These tuna meatballs are a delicious alternative to traditional meat entrées. High in protein and low in fat, you’re gonna love them.
My neighbor who I cook for quite often is practicing Lent. She brings me meals from time-to-time, and last week she brought over a version of these Tuna Meatballs on a pillowy plate of Tzatziki sauce. This here is my own take on her recipe, and they turned out quite tasty. Enjoy as an appetizer or serve with a salad and side dish for a main meal. I’ve also tried these with my Healthy Green Goddess Dressing instead of Tzatziki and they tasted phenomenal.
WATCH ME MAKE THESE ON THE GRAM!
INGREDIENTS YOU’LL NEED:
Since this recipe is made with mostly pantry staples, it’s convenient to make any time of year. Here’s what you need to grab:
FOR THE TUNA MEATBALLS:
- Olive Oil
- White Onion
- Garlic Cloves
- Chicken of the Sea Tuna in Water
- Duke’s Mayonnaise
- Seasoned Panko Breadcrumbs
- Grated Parmesan
- Italian Parsley
- Dried Oregano
- Lemon Juice
- Eggs
- Salt + Pepper
FOR SERVING:
- Tzatziki
- Lemon Slices
- Toasted Naan, optional
While these taste great on their own, they’d also pair nicely with a creamy lemon pasta, over rice, inside pita bread with all the fixings, or served as a tuna patty melt sandwich. They’re also perfect for meal prep, served hot or cold.
MORE BITE-SIZED RECIPES YOU’LL LOVE:
With two young boys, finger foods have become part of our norm. These recipes also fun for adults when you dress them up a bit.
- Mini Spinach Pies with Whipped Ricotta
- Cheesy Homemade Corn Dogs spiked with Pickles
- Sicily Stacks: AKA Puff Pastry Pizza Pockets
- Cheese Stuffed Ground Chicken Meatballs
- Marry Me Parm Piccata Roasted Potatoes
- Potato Chip Crusted Chicken Fingers
- Air Fryer Crack Chicken Egg Rolls
- Cheesy Spaghetti Sandwich Sliders with Meatballs
- How to make Philly Cheesesteak into Tacos
- Super Easy Air Fryer Falafels
- Buffalo Meatball Taquitos
- Roast Beef Sandwich Sushi on Crispy Rice Cakes
- Genoa and Cream Cheese Stuffed Wontons
VIEW ALL RECIPES BY CLICKING HERE!
- 1 tbsp. Olive Oil
- ½ Onion, diced
- 2 Garlic Cloves, minced
- 3 5-oz cans of Chicken of the Sea Tuna in Water, drained
- 2 tbsp. Duke’s Mayonnaise
- ½ cup Seasoned Panko Breadcrumbs
- ¼ cup Grated Parmesan
- 2 tbsp. Chopped Fresh Parsley
- 1 tbsp. Dried Oregano
- 1 tbsp. Lemon Juice
- 2 Eggs
- Salt + Pepper, to taste
- Tzatziki
- Lemon Slices
- Toasted Naan, optional
- Heat the oil in a large skillet over medium heat. Sauté the onion until softened, about 3 minutes. Then add garlic and continue to sauté until fragrant, about 1 more minute. Set aside to cool.
- Preheat oven to 400F.
- Open and drain the cans of tuna and then transfer the tuna to a large mixing bowl. Next, add the mayonnaise, breadcrumbs, parmesan, parsley, oregano, reserved sautéed onions, lemon juice, and eggs. Mix until well combined.
- Form the mixture into approximately 15 meatballs and place them on a lined baking sheet.
- Bake at 400F for 20 - 25 minutes, or until golden.
- Enjoy immediately over a swirl of tzatziki, serve with fresh lemon slices and an optional slice of toasted naan bread.
NOTES ON THIS RECIPE:
- I personally prefer seasoned panko breadcrumbs with this recipe, but regular Italian breadcrumbs will work as well if that’s all you have on hand.
- If the meatballs are a little dry when forming, add 1 – 2 extra tablespoons of mayonnaise.
- When forming meatballs, feel free to use a cookie or ice cream scoop to make them similar sizes.
This post is sponsored by Duke’s Mayo and Chicken of the Sea. Per the usual, all opinions here are mine alone and I would never recommend an ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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