Chickpea and tuna meatballs are soft and very easy to make, you can serve them either as a main dish or as an appetizer or finger food. The chickpea and tuna meatballs are delicious both hot and at room temperature, making them perfect for a buffet. These tuna and chickpea meatballs do not contain flour and you can prepare them in no time by pouring all the ingredients into the blender cup (I use this ONE) and blend until the mixture is homogeneous and compact enough to form small meatballs. I baked them for a few minutes so that the sesame seeds toast and add even more flavor to the dish, but since all the ingredients are already cooked, you can also serve them without baking, or pass them in an air fryer at 356°F for 4 minutes. Cooking time may vary depending on the type of air fryer you use (I use this airfryer HERE). I recommend checking out all the air fryer recipes where you’ll find many other tasty dishes to try. Now let’s see how to make chickpea and tuna meatballs and let me know if you try them. Barbara

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Difficulty: Very easy
Cost: Economical
Preparation time: 5 Minutes
Portions: 12
Cooking methods: Oven
Cuisine: Italian

Ingredients to make chickpea and tuna meatballs

4.2 oz tuna in oil
1 cup cooked chickpeas
1 tbsp capers
2 sun-dried tomatoes in oil
2 tbsp taggiasche olives
as needed chives (or parsley)
1 egg
as needed salt
as needed pepper
1 cup breadcrumbs
as needed sesame seeds

Tools

Blenders
Air Fryers

How to make chickpea and tuna meatballs

Let’s start making the chickpea and tuna meatballs, pour the ingredients into the blender cup, the tuna,
the chickpeas,
the capers,
the sun-dried tomatoes,
the taggiasche olives,
the chives or parsley,
one egg,
a pinch of salt and pepper,
blend everything at intervals and occasionally open the lid to check the consistency. If necessary, use a fork to ensure the ingredients do not remain on the sides.
When the mixture is homogeneous, add the breadcrumbs and let it incorporate internally with the blender for a few seconds.
Transfer the mixture to a bowl,
grease your hands with some oil,
take a walnut-sized amount of mixture and form small meatballs,
then roll them in sesame seeds and arrange them
arrange them on the baking tray.
Bake in a preheated static oven at 356°F for 10 minutes, and once cooked, remove and serve hot or let them sit at room temperature.