Tuna meatballs without eggs: easy and tasty recipe

Recipe of tuna meatballs without eggs: easy and quick to prepare, excellent as a main course or appetizer. Here’s how they prepare!

The recipe for tuna meatballs without eggs is perfect for those who want to serve a rustic and different appetizer or main course. These meatballs are prepared with ricotta and tuna in oil and are baked in the oven. Those who want to serve even tastier meatballs can fry them in a pan in hot oil.

To flavor the basic dough , in addition to the chopped parsley, you can also add powdered spices such as sweet paprika or curry. I recommend that you keep the meatballs prepared following this recipe in the refrigerator for a maximum of 2-3 days. Let’s see how they are prepared!

Preparation of canned tuna meatballs without eggs

1. Start by draining the tuna from the preservation oil then chop it coarsely with the help of a fork. Transfer the tuna to a large bowl then add the ricotta , salt and chopped parsley.
2. Mix well directly with your hands, form the meatballs and pass them in the breadcrumbs before placing them on a baking sheet lined with parchment paper. Continue in this way until you run out of ingredients at your disposal.
3. Bake the tuna meatballs in the oven for 10 minutes at 200 ° C or until golden brown. When cooked, remove from the oven and let it cool for a few moments before serving, enjoy your meal!

Alternatively you can also try the meatballs without eggs .

storage

These meatballs can be stored in the refrigerator for about 2 days , inside a container with an airtight lid. We do not recommend freezing in the freezer.