Tuna and ricotta meatballs: everyone really likes meatballs and this time I decided to prepare them based on fish, with tuna and ricotta to give a different softness and flavor, I also added capers and parsley to give more flavor. If desired, these meatballs can also be made by replacing the ricotta with sliced bread soaked in milk, or by using previously cooked and then mashed potatoes.
Ingredients for 4 people
150 grams of canned tuna in oil (drained weight)
200 gr of cow's milk ricotta
2 tablespoons of grated Parmesan
2 teaspoons of salted capers
How to make tuna meatballs
Drain the canned tuna in a colander to remove the oil. We put the tuna in a bowl together with the ricotta and mix.
We also add the whole egg and turn well. Finally, add the capers and the chopped parsley to the mixture …
and if the mixture is too soft, add a spoonful of breadcrumbs at a time, until it gives a denser consistency to be able to create the meatballs with your hands. Put some breadcrumbs on a saucer and bread the tuna meatballs.
Heat the oil well (for frying) in a pan and let the meatballs cook for a few minutes, first on one side and then on the other, until golden brown. We drain the meatballs
and put them on absorbent paper, serve with classic mayonnaise or mayonnaise without eggs or Greek tzatziki sauce. And here are ours ready tuna meatballs, enjoy your meal!
Enjoy your meal!