Tuna Meatballs

Large meatballs are perfect for lunch, dinner, or a snack. We enjoy them with potato salad and a slice of bread. Small meatballs are great for parties. Serve them with various sauces, and your guests will surely enjoy dipping them.

Details

Preparation Time: 25 minutes
Cooking Time: 10 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 4

Ingredients

90 g Bread, wheat
320 g Fish, tuna, in brine
3 pieces Onion, young
1 piece Egg, fresh
30 g Cheese, edamame
2 pinch Salt, table
1 pinch Spices, pepper, black
2 spoons Oil, olive

Steps

Cut the bread into small pieces. Open the cans of tuna, drain the tuna in a colander, and let it drain well. Clean the spring onions, wash them, and finely chop them.
In a bowl, mix the bread, tuna, beaten egg, chopped spring onion, grated cheese, salt, and pepper. Knead the ingredients well with clean hands to form a uniform mixture. Let it rest for 10 to 15 minutes to allow the ingredients to moisten slightly.
Divide the mixture into four parts, then shape each part into a meatball with moistened hands. Heat two tablespoons of oil in a large pan. Place the meatballs in the heated pan, reduce the heat to medium, and cook the meatballs for about 5 minutes. When they are nicely browned on the bottom, carefully flip them and cook the other side (also for about 5 minutes).

Nutrition Information (Per 100g)

Calories: 177.01 kcal
Fat: 7.05 g
- Saturated Fat: 1.51 g
Carbohydrates: 7.89 g
- Sugars: 0.84 g
Protein: 16.28 g
Fiber: 0.5 g

Advice

Instead of French bread, you can use bread rolls or slices of white bread. If you don’t have tuna in natural juice, you can use tuna in oil, but make sure to drain it very well. The meatballs are very tender, so you can also bake them in the oven, preheated to 200 degrees Celsius. Place them on a baking tray lined with parchment paper and bake until they are nicely browned on both sides. Flip them during baking. You can add chili, corn, carrots, leeks, etc., to the meatball mixture.