Tuna Meatballs
Tuna meatballs are a delightful twist on classic meatballs, offering a healthy and flavorful alternative that’s perfect for busy weeknights or meal prep. With the combination of canned tuna, fresh potatoes, and zesty seasonings, these meatballs are not only easy to make but also incredibly satisfying. They can be enjoyed on their own, served with a light salad, or nestled in a warm pita for a delicious sandwich. Let’s dive into the details of this recipe that will surely become a staple in your kitchen!
Why This Recipe Belongs in Your Rotation
Tuna meatballs are an excellent addition to any meal rotation. They are packed with protein, quick to prepare, and utilize pantry staples that you likely already have on hand. The unique combination of flavors from the tuna, fresh herbs, and zesty capers offers a refreshing take that will keep your taste buds excited. Plus, they are versatile enough to be paired with various sauces and sides, making them suitable for family dinners, casual gatherings, or even meal prep for the week ahead.
What We’re Using
- 280g canned tuna – approximately 2x 5oz (140 g) cans, well drained. This is the star ingredient, providing protein and moisture.
- 260g potatoes – approximately 3 medium potatoes, peeled and boiled. These add a hearty texture to the meatballs.
- Handful of fresh parsley – finely chopped, for a burst of color and flavor.
- 1 teaspoon lemon zest – enhances the flavor profile with a refreshing citrus note.
- 1 teaspoon salt-preserved capers – well rinsed and finely chopped, offering a briny kick.
- Sea salt and black pepper – to taste, for seasoning.
- 4 tablespoons breadcrumbs – to help bind the mixture and create a crispy exterior.
- 2 tablespoons extra virgin olive oil – adds richness and flavor.
Must-Have Equipment
- Mixing bowl – for combining all the ingredients.
- Potato masher – to mash the boiled potatoes smoothly.
- Baking sheet – for baking the meatballs in the oven.
- Oven – preheated to ensure even cooking.
- Measuring spoons – for accurate ingredient measurements.
How to Prepare Tuna Meatballs
Step 1: Prepare the Potatoes
Start by peeling and chopping the potatoes into chunks. Place them in a pot of boiling water and cook until fork-tender, about 15-20 minutes. Once cooked, drain and mash them in a mixing bowl until smooth.
Step 2: Combine Ingredients
To the mashed potatoes, add the drained canned tuna, chopped parsley, lemon zest, rinsed capers, sea salt, black pepper, and breadcrumbs. Drizzle in the extra virgin olive oil. Mix everything together until well combined.
Step 3: Form the Meatballs
Using your hands, take small portions of the mixture and roll them into balls, about the size of a golf ball. Place the meatballs on a baking sheet lined with parchment paper, spacing them evenly.
Step 4: Bake the Meatballs
Preheat your oven to 180°C (350°F). Bake the meatballs for 20-25 minutes, or until they are golden brown and heated through. You can flip them halfway through baking for even browning.
Step 5: Serve and Enjoy
Once baked, remove the meatballs from the oven and let them cool for a few minutes. These tuna meatballs can be served warm with a side of your choice, drizzled with a sauce, or even enjoyed cold as a snack!
Swap Guide
- Potatoes: For a low-carb option, you can substitute mashed cauliflower for the potatoes.
- Breadcrumbs: Use gluten-free breadcrumbs if you need a gluten-free option.
- Parsley: Fresh dill or basil can also be used for a different flavor profile.
- Capers: If you don’t have capers, finely chopped olives can serve as an alternative.
Steer Clear of These
- Do not use fish that isn’t canned tuna, as this recipe relies on the specific flavor and texture of tuna meatballs.
- Avoid using overly wet ingredients, as they can make the meatball mixture too soggy.
- Steer clear of using stale or moldy ingredients, ensuring freshness for the best taste.
Best Ways to Store
These tuna meatballs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven or microwave until warmed through. If you want to store them for a longer period, they can be frozen for up to 2 months. To freeze, arrange the cooked meatballs on a baking sheet in a single layer and freeze until solid. Then transfer them to a freezer bag or container. When you’re ready to enjoy, thaw them overnight in the refrigerator and reheat.
Ask the Chef
Can I use fresh tuna instead of canned tuna?
Yes, you can use fresh tuna, but it will require cooking and proper seasoning to achieve a similar flavor and texture. Canned tuna is convenient and already seasoned, making it ideal for this recipe.
How can I make these meatballs spicier?
If you enjoy a bit of heat, consider adding red pepper flakes or a dash of hot sauce to the mixture. You can also serve them with a spicy dipping sauce for an extra kick!
Can I bake these meatballs instead of frying them?
Absolutely! Baking is a healthier option compared to frying and will work wonderfully for tuna meatballs. The baking method described above will yield delicious results.
What should I serve with tuna meatballs?
Tuna meatballs are versatile and can be served with a variety of sides. Consider pairing them with a fresh salad, whole grain rice, or nestled in a pita with some fresh veggies and sauce.
Ready to Cook?
Get ready to enjoy a delicious and healthy meal that’s both satisfying and easy to make! Tuna meatballs are not only a fantastic way to incorporate more seafood into your diet, but they also offer a unique flavor profile that will delight your taste buds. Gather your ingredients, follow the steps, and soon you’ll be indulging in these delectable tuna meatballs. Happy cooking!
Tuna Meatballs
Ingredients
Equipment
Method
- Start by peeling and chopping the potatoes into chunks. Place them in a pot of boiling water and cook until fork-tender, about 15-20 minutes. Once cooked, drain and mash them in a mixing bowl until smooth.
- To the mashed potatoes, add the drained canned tuna, chopped parsley, lemon zest, rinsed capers, sea salt, black pepper, and breadcrumbs. Drizzle in the extra virgin olive oil. Mix everything together until well combined.
- Using your hands, take small portions of the mixture and roll them into balls, about the size of a golf ball. Place the meatballs on a baking sheet lined with parchment paper, spacing them evenly.
- Preheat your oven to 180°C (350°F). Bake the meatballs for 20-25 minutes, or until they are golden brown and heated through. You can flip them halfway through baking for even browning.
- Once baked, remove the meatballs from the oven and let them cool for a few minutes. These tuna meatballs can be served warm with a side of your choice, drizzled with a sauce, or even enjoyed cold as a snack!
Notes
- Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze cooked meatballs for up to 2 months.
- Try using mashed cauliflower for a low-carb alternative to potatoes.
