Tuna meatballs without eggs: easy and tasty recipe

Recipe for egg-free tuna meatballs: quick and easy to prepare, excellent as a second course or appetizer. Here's how to prepare them!

The egg-free tuna meatballs recipe 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 cooked 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 chopped parsley, you can also add powdered spices such as sweet paprika or curry. I advise you to keep the meatballs prepared following this recipe in the refrigerator for a maximum of 2-3 days. Let's see how they prepare now!

Preparing canned tuna meatballs without eggs

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

Alternatively you can also try egg-free meatballs .

Conservation

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