These 6-ingredient Italian tuna meatballs are crispy on the surface, comfortable inside, and stuffed with taste — good for fast weeknight dinners!
For those who’re on the lookout for a fast and low cost dinner thought, these Italian tuna meatballs are about to develop into your new go-to!
In Italy, we name them polpette di tonno, and so they’re good for a last-minute meal and even as a enjoyable finger meals for aperitivo at residence.
Made with easy pantry substances like canned tuna and potatoes, these tuna meatballs are tremendous straightforward to make and beloved by everybody — children and adults alike!
Rising up in Sicily, meatballs (polpette) have been typically on the desk — however to maintain issues fascinating, my mum would typically swap the meat for fish. And we completely beloved this model!
These tuna fish meatballs are a intelligent, low cost twist on the traditional italian meatballs recipe, and actually? They’re simply as tasty.
Plus, they arrive along with just some primary substances— no fancy stuff wanted!
Elements
Listed below are my ingredient ideas to make one of the best tuna meatballs:
Tuna: I like to recommend canned tuna in olive oil for additional taste, however tuna in brine works too. Simply be sure to empty it properly earlier than mixing.
Potatoes: As an alternative of eggs, I exploit steamed and mashed potatoes to assist bind the meatball combination — it provides a comfortable texture and retains these meatballs egg-free.
Parsley: I normally go together with freshly chopped parsley, however be at liberty to swap in basil or mint for a special twist — all of them work properly!
Lemon: You should definitely use an natural lemon, since you will be utilizing the zest. It provides a recent, zesty kick to the combination.
Capers: Select salt-preserved capers should you can — they’ve a deeper taste than those in brine. Simply keep in mind to rinse them properly to take away salt in extra.
Olive oil: I prefer to drizzle a little bit of olive oil over the meatballs earlier than baking. It helps them flip golden and crispy, and provides additional taste too.
Breadcrumbs: Use good-quality breadcrumbs from the bakery should you can, or make your personal breadcrumbs.
Easy methods to make tuna meatballs
The perfect factor about this tuna meatballs recipe? It’s surprisingly straightforward and fast to make!
Right here beneath is the step-by-step recipe overview with photos.
Scroll till the top of the publish for the complete printable recipe.
STEP 1. In a big bowl, combine collectively the tuna, potatoes, parsley, capers, lemon zest, till properly mixed.
STEP 2. Use your palms to type even-sized meatballs, roll them into breadcrumbs, place on a baking tray, drizzle with oil and bake for 10 minutes.
You may serve these tuna fish meatballs plain with lemon wedges, and a recent salad or roasted veggies on the aspect.
Or combine them with a easy Italian tomato sauce and serve them with crusty cread, or toss with pasta for a meat-free spaghetti with meatballs twist!
Storage suggestions
Within the fridge: Retailer cooked tuna meatballs in an hermetic container within the fridge for as much as 3 days. Allow them to cool fully earlier than storing.
Within the freezer: You may freeze them both cooked or raw. I recommed inserting them on a tray and freeze for half-hour, then switch to a freezer-safe bag or container. They’ll maintain properly for as much as 1 month.
To reheat: If already cooked, reheat within the oven at 180°C (350°F) for about 10 minutes.
To cook dinner from frozen: If raw, bake them straight from the freezer at 200°C (400°F) for about 25 minutes.
Easy methods to serve them
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These 6-ingredient Italian tuna meatballs are crispy on the surface, comfortable inside, and stuffed with taste — good for fast weeknight dinners!
Serving: 4
Energy: 384kcal
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Directions
Peel and chop the potatoes into chunks, then boil them in a big pot of slighty salted boiling water, for about 6-8 minutes. As soon as cooked, drain them, and mash them with a fork. Allow them to cool fully earlier than utilizing.
Preheat oven to 180ºC/350ºF. Line a baking sheet with parchment paper.
Place the canned tuna in a big bowl and flake it with a fork. Add the mashed potatoes, parsley, capers and lemon zest. Season with sea salt and black pepper to style.
Use your palms or an ice cream scoop to form the combination into even-sized meatballs. Roll each in breadcrumbs, then place them on the ready baking tray.
Brush every meatball with olive oil and bake for about 10 minutes, till golden and cooked by.
Diet
Energy: 384kcal | Carbohydrates: 31g | Protein: 32g | Fats: 15g | Saturated Fats: 3g | Ldl cholesterol: 53mg | Sodium: 264mg | Potassium: 702mg | Fiber: 3g | Sugar: 4g | Vitamin C: 25mg | Calcium: 127mg | Iron: 2mg
The data proven is an estimate offered by a web-based vitamin calculator. It shouldn’t be thought of an alternative to an expert nutritionist’s recommendation.
