Tuna Meatballs
Light, savory baked tuna and potato meatballs that are crisp on the outside and tender inside.
Equipment
- Large Pot
- Mixing Bowl
- Fork or potato masher
- Baking Sheet
- Parchment Paper
- Measuring Spoons
- small bowl (for breadcrumbs)
Ingredients
- 280 g canned tuna (drained) approx 2 x 140 g (5 oz) cans, well drained
- 260 g potatoes approx 3 medium potatoes, peeled and chopped
- fresh parsley handful, finely chopped
- 1 tsp lemon zest
- 1 tsp salt-preserved capers well rinsed and finely chopped
- sea salt to taste
- black pepper to taste
- 4 tbsp breadcrumbs
- 2 tbsp extra virgin olive oil for brushing
Instructions
- Peel and chop the potatoes into chunks, then place them in a large pot of lightly salted boiling water and cook until tender, about 6–8 minutes.
- Drain the potatoes and mash them with a fork or masher until mostly smooth; set aside to cool completely.
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Place the drained, flaked tuna in a large mixing bowl. Add the cooled mashed potatoes, chopped parsley, chopped capers, and lemon zest.
- Season the mixture with sea salt and black pepper to taste, then mix until evenly combined.
- Scoop or form the mixture into even-sized balls using your hands or an ice cream scoop, then roll each meatball in breadcrumbs to coat.
- Arrange the breadcrumb-coated meatballs on the prepared baking sheet, brush each with olive oil, and bake for about 10 minutes until golden and heated through.
- Remove from the oven and serve warm with lemon wedges or sauce if desired.
Notes
- Drain tuna thoroughly to avoid a soggy mixture.
- Let the mashed potatoes cool completely before mixing.
- Use an ice cream scoop for uniform meatballs.
- Brush with oil for a crisper exterior.