Summary

Ingredients

• 1 gr. Can (s) tuna in its own juice, 30 g drained weight
• 1 small Can (s) tuna 50 g drained weight
• 2 tablespoon herbal cream cheese, 0.% fat
• 150 g white cabbae, red cabbae or cauliflower, chopped up in the food processor
• 1 half onion (s)
• 1 egg white
• salt and pepper
• Herbal salt and seasoning salt
• Crema di balsamic vinegar, optional

Print Recipe Pin Recipe

Instructions

1. Drain the tuna well. Mix all ingredients together in a shallow bowl. If you like, you can season with a little thick balsamic vinegar.
2. Weigh out the fish batter and divide the weight by 6. Now weigh six portions (it should be 70 g per meatball), shape into meatballs and place them in a six-cup muffin tin, which is also lined with paper liners.
3. Bake in a hot oven at 180 ° C for about 30 minutes.
4. The consistency of the meatballs is a little softer than beef meatballs.