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Before you are meatballs made of tuna and lean cheese. They have a lot of protein, complex carbohydrates, very little (almost none) fat, and they are compact and can last for several days.
They are an excellent solution if you are going on a trip or a trip, so be sure to save the recipe when you need an idea for a quick and easy meal “on the go”.
Ingredients:
- 2 tuna and salami (300 g)
- 250 g of lean cheese
- 2 egg whites
- about 100 g of oatmeal (smaller type)
- a bit of salt
- a handful of fresh parsley
Procedure:
- Place baking paper on the counter and heat the oven to 180 degrees.
- Pour the drained tuna, cottage cheese, egg whites, salt and finely chopped parsley into the bowl and mix everything well.
- Slowly, one tablespoon at a time, add the oatmeal until the mixture is thick enough to form patties without the risk of falling apart. (Oats will absorb moisture, so the mixture will become compact after about 10 minutes.)
- Form meatballs with wet palms and arrange them on baking paper and put them in the oven for about 20 minutes.
- The meatballs are ready when they turn golden brown. The best way to be sure if they are cooked is the toothpick test: you pierce the patty with a toothpick: if the toothpick is wet, it means that the patties are still raw inside.
- When they are ready, take them out of the oven and put them in a dry cloth to release moisture, because they are finer that way than dried.
