Summary

Ingredients

• 500 g round chicken or turkey poultry
• 4 carrot (s)
• 2 medium onion (s)
• 1 clove garlic
• 1 bunch parsley
• 200 g low-fat quark
• 8 g salt
• 2 g pepper
• 1 teaspoon curry powder
• 1 teaspoon marjoram
• 1 teaspoon mustard, medium hot
• 1 egg (s)
• some sunflower oil or rapeseed oil to fry the meatballs

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Instructions

1. Peel and chop the carrots, onions and garlic. Wash the parsley, shake dry and also chop. Mix all ingredients well. The result is a rather mushy dough.
2. Heat a pan and add a little sunflower or rapeseed oil. With a big spoon
3. Put the batter in the pan, just as you do when baking potato pancakes, and fry the meatballs. The quark and egg make the meatballs firm when baking.
4. Remarks:
5. Ready-made ground poultry is not available everywhere. So I turned poultry meat myself with my little meat grinder. I roughly chopped carrots, onions, garlic and parsley and turned them through the meat grinder. This saved me from having to cut into small pieces.
6. The meatballs taste even better if they are pulled through for a day.
7. All the ingredients together are only about 850 kcal (plus the oil in the pan). The meat and quark contain a lot of protein, which is why the meatballs are well suited for a protein-rich diet.