The tuna and tomato meatballs are a tasty main course, simple to make and loved by everyone.
I usually prepare them when I have little time or perhaps haven’t had time to go shopping, as they are made with ingredients that are generally easy to find at home.
With little effort, success is guaranteed.
I cook them in a skillet, barely oiling it, and in a few minutes, with a side salad, I can already serve the dish at the table.
It’s also a nice idea to fill sandwiches, possibly accompanied by French fries or baked potatoes and sauces of your choice.
They are also suitable to make an appearance on the appetizer plate or in the aperitif one, with the only precaution of making them slightly smaller for a neater look.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 202.31 (Kcal)
- Carbohydrates 5.26 (g) of which sugars 0.86 (g)
- Proteins 20.14 (g)
- Fat 10.93 (g) of which saturated 4.40 (g)of which unsaturated 5.14 (g)
- Fibers 0.53 (g)
- Sodium 326.40 (mg)
Indicative values for a portion of 60 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
- 5.6 oz tuna in oil
- 0.9 oz bread crumbs
- 1 bunch parsley
- 1.76 oz grated Parmesan cheese
- 1 tomato (medium size)
- 2 eggs (medium)
- to taste extra virgin olive oil (to oil the skillet and for serving)
Tools
- Skillet non-stick
- Kitchen spatula silicone
Steps
To prepare tuna and tomato meatballs, start by soaking the stale bread crumbs in water.
Drain the canned tuna from the preserving oil, giving it a slight squeeze to remove more.
In a bowl, combine the crumbled tuna, squeezed and crumbled bread, finely chopped fresh parsley, grated Parmesan cheese, eggs, and peeled tomato, seeded and diced into small cubes.
Knead, crushing the tuna if there are still larger pieces.
Heat a non-stick skillet by oiling it with a napkin.
When hot, drop the mixture by spoonfuls, pressing it with a fork to give it a circular and flattened shape.
Cover with a lid and cook for 7/8 minutes over low heat, turning halfway through.
Of course, the times depend on the thickness given.
The tuna and tomato meatballs are ready.
Serve with a drizzle of raw extra virgin olive oil. They are good even at room temperature and even cold from the fridge!
Storage
They keep in the fridge, well sealed in an airtight container, for 1 or at most 2 days.
They keep in the fridge, well sealed in an airtight container, for 1 or at most 2 days.
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