These delicious Ricotta Meatballs with tuna and zucchini, cooked in a Air Fryer, are the perfect combination of lightness and taste. Ideal for a buffet, a light dinner, or a tasty lunch suitable for the whole family.
Meatballs are the comfort food that always pleases everyone, young and old, it doesn’t matter if they are meat, vegetable or rice they will always be a hit! The Ricotta Meatballs with Tuna and Zucchini are also easy to transport, for example for a picnic. Delicious even cold and accompanied by grilled vegetables or a mixed salad.
These delicious meatballs are the perfect combination of taste and lightness: they are egg-free, ideal for those with intolerance. You can also make them gluten-free by using gluten-free breadcrumbs and lactose-free using lactose-free ricotta.
I will show you how to prepare them, follow all the steps!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 18 Pieces
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
Ingredients
Ingredients for 18 meatballs
- 8.8 oz sheep ricotta
- 5 oz tuna in oil (2 cans)
- 1 zucchini
- 1 oz grated Grana Padano
- 1 oz breadcrumbs (plus 2-3 tablespoons for breading)
- to taste salt and pepper
- A few sprays oil
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Tools
Tools to prepare ricotta meatballs with tuna and zucchini in an air fryer
- 1 Grater with large holes
- 2 Bowls
- 1 Air Fryer
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Steps
Start with the zucchini. After washing and drying it, remove both ends and grate it with a large-hole grater. Squeeze it well with your hands to remove the excess liquid
In another bowl, combine the squeezed zucchini, tuna, and ricotta
Add the grated Grana Padano, breadcrumbs, salt, and pepper to taste
Mix the ingredients well with a fork. If the mixture is too soft, add more breadcrumbs until you reach the right consistency
With your hands, take a portion of the mixture and shape it into meatballs
Roll them in breadcrumbs, making sure it sticks well
Place the meatballs directly on the fryer grid and spray them all over
Cook at 356°F for the first 10 minutes
Raise the temperature to 392°F and continue for another 3 minutes or until the surface is golden
Wait a few minutes before removing the meatballs from the grill
Now you can serve them… so good! Perfect accompanied with a yogurt or tuna sauce
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Tips and Variations of Ricotta Meatballs with Tuna and Zucchini
For this recipe, I used sheep ricotta, which can be replaced with cow ricotta. If you choose the latter, for the preparation of the meatballs, I recommend putting it in the refrigerator, inside a colander, to drain for a few hours, even better if overnight. This step is necessary to obtain a soft but firm mixture.
You can store the meatballs in the refrigerator covered with plastic wrap for 2-3 days.
The ricotta meatballs with tuna and zucchini are good even at room temperature
