Tag: meatballs

Tuna meatballs Quick and easy recipe – Gordon Ramsay’s version

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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
1 egg


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.

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Tuna meatballs

We also add the whole egg and turn well. Finally, add the capers and the chopped parsley to the mixture …
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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.

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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

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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!

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Enjoy your meal!


Mediterranean-style bread meatballs skewers – Gordon Ramsay’s version

Mediterranean-style bread meatballs skewers

These skewers of bread balls are a real pantry recipe, to be served with a fresh sauce based on Greek yogurt and seasonal vegetables.

You remember mine cake pops of cookies? They were made with all the crumbs collected from the bottoms of various cookie bags, saved from the dustbin and turned into delicious bon bons.

What if I told you that you can do the same with bread products for a savory version?

Not just stale bread though! How many times have you thrown away cracker crumbs, broken breadsticks, crushed croutons, crumbled chips and the bottoms of bags of flatbread or other bread substitutes? The solution is to keep them until they reach at least 200 g and… transform them into meatballs, blending them with dried tomatoes, some anchovies, olives and capers.

This recipe is part of my column TURN ON THE APPETITE on Clic, the magazine of Turn on electricity & gas Coop, full of dishes, techniques and ideas for “low impact” cooking.

post made in collaboration with Clic – accendilucegas.it

Mediterranean-style bread meatballs skewers

ingredients for 12 meatballs / 4 skewers


  • 200 g of stale, grated bread, cracker crumbs or similar
  • 1 egg
  • 1 teaspoon of dried oregano
  • 2 dried tomatoes in oil
  • 10 pitted green olives
  • 4 anchovies
  • some capers to taste
  • 1 courgette
  • 2 tablespoons of extra virgin olive oil
  • Salt and Pepper To Taste


First, I gathered all the recovered ingredients in the glass of the mixer: stale and dry bread, crumbled crackers, broken breadsticks, croutons and chips that remain fragmented on the bottoms of the bags and packages.

In case you have a lot of stale bread, start with that, adding the other ingredients only at the end to prevent them from pulverizing.

I blended everything until I got a kind of slightly coarse breadcrumbs. Always leaving everything in the mixer, I combined the egg and dried tomatoes, well drained and already cut into strips. I also added the anchovies, rinsed and squeezed, some capers and green olives. Finally I added the oregano, salt and pepper. I blended again until the mixture was compact. If you need to soften the mixture, add a second whole egg.

Mediterranean-style bread meatballs skewers

I modeled, with wet hands, some oval meatballs and I placed them on a baking sheet lined with parchment paper. I cooked at 180 degrees, static oven, for 15 minutes. In the meantime, I washed the courgette and, with the help of a mandolin, I made ribbons, which I seasoned with oil, salt and pepper and spread on the pan next to the meatballs, using the last 5 minutes of their cooking.

Once the meatballs were cooked, I formed my skewers of bread balls, alternating them with the courgette ribbons.

On the contrary, Click.

Mediterranean-style bread meatballs skewers

Cooked ham meatballs (baked or fried), empty fridge in minutes! – Gordon Ramsay’s version

Cooked ham meatballs

The Cooked ham meatballs I'm a second dish greedy and rapid; based on baked ham that's fine even the advanced one! Before smoothie and then mixed together with bread, cheese and herbs! which gives life to soft dough and perfumed from which the meatballs that come first breaded then cooked! For a amazing result! Of the tasty morsels from soft heart And crunchy wrap irresistible! One leads to another!

Cooked ham meatballs

There very easy recipe And born by chance, accomplice of cooked ham on expiry! A few minutes to make them and everyone at the table they asked for an encore! So much so that from empty fridge, now I buy cooked ham on purpose to prepare them!! From this version you can make Baked ham meatballs, light but equally delicious or fry them the classic way! Finally, leave them simple , or enrich them with a stringy heart of provolone or mozzarella! the result will always be exquisite! unique attention: listen to me do not overdo it with salt, because cooked ham gives a lot of flavor! For example I don't add it! Excellent either hot that cold, like save dinner or save lunch! But also as tasty aperitif! There cooked ham meatballs, you can either store raw in the fridge that to freeze!! Try them soon and I am sure that together with Chicken Croquettes, Sofficini, Hamburger and Spinacine they will become the favorites of yours too. children!!

Cooked ham meatballs recipe


Preparation Cooking Total
10 minutes 5 minutes 15 minutes


Quantity for 10 pieces
  • 200 gr of cooked ham
  • 40 – 50 grams of stale bread
  • 2 tablespoons of parmesan
  • 1 small egg
  • thyme to be chopped or dried
  • salt (optional, they are already very tasty)
  • 2 – 3 tablespoons of breadcrumbs for the breading
  • peanut oil (or extra virgin olive oil for baking)


How to make cooked ham meatballs

First of all, blend the cooked ham with a mixer:

how to make cooked ham meatballs

Then mix it with the egg, the stale bread previously softened in water and squeezed, the parmesan, a handful of finely chopped thyme. If the dough is too soft, add a teaspoon of breadcrumbs to achieve consistency.

Then roll the 4 cm diameter meatballs in your hands and finally roll them in the breadcrumbs:

bread the cooked ham meatballs

Finally, you can cook on a baking tray previously lined with baking paper with a drizzle of extra virgin olive oil at 180 ° for 20 minutes.

Or fry in a high-sided saucepan in plenty of peanut oil, a few pieces at a time for 1 and a half minutes!

Yours are ready Cooked ham meatballs!

Cooked ham meatballs

You can keep them raw in the fridge for 2 days, I recommend before cooking them, pass them in the breading.

Then you can also freeze them raw. Defrost them in the fridge, pass them in the breadcrumbs and cook as you like!


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