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Very light and delicious, these baked tuna meatballs: no one at the table will notice the difference and they will go away like hotcakes
Good and tasty like those of meat, but much lighter even if the same nutrients. This time we prepare very light baked tuna balls, a light recipe that everyone will really like.
It only takes 5 minutes to prepare the dough and the final result is amazing.
Very light baked tuna balls, there is always an alternative
The less light alternative for these tuna meatballs is to cook them in a pan. A drizzle of extra virgin olive oil is enough, 4-5 minutes per side until they become crispy.
Ingredients:
350 g of tuna in oil
300 g of cottage cheese
100 g parmesan
2 large eggs
chives to taste
50 g pitted black olives
Salt to taste
pepper as needed
For breading
100 g breadcrumbs
2 teaspoons of poppy seeds
3-4 tablespoons of extra virgin olive oil
Preparation: meatballs
Let’s open the tuna packs and let it drain well. Then we can do it in two ways: either we break it directly with our hands, or we chop it with a long-bladed knife. When it is ready we pour it into a bowl.
In a plate we crush the ricotta with a fork, making it drip well from its preserving liquid. Then we add it to the bowl with the tuna along with the grated Parmesan, the black olives chopped with a knife and two or three stalks of chives chopped.
Read also: Lamb stew with potatoes: the recipe to give a touch of goodness to your table
Mix everything with a wooden spoon, or a spatula and then add the eggs. We keep turning until everything is fine amalgamated, at which point the base of our meatballs is ready. We taste to understand how much salt may be missing, then season with a few grinds of pepper and we’re done.
We form our own very light tuna patties, just over a walnut, especially if children eat them too. Then pass them all on a plate in which we put the breadcrumbs already mixed with the poppy seeds (or sesame)
Let’s start by preheating the oven at 180°, then line the base of a baking tray with a sheet of parchment paper and grease the bottom with a drizzle of extra virgin olive oil. Place the meatballs on top and brush the surface with another drizzle of oil.
We cook for about 25 minutes in the middle part and then another 3 minutes under the grill to give a nice golden appearance to the surface. We take them out of the oven and immediately bring them to the table, like all meatballs, these too give their best when hot.
