• 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 
6 meatballs
 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 
STEP 1: Put all ingredients in a mixing bowl.
STEP 2: Knead everything by hand until it's homogeneous.
STEP 3: Form into balls.
STEP 4: 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.
STEP 5: Lower the heat, and cover to simmer for 7-8 minutes or until the center is cooked. Keep tossing.
STEP 6: Serve plain, with basmati rice, sweet chili sauce, or dip in coleslaw dressing.