Tuna and zucchini meatballs. It might seem like a strange combination, but I assure you it is one of the best combinations out there! When I tried this recipe for the first time, I was a bit skeptical: tuna and zucchini, who knows what would come out of it… Instead, I quickly changed my mind. After tasting the first meatball, still warm, I couldn’t stop. One leads to another! They are so good that it’s impossible to eat just one.
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
- Energy 43.03 (Kcal)
- Carbohydrates 3.18 (g) of which sugars 0.18 (g)
- Proteins 3.71 (g)
- Fat 1.81 (g) of which saturated 0.66 (g)of which unsaturated 1.03 (g)
- Fibers 0.44 (g)
- Sodium 106.00 (mg)
Indicative values for a portion of 26 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Tuna and Zucchini Meatballs
- 2 zucchini
- 1 egg
- 1 crouton
- 2 tbsp Grana Padano DOP
- as needed breadcrumbs (coarse)
- 3 oz oz canned tuna in oil
- as needed salt
Tools
- Grater Tescoma Handy 4-Sided Grater
- Baking Tray
Preparation of Tuna and Zucchini Meatballs
Start by washing the zucchini, removing the ends and the stem, then grate them with a large-holed grater. Place them in a bowl with a generous pinch of salt, which will help to draw out excess water. Let them rest for about 10 minutes, enough time for them to release all the moisture.
Meanwhile, beat the egg in a bowl with a fork and add the tuna, shredding it with the fork. If using canned tuna in olive oil, do not discard the oil, but pour it directly into the mixture to enhance the flavor of the meatballs.
Add the grated cheese and crumbled croutons, then add the squeezed zucchini and mix well. At this point, add 1 or 2 tablespoons of breadcrumbs, a little at a time, continuing to mix until you get a fairly compact dough. If the mixture is too liquid, add another tablespoon of breadcrumbs. Adjust the salt to your taste.
Line a baking tray with parchment paper and, with the help of a spoon, take small amounts of dough and form balls, placing them on the tray. Bake at 340°F for 15-20 minutes, or until the meatballs are golden.
Advice
If you prefer, you can replace the croutons with crumbled breadsticks or a slice of toast. Also, if you haven’t used canned tuna in oil, but are using tuna in water, it is advisable to add a light drizzle of oil to the meatball mixture.
Other Recipes:
Farfalle with Cream and Salmon
September Paccheri with Eggplant
Orange Juice and Oat Flakes Plumcake
