Baked Tuna Meatballs
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
5 servings
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Calories
243 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Baked Tuna Meatballs
Description
The preparation begins by sautéing finely diced onions and minced garlic, then wilting chopped baby spinach briefly. This cooked vegetable mixture is cooled and mixed with drained canned tuna, almond flour, beaten eggs, mayonnaise, lemon juice, fresh parsley, dill, salt, and pepper. The combination provides binding, moisture, and flavor.
The mixture is formed into evenly sized balls using a scoop and then baked at 400°F until golden on the outside. The almond flour acts as a binder and adds a subtle nutty note while keeping the meatballs tender. Lemon juice brightens the overall flavor.
These tuna meatballs yield about 20 pieces and offer a mild seafood alternative for those hesitant about stronger fish flavors. The gentle herbs and creamy mayonnaise complement the tuna. They can be served as appetizers or as part of a main meal.
If the mixture is too soft to shape, additional almond flour or coconut flour can be added to help firm up. Using a medium cookie scoop helps portion the meatballs evenly for consistent baking.
Ingredients
- 1 tablespoon olive oil
- 1/2 onion finely diced, medium
- 2 cups baby spinach chopped
- 2 cloves garlic minced
- 3 ounce cans tuna or one pound cooked tuna
- 1/4 cup almond flour
- 2 egg beaten
- 1 tablespoon mayonnaise
- 1 tablespoon lemon juice
- 2 tablespoons parsley chopped, fresh
- 2 tablespoon dill chopped, chopped, fresh
- salt to taste
- black pepper to taste
Instructions
- Heat the oil in a pan on medium heat. Add the diced onion and minced garlic and saute for a minute. Then add the chopped baby spinach and saute for another 1-2 minutes or until the spinach is wilted.
- Transfer the onion spinach mixture to a bowl and let it cool. You can place the bowl in the fridge to speed this up.
- Preheat your oven to 400 degrees fahrenheit.
- Drain the cans of tuna and add the tuna to a mixing bowl along with the cooled vegetables, almond flour, eggs, mayonnaise, lemon juice, parsley, dill, salt and pepper.
- Use your hands to dig in and mix everything together, breaking up any large chunks of tuna. The finer the mixture, the easier it will stick together.
- Use a medium cookie scoop to scoop out evenly sized amounts of mixture. Use your fingers to mold this into a ball, then place it on a parchment lined baking tray.
- Bake the tuna meatballs for 20-25 minutes, or until lightly golden.
Notes
- Yields about 20 meatballs, suitable for mild seafood flavor preferences.
- Add more almond or coconut flour if mixture is too soft to hold shape.
- Using a medium cookie scoop helps create even-sized meatballs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Serving | 4meatballs | |
| Calories | 243kcal | 12% |
| Carbohydrates | 4g | 1% |
| Protein | 28g | 56% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 110mg | 37% |
| Sodium | 443mg | 18% |
| Potassium | 361mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1388IU | 28% |
| Vitamin C | 8mg | 9% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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