Sicilian Tuna Meatballs
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
6 people
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Calories
207 kcal
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Course
Main Course
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Cuisine
Italian
Sicilian Tuna Meatballs
Description
The fresh tuna is roughly chopped and pulsed with mint, pistachios, and onion to create a coarse mixture that retains texture and flavor. Mixing this with breadcrumbs, lemon zest, salt, and egg helps bind the meatballs while adding freshness and subtle nuttiness. Forming the mixture into uniform balls ensures even cooking.
Pan-frying in olive oil allows the meatballs to develop a browned, crisp exterior, adding contrasting texture. The cooking process requires gentle heat over 15 to 20 minutes to cook the fish thoroughly yet maintain moisture. Draining on paper towels removes excess oil.
Finishing the meatballs by simmering in a fennel-tomato sauce infuses them with acidity and additional flavor, ensuring moistness and depth. These meatballs serve as a distinct protein dish that pairs well with pasta, vegetables, or crusty bread.
They can be prepared ahead of time and stored refrigerated or frozen, retaining flavor and texture after reheating. This makes them convenient for make-ahead meals or batch cooking.
Ingredients
- 1 1/2 pounds tuna
- 2/3 cup breadcrumbs
- 1/3 cup pistachio chopped, shelled, or almonds
- 1 cup onion minced
- 1/2 cup mint chopped, fresh
- lemon zest
- 1 tablespoon salt
- 1 egg
- flour for dusting
- olive oil for frying
- 1 recipe, fennel-tomato sauce
Instructions
- Chop the tuna into 1/2 inch pieces. Put the tuna, mint, pistachios and the chopped onion in a food processor and pulse to combine. You want a rough mixture, not a smooth paste. Put the tuna mixture into a large bowl with the breadcrumbs, salt, lemon zest and egg and mix well with your clean hands for a minute or so. You want everything combined well and you want the proteins in the egg and tuna to bind the mixture.
- Using an ice cream scoop or large spoon to scoop out the meat, roll into meatballs. You should be able to make about 20 golf ball-sized meatballs. Roll each meatball in flour and fry in enough olive oil to come half way up the sides of a large frying pan. You will probably need about 1/2 cup. Fry gently until browned over medium heat, about 15 to 20 minutes, and set each finished meatball on paper towels to drain.
- To finish, stew the meatballs in the tomato sauce (you can use any tomato sauce you want, if you'd rather not make the tomato-fennel sauce ) until heated through, about 5 to 10 minutes, and serve alone or with pasta.
Notes
- Prepare the meatballs a day ahead if desired to let flavors meld.
- Cooked meatballs keep well refrigerated for a couple of days or can be frozen for several months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Calories | 207kcal | 10% |
| Carbohydrates | 14g | 5% |
| Protein | 26g | 52% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 68mg | 23% |
| Sodium | 1544mg | 64% |
| Potassium | 366mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 281IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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