The tuna and carrot meatballs cooked in an air fryer are a tasty and light dish: great as an appetizer or for happy hour, but with a salad, they become a main course for family dinner. Flavorful, colorful, crispy because they are breaded with corn flakes, the tuna and carrot meatballs have a taste you wouldn’t expect: you can taste all the flavor of the fish accompanied by the sweetness of the carrots: I assure you they’re delicious!
Not to be missed
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 10 Pieces
- Cooking methods: Stove, Air Fryer, Microwave
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 9 oz carrots (cleaned)
- 3.5 oz canned tuna (in oil or water)
- 1 tbsp cornstarch
- 0.35 oz grated Parmesan cheese
- 1.4 oz rice breadcrumbs (or classic)
- 1.1 oz gluten-free and sugar-free corn flakes (or classic but sugar-free)
- to taste salt
- to taste pepper
- to taste chopped parsley
Tools
- 1 Cutting Board
- 1 Knife
- 1 Vegetable Peeler
- 1 Microwave Oven
- 1 Steamer for microwave oven
- 1 Food Processor
- 1 Bowl
- 1 Air Fryer Paper
- 1 Air Fryer
- 1 Chopper
Steps
Wash the carrots, dry them, remove the ends, and peel them with a vegetable peeler, then cut them into chunks, place them in the designated container for steam cooking, and microwave at 900 w for 12 minutes. When ready, transfer them to a bowl and let them cool. If you do not have a microwave, you can use a classic steamer and cook on the stove for 15/18 minutes.
Transfer the carrots, the drained tuna from its oil or brine, cornstarch, breadcrumbs, Parmesan cheese, salt, pepper, and the already partially chopped parsley into the blender or food processor and blend everything until you obtain a smooth and homogeneous mixture. Gather it inside a bowl.
Blend the corn flakes to obtain a kind of breadcrumbs but leave it a little coarse.
Form the meatballs, roll them in the cornflakes breadcrumbs, and place them on the air fryer’s tray covered with the appropriate perforated parchment paper. Cook at 356°F for ten minutes, flipping them halfway through cooking. If you prefer, you can bake them in the oven. Always 356°F but for 15/18 minutes.
Notes
For the recipe, I took inspiration from HERE then adapted the ingredients to my needs and quantities.
