Today a recipe for a fish main course: tuna and potato meatballs.

Tasty meatballs made with canned tuna, boiled potatoes, and some other ingredients we always have at home like eggs, grated Parmesan, and breadcrumbs. Very easy to make, they are a perfect dinner saver on those nights when you really don’t know what to put on the table. Actually, when I have these kinds of nights, I always dive into meatballs, whether they are chickpea and carrot, borlotti bean or ricotta because I know no one can resist meatballs. If we serve them with an avocado sauce or an aquafaba sauce, then everyone will be really happy.

Tuna meatballs, besides being a flavorful main course, can also be prepared for a seafood appetizer or as finger food for a cocktail party, perhaps served in single portions with a bit of sauce.

Tuna and potato meatballs have become a classic precisely because of their very simple preparation, which doesn’t require great culinary skills. Today we prepare them using an air fryer or oven, both delicious options.

With the quantities indicated in this recipe, you can make about 18 meatballs.

Now let’s see together, step by step, how to make this recipe.

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Ingredients for 18 tuna and potato meatballs

1 2/3 cup potatoes, peeled, cooked, boiled
5.3 oz tuna (canned, drained)
1 egg yolk
2 tbsp grated Parmesan cheese
2 tbsp breadcrumbs
as needed salt
as needed pepper
1 bunch parsley
as needed breadcrumbs (for coating)

Tools

1 Pot
1 Bowl
1 Air fryer
1 Potato masher

Let’s prepare the tuna meatballs together

Peel the potatoes and boil them in plenty of water. When they are cooked and can be easily pierced with a fork, drain them into a bowl and then mash them with a fork or a potato masher. Let them cool.
In a bowl, put the drained tuna, mashed potatoes, egg yolk, grated Parmesan, previously chopped parsley, salt, and a grind of pepper. Then knead to obtain a soft and workable mixture. If it turns out too soft (depends on the eggs or the moisture level of the potatoes), add breadcrumbs.
Once we have our mixture, we can make the meatballs. Take about 1 oz of the mixture and form a ball, then pass it in breadcrumbs to coat it. Then place them in the air fryer basket.
You can also make them a bit flattened and bake them in a traditional oven, and after passing them in breadcrumbs, arrange them on a baking tray lined with parchment paper. In this case, drizzle a bit of olive oil on top.
For the air fryer, cook at 375°F for 20 minutes and until the desired golden brown, but try not to keep them too long, or they will dry out. While the meatballs cook, you can prepare the avocado and aquafaba sauces; it takes 5 minutes.
For oven baking, place in a preheated oven at a temperature of 375°F for 30 minutes, turning them over when about ten minutes of cooking time remain.
Now your tuna and potato meatballs are ready to be enjoyed, but first, take a photo and post it on social media tagging me (a ricci who messes up instagram and facebook) and let me know which cooking method you used.