Tuna meatballs in tomato sauce are a simple and comforting recipe, perfect for everyday dinner. They are rustic, tasty, and very easy to prepare, ideal when you want to serve something good without spending hours in the kitchen. The meatballs remain soft and light thanks to the presence of ricotta in the mixture: first, they are baked in the oven and then simmered in tomato sauce.
It’s a recipe I often make (also in the simple version without tomato) when I want a practical but flavorful second course, maybe served with some bread to scoop up the sauce. The sauce envelops the meatballs, making them even softer and turning them into a complete dish that everyone always likes. If you’re looking for an easy, genuine, and perfect idea for home cooking, these tuna meatballs are just right for you!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 2 People
- Cooking methods: Stovetop, Oven
- Seasonality: All seasons
Ingredients
- 5.6 oz canned tuna in oil
- 3.5 oz ricotta
- 1 egg
- 1 slice white sandwich bread (or pan bread)
- 1 tsp capers
- as needed breadcrumbs
- 10.5 oz canned tomatoes
- 2 cloves garlic
- parsley
- basil (to taste)
- extra virgin olive oil
- salt
Tools
- Bowl
- Food Chopper
- Frying Pan
- Baking Tray
- Baking Paper
Preparation
Start by making the meatballs: drain the tuna well, place it in a bowl, and mash it with a fork. In a small chopper, blend the sandwich bread with the capers, a sprig of parsley, and a clove of garlic to taste.
Add the blend to the bowl, also add the ricotta (1) and the beaten egg.
Mix everything well and adjust with salt. Finally, add a couple of tablespoons of breadcrumbs, or as much as needed to obtain a soft but workable mixture.
Form balls of uniform size, roll them in breadcrumbs, and place them on a baking tray covered with baking paper (2).
Drizzle the meatballs with a little oil and bake them in a ventilated oven at 350°F for about 15 minutes.
Meanwhile, pour some extra virgin oil in a frying pan and sauté a clove of garlic.
Add the canned tomatoes, coarsely chopped, and a pinch of salt. Let it cook over low heat for about ten minutes (3).
When the meatballs are ready, add them to the tomato sauce, season with a couple of basil leaves, and let them flavor for 5 more minutes, always over low heat.
The tuna meatballs in tomato sauce are ready, transfer them to a platter and serve hot… enjoy your meal!
Tips and Notes
You can also use tomato pulp or puree instead of canned tomatoes. You can add a pinch of chili or black olives to the sauce.
If you prefer, you can brown the meatballs in a frying pan with a little oil, instead of baking them.
You can replace the ricotta with spreadable cream cheese (including the lactose-free version).
You can omit the capers if you do not like them.
FAQ (Frequently Asked Questions)
Can I make this dish in advance?
You can cook both the meatballs and the sauce in advance, then finish the dish just before serving.
