Recipe: Tuna Meatballs

Recipe: Tuna Meatballs

15m prep | 25m cook

Last updated

These baked meat/fishballs are satisfying, high protein and are a great pescatarian weeknight meal to keep on rotation. They're also fantastic for meal prepping, as they keep in the fridge for up to 3 days or can be frozen for 3 months and thawed for a quick snack or an easy dinner.

Ingredients (Serves 5)

FOR THE TUNA MEATBALLS
  • 425g canned tuna, drained
  • 4 spring onions, finely sliced
  • 2 cloves garlic, minced
  • 1/2 cup panko breadcrumbs
  • 2 large eggs, beaten
  • 1 tablespoon mayonnaise
  • 1 tbsp lemon juice
  • Zest of half a lemon
  • 2 tbsp fresh parsley, chopped
  • Salt and pepper, to taste
FOR THE YOGHURT SAUCE
  • 1 cup plain Greek yoghurt
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp fresh dill, chopped
  • 6-8 cornichons, chopped

Preheat oven to 200C. Prepare a baking sheet with baking paper or a silicone baking mat.

In a large mixing bowl or in a food processor, combine all the meatball ingredients and mix thoroughly, making sure to break up any large chunks of tuna. The mixture will bind better if the tuna flakes are as fine as possible.

Using an ice cream scoop or dessert spoon, scoop the mixture and then use your hands to firmly shape it into a ball. Repeat with the rest of the mixture, placing each ball on the baking sheet with even spacing. Place in the oven and bake for 20-25 minutes or until evenly browned.

For the yoghurt sauce, combine all the ingredients in a small bowl.

Serve the tuna meatballs with the yoghurt sauce and your choice of sides - roasted potatoes, grilled asparagus or broccolini, a seasonal green salad or cabbage slaw. If meal prepping, allow to cool completely before storing in the fridge or freezer.

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