Best Tuna Meatballs Recipes

SPAGHETTI AND TUNA MEATBALLS

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions. Reserve 1/4 cup pasta water, then drain the pasta.
• In the meantime, pulse the tuna, breadcrumbs, Parmesan, parsley, garlic, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor until combined. Shape the mixture into balls by the tablespoonful.
• In a large nonstick skillet, heat the olive oil over medium heat. Brown the meatballs for about 2 minutes per side; remove and set aside. Add the pesto, cream, lemon zest and juice, reserved pasta water and cooked pasta to the skillet and toss until the pasta is evenly coated. Add the meatballs and gently toss. Serve with more Parmesan.

TUNA MEATBALLS

Steps:

• Open the cans of tuna and drain them completely.
• Put the tuna in a medium bowl and mix.
• Add 1/2 cup of breadcrumbs and mix.
• Add butter and salt, mix.
• Add egg, mix.
• Add the other 1/2 cup of breadcrumbs and mix well.
• Add milk little by little until moistened, not too sticky.
• Make the meatballs with your hands and fry in hot oil in medium heat until golden, not too brown.

SPAGHETTI AND TUNA MEATBALLS

Steps:

• Flake the tuna into a bowl.
• Tip in the pine nuts, lemon zest, parsley, breadcrumbs and egg.
• Season and mix together with your hands until completely combined.
• Roll the mix into 12 walnut-sized balls.
• Put a large pan of water on to boil, then cook the spaghetti according to the pack instructions.
• Heat a little of the reserved tuna oil in a large non-stick frying pan. Then fry the tuna balls for 5 minutes, turning every minute or so until completely golden.
• Drain on kitchen paper.
• Heat the spaghetti sauce and then toss together with the pasta and tuna balls.

TUNA MEATBALLS

Steps:

• For the meatballs: In a mixing bowl, add the tuna, egg, bread crumbs, raisins, pine nuts, Parmigiano cheese, and 1/2 cup wine. Combine the ingredients together using your hands. To absorb any excess moisture, add flour. Wet your hands and make compact little balls with the mixture. Repeat with the remaining mixture. Dip the uncooked tuna balls in the sesame seeds.
• Heat up extra-virgin olive oil in a saucepan. Gently place the meatballs in the hot oil and fry until golden brown. Turn the balls over to cook on all sides. Transfer to a plate lined with an absorbent paper towel.
• For the balsamic sauce: Add the balsamic vinegar to a saucepan and cook on high heat. Add the rosemary and bring to a boil. Lower the heat to minimum. Let the balsamic reduce to half or when the sauce resembles a thick consistency. Drizzle the balsamic sauce over the meatballs.

TUNA MEATBALLS

Steps:

• First you need to make your meatballs.
• Chop the tuna up into 1-inch/2.5 cm dice. Pour some olive oil into a large frying pan and place on the heat. Add the tuna to the pan with the pinenuts and cinnamon. Season lightly with salt and pepper and fry until the tuna is brown on all sides and the pinenuts are toasted.
• Remove from the heat and put the mixture into a bowl. Allow to cool down for 5 minutes, then add the oregano, parsley, breadcrumbs, parmesan, eggs and lemon juice to the bowl.
• Using your hands mix the flavors into the tuna, then divide the mixture and squeeze it into meatballs slightly smaller than a golf ball. (If you dip one of your hands in water while shaping, you'll get a smooth surface on the meatball.) If the mixture's very sticky, add a few more breadcrumbs. Keep the meatballs around the same size and place them on a tray lined with baking parchment, put them in the fridge for an hour to let them rest.
• Whilst the meatballs are in the fridge you need to make your sauce. Place a large pan on the heat, add a generous amount of olive oil, the onion and garlic, and fry slowly for about 10, until soft.
• Add the oregano, the tomatoes, salt, and pepper and bring to a boil. Simmer for 15 minutes and then blend until smooth. Add some red wine, chilli sauce, if using, and season.
• Heat your oven to 250 degrees celcius. Take your meatballs out of the fridge and put them straight into the oven between 10 to 15 minutes or until they are goldenand cooked through.
• When they're done, add them to the tomato sauce, sprinkle with chopped parsley and serve with spaghetti, linguine or tagliatelle.

LE MIGLIORI POLPETTE DI TONNO (THE BEST TUNA MEATBALLS)

Steps:

• First make your sauce. Place a large pan on the heat, add a good glug of olive oil, your onion and garlic, and fry slowly for 10 or so minutes, until soft. Add your oregano, the tomatoes, salt, and pepper and bring to a boil. Simmer for 15 minutes or so, then blend until smooth. Taste, it might need a tiny swig of red wine vinegar or some extra seasoning. While the tomatoes are simmering, chop the tuna up into 1-inch dice. Pour a good couple of tablespoons of olive oil into a large frying pan and place on the heat. Add the tuna to the pan with the pinenuts and cinnamon. Season lightly with salt and pepper and fry for a minute or so to cook the tuna on all sides and toast the pinenuts. Remove from the heat and put the mixture into a bowl. Allow to cool down for 5 minutes, then add the oregano, parsley, breadcrumbs, Parmesan, eggs, lemon zest, and juice to the bowl. Using your hands, really scrunch and mix the flavors into the tuna, then divide the mixture and squeeze it into meatballs slightly smaller than a golf ball. If you dip one of your hands in water while shaping, you'll get a nice smooth surface on the meatball. If the mixture's very sticky, add a few more breadcrumbs. Keep the meatballs around the same size and place them on an oiled tray, then put them in the fridge for an hour to let them rest. Put the pan you fried the tuna in back on the heat with a little olive oil. Add your meatballs to the pan and jiggle them about until they're golden brown all over. You might want to do them in batches- when they're done, add them to the tomato sauce, divide between your plates, sprinkle with chopped parsley, and drizzle with good olive oil. Great served with spaghetti or linguine.

TUNA MEATBALLS WITH SPAGHETTI

Steps:

• Tomato sauce, to serve
• Pasta, to serve
• Oil, to fry
• Method:
• Mix all the ingredients (except the tomato sauce and spaghetti obviously!) well and shape into small, walnut-sized balls. Fry in 3 tbsp canola or sunflower oil, turning the meatballs over until all sides are nicely browned.
• Remove from the oil with a slotted spoon and drain on kitchen towels.
• (3. Optional: I like to make my tomato sauce at the same time and then gently drop the tuna meatballs into the sauce to warm through and infuse the sauce with all the umami goodness from the tuna, parmesan and herbs. Serve over spaghetti or any pasta of your choice. These also make really excellent meatball subs!)