Tuna and Potato Meatballs

Here is the recipe for tuna and potato meatballs, with an Italian touch to make the dish even tastier.

Ingredients

• 250 g of drained oil-packed tuna
• 600 g of potatoes
• 1 egg
• 30 g of grated Parmesan cheese
• Chopped parsley to taste
• Salt and pepper to taste
• Breadcrumbs as needed
• Oil for frying (or extra virgin olive oil for baking)

Preparation

1. Start by boiling the potatoes in abundant salted water until they are soft. Once cooked, drain, peel, and mash them with a potato masher or a fork.

2. In a bowl, combine the drained and flaked tuna, the egg, the Parmesan cheese, a handful of chopped parsley, salt, and pepper. Mix everything thoroughly to obtain a homogeneous mixture.

3. Incorporate the mashed potatoes into the tuna mixture and stir until everything is well combined. If the dough is too soft, you can add some breadcrumbs to reach the desired consistency.

4. Shape the mixture into meatballs, roll them in breadcrumbs, and fry in hot oil until they are golden and crispy on the outside. If you prefer a lighter version, place the meatballs on a baking sheet lined with parchment paper, drizzle with a stream of extra virgin olive oil, and bake in a preheated oven at 200°C for about 20 minutes or until golden.

5. Drain the tuna and potato meatballs on paper towels to remove excess oil before serving.

Curiosity

Tuna and potato meatballs are a versatile dish that can be served both as an appetizer and as a main course. In Italy, they are often accompanied by a side of seasonal vegetables or a fresh mixed salad. This dish is also an excellent way to use up leftover potatoes and to introduce fish into children’s diets in a tasty and appealing manner.