If you want to serve a simple and tasty main dish, I recommend considering these tuna meatballs. They have a crispy crust that slightly cracks during cooking and are soft inside. Moreover, they are very easy to prepare and are always a hit. Another advantage is that they can be prepared in advance and reheated (or cooked) at the last moment. Alternatively, it is also possible to prepare only the dough beforehand. In short, a recipe that allows us to serve something delicious even when coming home late from work. On the blog, you can also find some tuna meatballs with sesame. So, if you love these seeds, go take a look.
Other meatball recipes that might interest you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for 14 Tuna Meatballs
- 14 oz boiled potatoes
- 1 oz white bread (crust removed)
- milk
- 7 oz canned tuna in oil (drained weight)
- 1 bunch parsley
- 2/3 oz grated Grana Padano (or Parmesan)
- 1 egg (medium)
- zest of half a lemon (unwaxed)
- breadcrumbs
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Potato Masher
- 1 Lemon Grater
- 1 Bowl
- 2 Plates
- 1 Baking Tray
- Parchment Paper
Preparation of Tuna Meatballs
Mash the potatoes with the appropriate tool and place the puree in a large bowl. You will need 14 oz of puree.
Soak the bread in milk for a few moments, then squeeze it and add it to the potatoes.
Salt and pepper to taste and flavor with finely chopped parsley.
Drain the tuna well from its preserving oil, mince it, and add it to the other ingredients.
Finally, add the grated cheese.
Mix everything with a wooden spoon until you get a soft and homogeneous dough. If it is too soft, add a bit of breadcrumbs. If it’s too hard, add a few tablespoons of the milk used to soften the bread.
At this point, take 2 oz of mixture and shape a flat meatball with your hands. Continue until all the dough is used: you will prepare 14 meatballs.
In a plate, lightly beat an egg with a pinch of salt and a grind of black pepper.
In a second plate, mix some breadcrumbs with lemon zest. I recommend using not too fine breadcrumbs so that the coating is more angular and crunchy.
Now roll each meatball first in the egg and then in the lemon-flavored breadcrumbs.
Place the tuna meatballs in a baking tray lined with parchment paper and drizzle with a little oil.
Bake the tuna meatballs in a preheated static oven at 350°F for 30 minutes + 5 minutes on grill function. Remove from the oven and let them cool slightly before touching them. Enjoy! Paola
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