Baked tuna meatballs a delicious main course, easy to make, and also light as they are not fried, they are crispy outside and soft inside. These baked tuna and ricotta meatballs are without potatoes and are prepared in no time. For perfect cooking, I recommend flattening the tuna meatballs slightly before baking them and placing them on the baking tray. They are excellent both hot and at room temperature. They are perfect also for serving at a buffet or accompanying a tasty appetizer. If you are looking for the fried version, I recommend trying the TUNA AND RICOTTA MEATBALLS. Now, let’s see how to prepare the Baked Tuna Meatballs, and if you try them, let me know. Barbara

Here are other delicious tuna recipes I recommend trying:

Difficulty: Easy
Cost: Cheap
Preparation time: 10 Minutes
Cooking methods: Oven
Cuisine: Italian

Ingredients for preparing Baked Tuna Meatballs

4.2 oz tuna in oil
1.5 cups flour
7 oz ricotta
1 egg
1 pinch salt
1 pinch pepper
as needed breadcrumbs
as needed extra virgin olive oil
as needed chopped parsley

Tools

Oil Sprayer
Chopper

How to prepare Baked Tuna Meatballs

Let’s start preparing the baked tuna and ricotta meatballs, remove the excess oil from the tuna, then place the tuna in a bowl,
add the ricotta,
the egg,
a pinch of salt,
some pepper
and chopped parsley.
Mix everything well until you get a homogeneous and creamy mixture,
then add the flour and incorporate it, you will see that you will get a firm mixture. If the mixture is too soft, add a tablespoon of breadcrumbs to absorb the moisture from the ricotta.
Wet your hands and form the meatballs
and as you prepare them, pass them in the breadcrumbs
then place them on the baking tray,
spray some extra virgin olive oil with the sprayer. Bake the Baked Tuna Meatballs in a preheated static oven at 356°F (180°C) for 20 minutes, turning the meatballs halfway through cooking; this way, you will get a nice golden and crispy crust on both sides.
When the baked tuna and ricotta meatballs are ready, remove them from the oven, add a pinch of salt, and serve them hot or at room temperature.