Baked Dukan chicken meatballs

Name: Baked Dukan chicken meatballs
Ingredients: 2 chicken thighs (about 250 g deboned meat); 100 g cottage cheese; 4 tablespoons oat bran; 1 whole egg; 1 teaspoon salt; 1/2 teaspoon ground pepper

Meat - Baked Dukan chicken meatballs by Petronela J. - Recipia

Baked Dukan chicken meatballs are usually served warm with a vegetable salad; baking gives them lightly browned edges. Ground chicken thighs are mixed with cottage cheese, oat bran and egg, and the meatballs stay soft in the middle and firm. I check the thighs carefully after deboning to make sure no bone fragments are left. Prep: 20 minutes. Cook: 20 minutes. Total time: 40 minutes. Servings: 2. About 310 kcal and 35 g protein per serving.

Ingredients

2 chicken thighs (about 250 g deboned meat)
100 g cottage cheese
4 tablespoons oat bran
1 whole egg
1 teaspoon salt
1/2 teaspoon ground pepper

Preparation

1. Debone the thighs, pat them dry with paper towels and grind the meat. 2. Beat the egg. In a bowl, mix the meat with the cottage cheese, oat bran and egg, then add the salt and pepper. Mix until combined. 3. Line a baking tray with parchment paper and shape the meatballs. 4. Preheat the oven to 180°C and bake the meatballs for about 15-20 minutes, until lightly browned and cooked through.

Notes

Store in a sealed container in the fridge for up to 3 days; the thighs can be deboned and ground ahead of time, then kept chilled. If the cottage cheese is very wet, leave it to drain before mixing or the mixture will become too soft. Larger meatballs take longer than smaller ones, so shape them to a similar thickness. Parchment paper can be reused if it is still clean and has not turned black, and the dish suits the second phase of the Dukan diet. I put them in the oven when the meal is nearly ready; if I make a larger batch, I bake them in two batches so the tray isn't crowded. A vegetable salad is enough to serve alongside; the cheese and egg add dairy and egg to the plate.