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Cooking + Entertaining

Tuna and potato meatballs: the quick and easy second course recipe

Tuna and potato meatballs: the quick and easy second course recipe

The Tuna and Potatoes Meatballs I’m a second dish alternative to the classic meatballs quick to prepare and that everyone always likes, perfect to accompany a side dish of vegetables, to be served as antipasto of a fish-based menu or to be enjoyed during a aperitif with friends. Getting meatballs crunchy on the outside and soft on the inside is really easy: just combine them with boiled potatoes il canned tuna well drained, the onion, parsley and egg, mix everything well and then form meatballs to fry in the pan in abundant oil.

If you prefer non-fried meatballs, you can try the version baked: place them on a baking tray and bake them at 180 ° C for about 20 minutes, until they are golden on the outside. Tuna and potato balls can also be prepared without eggs: thanks to the starch of the potatoes, the mixture will remain compact and will not fall apart during cooking. With the addition Lemon peel in the dough it will give the meatballs a fresh and fragrant touch, but they are also excellent simply seasoned with del lemon juice at the end of cooking. Try them accompanying them with a creamy mayonnaise: they will be even more irresistible.

The recipes with canned tuna are so many and all to try; in particular, this versatile ingredient is perfect for preparing tasty meatballs: try for example the tuna and ricotta meatballs, enriched with capers and olives, or the tuna and zucchini variant, ideal for recycling stale bread. Now let’s see how to prepare tuna and potato meatballs in a few minutes.

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How to prepare tuna and potato meatballs

Cut the potatoes into cubes and cook them in boiling water for 30 minutes, then mash them with the butter until you get a puree. 1. Separately, chop the onion 2. In a bowl, mix the well-drained canned tuna, onion, garlic cloves, parsley and egg 3.

Also add the mashed potatoes and mix with a fork 4. Make the meatballs from the dough and mash them lightly with the palm of your hand 5then pass them in breadcrumbs 6.

Cook the meatballs in hot oil 7 until they are golden on both sides 8. Drain them on absorbent paper before serving 9.


The tuna and potato balls should be enjoyed just cooked still hot, but if they are left over they can be kept for one day in the fridge closed in an airtight container. Alternatively, they can be prepared the day before and reheated if necessary: ​​in this case, the ideal is to bake them in the oven.

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