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Baked Tuna Meatballs

Baked Tuna Meatballs: Healthy Delights for Easy Meal Prep

Baked Tuna Meatballs are a delightful low-carb, protein-packed dish perfect for meal prep.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 meatballs
Course: Dinner
Cuisine: Seafood
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 2 tablespoons Olive Oil Substitute with avocado oil for a different profile.
  • 1 small Onion Either yellow or red onion works beautifully.
  • 2 cups Baby Spinach Grated zucchini can substitute, may change texture.
  • 2 cloves Garlic Fresh minced garlic is ideal.
  • 2 cans Canned Tuna You could also use cooked, flaked salmon or mackerel.
  • 1/2 cup Almond Flour Coconut flour can be used but in smaller amounts.
  • 2 Eggs Replace with chia seed or flaxseed meal mixed with water for an egg-free version.
  • 1/4 cup Mayonnaise Plain Greek yogurt or avocado can lighten things up.
  • 2 tablespoons Lemon Juice Vinegar is a nice acidic alternative.
  • a handful Fresh Parsley Substitute with fresh cilantro or basil if desired.
  • 1 tablespoon Fresh Dill Try thyme or oregano for an herb twist.
  • to taste Salt and Pepper Adjust according to your taste preferences.
For Serving Suggestions
  • as needed Zucchini Noodles A perfect bed for your meatballs.
  • as needed Roasted Vegetables Pairing well with the meatballs and providing a colorful plate.
  • as needed Dipping Sauces Such as tzatziki or marinara to add another layer of flavor.

Equipment

  • skillet
  • Mixing Bowl
  • Baking Sheet
  • Cookie scoop

Method
 

Step-by-Step Instructions for Baked Tuna Meatballs
  1. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add 1 small diced onion and 2 minced garlic cloves, sautéing for about 1 minute until fragrant.
  2. Add 2 cups of chopped baby spinach to the pan and sauté until wilted, about 1-2 minutes.
  3. Remove the skillet from heat and let the vegetable mixture cool for a few minutes. Preheat your oven to 400°F (200°C).
  4. In a large mixing bowl, drain 2 cans of tuna and break it up. Add the cooled vegetable mixture, 1/2 cup of almond flour, 2 eggs, 1/4 cup of mayonnaise, 2 tablespoons of lemon juice, chopped parsley, 1 tablespoon of dill, and salt and pepper to taste. Mix until well combined.
  5. Shape the mixture into uniform balls, about 1-2 inches in diameter. Place them on a parchment-lined baking sheet, leaving space between each.
  6. Bake for 20-25 minutes, or until golden brown and cooked through. Use a toothpick to check doneness; it should come out clean.

Nutrition

Serving: 1meatballCalories: 190kcalCarbohydrates: 5gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 200mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

Store cooked Baked Tuna Meatballs in an airtight container for up to 3-4 days. Freeze in single layer for longer storage, up to 3 months.

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