When I don’t know what to cook, I make meatballs… Out of everything I have available: Ricotta, Vegetables, Fish,…
I will put a lot of meatballs recipes in this blog and this one happens to be the first.
About the Tuna: For this kind of recipes where the tuna is cooked and mixed with other ingredients, I always use canned tuna in water. I use tuna in olive oil only if I eat it “raw”, in a salad for example.
Also, my kitty gets to drink the tuna water and she LOVES it! 😉
- Zucchini 1
- Tuna 1 can
- Onion 1/2
- Egg 1
- Breadcrumbs 2-3 tbsp
- Parmesan Cheese
- Salt & Pepper
- EVO Olive oil
- Grate the zucchini and chop the onion very thinly. Brown both in a pan with olive oil for 5 minutes, until they become tender. Set aside and let them cool.
- Drain the tuna and mix it with the egg, Parmesan, breadcrumbs, salt and pepper. (If the mix is too loose, add more breadcrumbs). Add the zucchini and onion to the mixture.
- It will not become solid enough to shape meatballs the classic way so I made quenelles. If you don't know how to make quenelles, simply spoon the mixture in the hot oil so you will get a kind of fritter/pancake.
- Add enough olive oil to coat well a large pan and when it is hot enough, add the meatballs to brown.
- Turn them to brown all sides. As soon as they are uniformly golden brown, they're ready!
- Serve them warm with a fresh salad and some dressings as you prefer OR serve them as a good appetizer or finger food for your friends!
- TIP: You can add a couple of tablespoons of Ricotta if you have it available. It will make the meatballs even more tender.