- 1 cup lean ground turkey (225g)
- 1 cup homemade bread crumbs (115g)
- 1/4 cup egg whites (60g)
- 1/8 tsp salt (0.6g)
The ground can be substituted with any ground meat of your choice; turkey was selected for its relatively low phosphorus and potassium content. Makes 32 meatballs.
| Nutritional information
| Phosphorus (mg)|| 105 |
| Potassium (mg)|| 133 |
| Sodium (mg)|| 200 |
| Protein (g)|| 11.1 |
| Sugar (g)|| 1.2 |
| Carbohydrates (g)|| 10.7 |
| Water (mL)|| 49 |
| Fibre (g)|| 0.6 |
| Calories|| 126 |
Put all ingredients in a mixing bowl.
Knead everything by hand until it's homogeneous.
Form into balls.
Fry in butter on medium heat (not too high, your goal is that they be evenly browned), tossing them around by rocking the frying pan, for about 4-5 minutes.
Lower the heat, and cover to simmer for 7-8 minutes or until the center is cooked. Keep tossing.
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to help you
attain the personalized nutritional goals set by your doctor and your renal dietitian.