The egg-free tuna meatballs are delicious croquettes of fish that are very easy to make and ready in just a few minutes. I wanted to prepare some meatballs for dinner, I had some spreadable cheese to consume, and I thought of making quick and tasty meatballs. The egg-free tuna meatballs are made with canned tuna, no eggs, no potatoes, no bread, and no ricotta, they can be cooked in a pan, in the oven, or in an air fryer, they are crispy on the outside and soft on the inside, perfect as an appetizer or main course, perfect for an aperitif, one leads to another!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 15Pieces
- Cooking methods: Stovetop, Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 7 oz canned tuna in oil (drained weight)
- 7 oz fresh spreadable cheese
- 1/2 cup breadcrumbs
- to taste salt
- to taste black pepper
- to taste chives
- to taste breadcrumbs
- to taste extra virgin olive oil
Steps
The egg-free tuna meatballs are very simple and quick to prepare. First, put the drained tuna in a bowl, add the spreadable cheese (like Philadelphia, I used the light version), salt, black pepper, chives, oregano, and mix all the ingredients together, then add the breadcrumbs.
Take a spoonful of the mixture and form a ball, proceed in this way to make all the egg-free tuna meatballs and coat them in breadcrumbs.
Heat a trickle of oil in a pan and cook the egg-free tuna meatballs, turning them from time to time, for about ten minutes, they should become golden.
Serve the egg-free tuna meatballs hot or cold.
Notes:
The egg-free tuna meatballs can be stored at room temperature for a few hours or in the fridge for a couple of days. You can also cook them in the oven or air fryer, with a drizzle of oil on top, at 356°F for 10-15 minutes.
Other tuna meatball recipes HERE
Other canned tuna recipes HERE
