Tuna Meatballs
These Tuna Meatballs are quick, easy, and packed with protein! Perfect for a weeknight dinner or a casual gathering.
Servings: 4 servings
Ingredients
- 280 g canned tuna well drained
- 260 g potatoes boiled and mashed
- 1 handful fresh parsley finely chopped
- 1 teaspoon lemon zest
- 1 teaspoon salt-preserved capers rinsed and finely chopped
- sea salt and black pepper to taste
- 4 tablespoons breadcrumbs
- 2 tablespoons extra virgin olive oil
Instructions
- Boil the potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly before mashing until smooth.
- In a large mixing bowl, combine the well-drained canned tuna, mashed potatoes, chopped parsley, lemon zest, rinsed capers, sea salt, black pepper, and breadcrumbs. Mix together until well incorporated.
- Dampen your hands with water and roll small portions of the mixture into balls, about the size of a golf ball. Place them on a baking sheet lined with parchment paper.
- Preheat your oven to 400°F (200°C). Drizzle the meatballs with extra virgin olive oil and bake for 20-25 minutes, or until golden brown and crispy. Flip halfway through.
- Remove from the oven and let cool for a few minutes. Serve warm with your favorite sauce, over pasta, or as an appetizer.
Equipment
- Mixing Bowl
- Potato Masher
- Baking Sheet
- Measuring spoons
- Cooking spatula
Notes
- Use fresh tuna for an even tastier option.
- Keep leftovers in an airtight container in the fridge for up to 3 days.
- Freeze uncooked meatballs for up to 3 months for a quick meal later.