I say “this is my favorite recipe” all the time. And I just finished a rough draft of my next book I hope I get out soon. “99 Meatballs”. It is mostly Dukan Diet recipes or Dukan-adaptable but there are some sweet ones in there too. At any rate, I came up with this meatball last night and I honestly can say that this is one of my favorite Dukan ones for sure (next to the Reuben Meatball which is fantastic)! It’s kind of a “kitchen sink” meatball but maybe that’s why I loved it so much. Anyway, hope you make them soon, and I sure hope you enjoy them. I ate so many of them I kind of felt guilty but this morning I feel better than I did yesterday!! Yay! I’m desperately trying to drop a few pounds for my upcoming Hawaii trip–these meatballs actually helped me!! I’m calling this a Pure Protein recipe because the little onion doesn’t count and the bell pepper is so little it can’t hurt either. You can leave the pepper out if you wish but Dukan says you can season with these ingredients if left to a small amount.
MAYBE MY FAVORITE MEATBALL
1/2 lb extra lean ground pork
2 turkey Italian sausages, casings removed
1 egg or 1/4 cup egg substitute
1/4 cup oat bran
2 T red bell pepper, chopped
2 T onion, chopped
1 T dried parsley
1 t dried basil
1 T harissa (a Mediterranean hot pepper sauce or paste that is smoky and delicious)
1 cup fat free cheddar, shredded
Mix all ingredients by hand , careful not to handle too much. Form 20 large meatballs and bake on a foil-lined cookie sheet sprayed with a bit of cooking spray, at 400 for 35 minutes. ENJOY!