I saw this Tuna Meatballs recipe on the Giallo Zafferano website, or rather it came through the newsletters that you receive when signing up for the free service, I printed it out and prepared it because I was curious to try them.
As often happens, I made a small variation to the Giallo Zafferano recipe, I baked the Tuna Meatballs in the oven to avoid frying, as I hate when the house smells like frying for days and days.
The result is these super crunchy baked Tuna Meatballs!
If you are meatball lovers you can find many recipes on the blog, I leave you the meatball collection here, so you can try them all!
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- Difficulty: Very easy
- Cost: Cheap
- Rest time: 20 Minutes
- Preparation time: 40 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 393.33 (Kcal)
- Carbohydrates 24.10 (g) of which sugars 1.70 (g)
- Proteins 42.19 (g)
- Fat 13.33 (g) of which saturated 3.16 (g)of which unsaturated 8.95 (g)
- Fibers 2.37 (g)
- Sodium 1,075.49 (mg)
Indicative values for a portion of 5 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Baked Tuna Meatballs for two:
- 2 cans Tuna in oil (4.23 oz each)
- 2 Potatoes (medium-large)
- 1 Egg
- 1 pinch Salt
- 1 pinch Black pepper
- to taste Parsley
- to taste Breadcrumbs
Tools for the recipe
- Oven Ariston
- 1 Bowl
- 1 Colander
- 1 Parchment paper
- 2 Spoons
- 1 Pot
- 1 Peeler
Preparation of Baked Tuna Meatballs:
The recipe for the Baked Tuna Meatballs is very simple but requires a super important step and that’s why I indicated a resting time of at least twenty minutes. The tuna must be well drained. Obviously, you can do this with a strainer, you can also put everything in the fridge to drain.
Another step that takes a bit of time is cooking the potatoes. You need to boil them, after peeling them, in plenty of salted water for about 20 to a maximum of 30 minutes. The cooking time depends on the size of the potatoes. Test with a fork to see if they are cooked and break easily.
Now that we have the cooked and cooled potatoes and the well-drained tuna, we can move on to the final preparation phase.
Preheat the oven to 350°F in static mode.
Pour the tuna and potatoes into a bowl, I always mash them while hot so it takes less effort. Add the breadcrumbs, some chopped parsley leaves, salt, pepper, and the egg yolk. Mix everything with your hands until you get a good consistency for making meatballs. Add the breadcrumbs little by little so as not to make them too hard.
Take a nice wide baking sheet and line it with parchment paper, place our tuna meatballs on it. Let them cook for about 10 minutes per side. When they are nicely golden, remove them from the oven and serve them hot. We can serve them with mayonnaise, ketchup, or cocktail sauce. They can also be accompanied with some lemon slices or the sauce you prefer.
Enjoy your meal!!!
Storage:
The baked tuna meatballs are a great finger food to serve as an appetizer or during an aperitif. You can prepare them in advance because they are obviously good even cold. They can be stored in the fridge for up to two days and then reheated in the oven or in a pan.
Another tuna meatballs recipe but this time fried, I leave you the link to the Fried Meatballs with Rice and Tuna
