Tuna and ricotta meatballs are delicious and addictive, I love eating them even at room temperature as they are crunchy on the outside and soft on the inside—a true delight for the palate. Tuna and ricotta meatballs are perfect to serve as an appetizer or at a buffet, as they are great even after a few hours from preparation. These tuna and ricotta meatballs are fried, but you can also bake them, cook them in a pan, or use an air fryer. I recommend letting the ricotta dry in a strainer for a few hours, so you won’t need to add breadcrumbs to the tuna ricotta meatball mixture. Try also the fresh tuna meatballs or the tuna and ricotta meatballs without cooking which are also very good and tasty. Now let’s see how to make tuna and ricotta meatballs, and if you try them, let me know. Barbara

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Difficulty: Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 20
Cooking methods: Frying
Cuisine: Italian

Ingredients for Tuna and Ricotta Meatballs

5.3 oz flour
7.1 oz ricotta
1 egg
1 pinch salt
2 tablespoons chopped parsley
to taste pepper
5.3 oz tuna
1 tablespoon breadcrumbs
peanut oil
salt

Tools

Chopper

How to Make Tuna and Ricotta Meatballs

Let’s start preparing the tuna and ricotta meatballs, remove the oil from the tuna and pour it into a bowl, add
add the ricotta,
the egg,
a pinch of salt
and pepper.
Wash the parsley, clean it, finely chop the leaves, and add it to the bowl.
Mix well until you get a homogeneous mixture,
add the flour and incorporate it with the remaining ingredients,
you will see that you obtain a firm mixture. If the mixture is too soft, add a tablespoon of breadcrumbs to absorb the moisture of the ricotta.
With your hands, take a part of the mixture about the size of a walnut and form the meatballs, then roll them in breadcrumbs.
Pour the peanut oil into a pot or use a fryer, heat to a suitable frying temperature of about 356°F, and add the meatballs,
using a fork or tongs, turn the meatballs frequently for even and golden cooking on all sides, preventing them from absorbing too much oil.
When they are cooked, drain them from the oil
and place them on paper towels to absorb excess oil while you continue cooking the other meatballs.
When you have fried all the ricotta and tuna meatballs, add salt and serve them hot or at room temperature