Baked Turkey Meatballs.. A Dukan Diet Recipe

Attack Phase 1 of the Dukan diet is pretty strict.. and these meatballs are pure protein deliciousness!

I made six medium size meatballs for dinner tonight, served with some fat free Ricotta (flavored and whipped with garlic salt) on the side!   These could easily be made as smaller meatballs, and simmered in chicken broth, with herbs and vegetables, such as escarole and mushrooms (suitable for Phase 2 Cruise, when vegetables are added to the plan!)

I love the use of cottage cheese in this savory meatball.. I had always dreamed of ways to use cottage cheese like this. The result is a melty cheesiness and juiciness to the meatball.

Baked Turkey Meatballs
Yields 6 Meatballs
1/2 lb Lean Jennie-O Ground Turkey
1 Egg
1.5 Tablespoons Oat Bran
1 Teaspoon Fresh Ground Pepper
Pinch of Salt, to season
1/2 Tablespoon Oregano
1/2 Tablespoon Parsley
1 Small Onion, minced finely
1 clove of Garlic, minced finely (or thrown through a garlic press!)
1 Heaping Tablespoon of Fat Free Cottage Cheese or Fat Free Ricotta Cheese

Preheat the oven to 350 degrees.  Combine all in a bowl, and roll into balls (6 recommended) and place on a foil lined baking sheet, with a spray of PAM Olive Oil spray to prevent sticking. Bake for 40 minutes. You can serve alongside some cold ricotta cheese, spiced up with pepper flakes and garlic salt.. or some dijon mustard for dipping!

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