Healthy Tuna Meatballs Recipe

I whipped up some Baked Tuna Meatballs featuring two cans of tuna, a large egg, whole wheat breadcrumbs, and grated Parmesan cheese combined with finely chopped onion, minced garlic, and parsley. Lemon juice brightens it while salt and pepper secure a perfect flavor balance. This healthy seafood dish lends itself to quick, convenient meals.

I’ve always been on the lookout for quick and healthy dinner ideas, and this baked tuna meatballs recipe really impressed me. I first tried it when I needed a low-carb, seafood spin on meatballs for a busy weeknight.

Using 2 cans of tuna, drained really well, along with a large egg to bind everything helped keep the meatballs light yet satisfying. I mixed in a good dose of whole wheat breadcrumbs, grated Parmesan cheese, finely chopped onion and minced garlic for an extra flavor kick.

I also added 2 tbsp of fresh parsley and a splash of lemon juice, then seasoned it off with salt and pepper. Spraying a little olive oil before baking gave it a nice crisp on the outside.

I love that this recipe gives you a healthy twist on traditional meatballs, and it’s perfect for prepping ahead and enjoying later. Trust me, you’ll want to try this simple canned tuna recipe soon.

Why I Like this Recipe

1. I love how quick and easy it is to throw together these tuna meatballs when I’m short on time.
2. I really dig that they’re healthy and low-carb while still tasting awesome, so it’s a guilt-free snack or dinner.
3. I appreciate that I can make a bunch at once and meal prep, which cuts down on stress during busy weeknights.
4. I enjoy the mix of flavors – the tangy lemon juice and fresh garlic just make every bite pop and remind me of home-cooked meals.

Ingredients

• Tuna provides lean protein and omega 3 fatty acids to support heart health.
• Egg works as a binder and adds high quality protein helpin the dish.
• Whole wheat breadcrumbs add fiber and complex carbohydrates while improving texture.
• Parmesan brings a savory, cheesy taste with a dose of calcium even if it’s a bit fatty.
• Onion gives natural sweetness and antioxidants, boosting overall flavor in a subtle way.
• Garlic offers a punch of tang and health benefits that intensify aroma.
• Fresh parsley adds a bright herbaceous note with vitamins for a fresh finish.
• Lemon juice introduces tangy acidity that balances flavors and brighten the taste.

Ingredient Quantities

• 2 cans (5 oz each) tuna in water, drained well
• 1 large egg
• 1/3 cup whole wheat breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp chopped fresh parsley
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Olive oil spray for baking

How to Make this

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.

2. In a large bowl, mix together the drained tuna, finely chopped onion, and minced garlic.

3. Crack in the egg and stir it in with the tuna mixture until it’s evenly mixed.

4. Add the whole wheat breadcrumbs, grated Parmesan, and chopped parsley to the bowl and combine everything well.

5. Stir in the tablespoon of lemon juice along with a good pinch of salt and some pepper.

6. Once everything is mixed, form small balls from the mixture (~1 inch in diameter) using your hands.

7. Place each meatball on the baking sheet, making sure they’re not touching each other.

8. Give the meatballs a light spray of olive oil on top, this will help them brown.

9. Bake in the preheated oven for about 15-20 minutes until they look firm and a little golden.

10. Let them cool for a few minutes before serving, and enjoy your healthy tuna meatballs as a snack or dinner!

Equipment Needed

1. Oven for preheating to 375°F
2. Baking sheet and parchment paper to line it
3. A large mixing bowl to combine all the ingredients
4. Measuring cups and spoons so you get the right amounts
5. A cutting board and knife for chopping the onion, garlic, and parsley
6. A spatula or spoon for mixing everything well
7. A spray bottle if you don’t have olive oil spray handy
8. Your hands to shape the meatballs into approximately 1-inch balls

FAQ

Healthy Tuna Meatballs Recipe Substitutions and Variations

• If you dont have tuna, you can use canned salmon or even shredded chicken for a twist.
• You can swap the egg with 1 tbsp of ground flaxseed mixed with 3 tbsp water, just stir it and let it sit for 5 minutes.
• If whole wheat breadcrumbs arent available, try using gluten-free breadcrumbs or crushed oats, they work just fine.
• Instead of Parmesan cheese you might use Pecorino Romano or a sprinkle of nutritional yeast if youre avoiding dairy.
• For that lemon juice, a squeeze of lime juice or even a bit of white wine vinegar can be a good alternative.

Pro Tips

1. Try chilling the mixture in the fridge for like 20 minutes before forming the meatballs so they hold together better and are easier to shape without falling apart.
2. Wet your hands a bit with water before rolling the meatballs, this really helps to keep the mix from sticking and makes the process neater.
3. If you’re into a little extra spice, toss in a pinch of dried chili flakes or cayenne pepper to give the meatballs a kick without overpowering the tuna flavor.
4. Let the meatballs rest a few minutes after baking so the inside finishes cooking and the flavors get a chance to meld together – it honestly makes a difference in taste.