The tuna and cannellini bean meatballs were an idea born from watching a cooking show on TV, and with my daughter, we developed this recipe in a slightly different version adapted to our tastes.
Simply buy canned cannellini beans, drain them, and blend them well with all the ingredients, and you’ll end up with some delicious and flavorful meatballs
Have I piqued your interest at least a little?
I hope so, you should try them, and you’ll see how good they are!
You can make them either fried or baked; I made them in the oven to keep them a bit lighter, but fried, they definitely would be even better!
Now it’s time for you to try out my recipe, and if you’d like, send me the photos, and I’ll post them on my Facebook page with your name.
Approximately 90 kcal per meatball
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Portions: 18 meatballs
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Tuna and Cannellini Bean Meatballs
- 3 cups Canned precooked cannellini beans
- 5.6 oz Drained canned tuna in oil
- 1 Small onion
- to taste Chopped parsley
- 1 cup Breadcrumbs
- to taste Salt
- to taste Pepper
- 1 cup Breadcrumbs
- 3 tbsp Extra virgin olive oil for cooking
Preparation of Tuna and Cannellini Bean Meatballs
In the food processor, combine all the ingredients, making sure the beans and tuna are drained, and blend everything until it’s coarsely mixed and not just a mash.
Let it rest in the fridge for 30 minutes before making the meatballs.
Shape the meatballs, I made mine a bit flat, but you can make them round and coat them in breadcrumbs.
Place them on a baking sheet lined with parchment paper, drizzle with a bit of extra virgin olive oil (the 3 tablespoons provided for cooking).
Bake in a preheated oven at 392°F (200°C) for about 20 minutes, or you can also cook them in a well-oiled pan with extra virgin olive oil, or even better, fry them in sunflower oil.
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