Tuna Meatballs In Spanish Tomato Sauce Recipe

I absolutely adore this recipe because it combines fresh, flavorful tuna with vibrant herbs and spices, creating mouthwatering meatballs that feel both gourmet and comforting. Plus, the rich Spanish tomato sauce infuses the dish with warmth and depth, making it a perfect crowd-pleaser for cozy nights in!

I adore preparing meals that taste both rich and satisfying as well as healthful and nourishing. My Spanish Tomato Sauce is so good that I could almost eat it by itself, it’s that full of flavor and wholesome goodness.

But pair it with tuna (I know, not a traditional ingredient for meatballs) and what do you get? An even more unforgettable experience!

The blend of finely chopped fresh tuna steaks with a hint of lemon zest and parsley yields a flavor profile that takes these meatballs over the top and makes them an indulgent yet healthy (and wholly unusual in the best way) dinner.

Ingredients

• Fresh Tuna: Rich in protein and omega-3 fatty acids, promoting heart health.
• Garlic: Offers a pungent flavor while boasting anti-inflammatory properties.
• Lemon Zest: Adds a fresh, citrusy aroma and boosts antioxidant content.
• Fresh Parsley: Provides a burst of color, vitamins A, C, and K.
• Egg: Acts as a binder, adding protein and essential nutrients.
• Breadcrumbs: Provide texture, helping bind the meatballs together.
• Smoked Paprika: Infuses deep, smoky flavor; rich in antioxidants.
• Canned Tomatoes: Base of sauce; contain lycopene, promoting good health.
• Olive Oil: Adds richness; healthy fat, beneficial for cardiovascular well-being.

Ingredient Quantities

• 300g fresh tuna steaks, finely chopped
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 teaspoon lemon zest
• 2 tablespoons fresh parsley, chopped
• 1 egg, beaten
• 50g breadcrumbs
• Salt and pepper to taste
• 2 tablespoons olive oil
• 400g canned tomatoes, chopped
• 1 teaspoon smoked paprika
• 1 bay leaf
• 1 tablespoon olive oil (for sauce)
• 1 small onion, finely chopped (for sauce)
• 1 garlic clove, minced (for sauce)
• Pinch of sugar (optional, to balance acidity in sauce)
• Salt and pepper to taste (for sauce)

Instructions

1. In a mixing bowl, thoroughly combine the finely chopped tuna, onions, garlic, lemon zest, parsley, egg, breadcrumbs, salt, and pepper. Mix well until all the ingredients are completely incorporated.

2. Make the mixture into small, even meatballs using your hands, and ensure they hold together.

3. Warm 2 tablespoons of olive oil in a big frying pan over medium heat. Put the tuna meatballs in the pan. Let them cook until they are browned all over. Remove from the pan and set aside.

4. In the same frying pan, add 1 tablespoon of olive oil, and sauté the very finely chopped onion for the sauce until it becomes translucent.

5. To the hot pan, add the minced garlic and let it sizzle and cook for about 30 seconds until it becomes aromatic.

6. Mix in the canned tomatoes, smoked paprika, bay leaf, and a small amount of sugar. Add salt and pepper to taste.

7. Allow the flavors to meld together for about 10 minutes after you bring the sauce to a simmer and reduce the heat to low.

8. Return the browned tuna meatballs to the sauce, making sure to coat them well with the tomato mixture.

9. Place the lid on the skillet and allow meatballs to continue simmering in the sauce for another 10 to 15 minutes. They should be twice as big when you take the lid off! This isn’t magic or voodoo—just wet heat and time, with the added bonus of tasty sauce. Most of the sauce will be absorbed into the meatballs, making them even more flavorful.

10. Before serving, take out the bay leaf. Enjoy the hot tuna meatballs in Spanish tomato sauce, and if you want, garnish them with even more parsley.

Equipment Needed

1. Mixing bowl
2. Knife
3. Cutting board
4. Garlic press or mincer
5. Zester or grater (for lemon zest)
6. Measuring spoons
7. Frying pan or skillet with lid
8. Wooden spoon or spatula
9. Tongs or slotted spoon
10. Serving platter or plate

FAQ

• Q: Can I use canned tuna instead of fresh tuna steaks?A: The best texture and flavor come from using fresh tuna, but canned tuna will do in a pinch. Just be sure to drain it well.
• Q: Can I make the meatballs ahead of time?A: Yes. The meatballs can be made in advance and refrigerated. They can be held in the refrigerator for 24 hours before they need to be cooked. You can also freeze the meatballs for longer storage.
• Q: Is there a substitute for breadcrumbs for a gluten-free version?A: Yes, you can substitute gluten-free breadcrumbs or almond flour.
• Q: How can I make the sauce spicier?You can add a pinch of chili flakes or a chopped fresh chili to the sauce to make it hotter.
• Q: What side dishes go well with this recipe?A: Tuna meatballs served with crusty bread, rice, or pasta are a good match for the sauce. If you have any of those ingredients in your pantry, you’re well on your way to making this dish. If not, no big deal—substituting with some basic pantry staples will get you very close to this tamburri-style sauce for the meatballs.
• Q: How do I store leftovers?A: Any leftovers should be kept in a sealed container—an airtight container works best—in the refrigerator. They should be consumed within three days of being refrigerated for health and safety reasons. When you’re ready to eat them, heat them gently on the stove or in the microwave.

Substitutions and Variations

Canned tuna (well-drained) can be used instead of fresh tuna steaks for an easy alternative.
Substituting lime zest for lemon zest yields a different yet delightful citrus flavor.
Almond flour can be used in place of breadcrumbs to create a gluten-free option.
Regular paprika can be used in place of smoked paprika if it is unavailable. However, it will lack the smoky flavor.
Cilantro can be used in place of parsley to bring a whole different herbal taste to the end dish.

Pro Tips

1. Chill the Tuna Mixture Before forming the meatballs, place the tuna mixture in the refrigerator for about 15-20 minutes. This will firm up the mixture, making it easier to shape and helping the meatballs hold their form during cooking.

2. Use Fresh Breadcrumbs Instead of using store-bought breadcrumbs, try making fresh breadcrumbs from slightly stale bread. They tend to bind better and add more texture and flavor to the meatballs.

3. Deglaze for Extra Flavor After browning the meatballs and before making the sauce, consider deglazing the pan with a splash of white wine or fish stock. This will lift any browned bits from the pan, adding depth and richness to the sauce.

4. Adjust Seasoning Mid-Cook Taste the sauce after it has simmered for a few minutes. Adjust the seasoning, especially salt and sugar balance, to ensure the sauce has the right acidity and flavor before adding the meatballs.

5. Finish with a Citrus Zest Just before serving, sprinkle a little extra lemon zest over the dish. This will brighten the flavors and add a fresh aroma, making the dish even more vibrant.