Tuna and Ricotta Meatballs with Parmesan and Capers

Tuna and Ricotta Meatballs: A Delicious and Savory Dish
Category: Main Courses
Serves: 20 Meatballs

Ingredients

Instructions

To create the perfect Tuna and Ricotta Meatballs, follow this step-by-step guide. The rich and creamy texture of ricotta blends beautifully with the delicate flavor of tuna, and the crunchy breadcrumb coating adds a delightful contrast to each bite.

1. Prepare the Tuna and Ricotta Mixture
   Begin by preparing the base mixture for the meatballs. Open your can of tuna, draining the oil, and flake the tuna into a medium-sized mixing bowl. Add the ricotta cheese and the grated Parmesan cheese into the bowl, ensuring the ricotta is smooth and soft before mixing it in. This will ensure that the texture of the mixture is light and fluffy.

2. Incorporate the Flavor Enhancers
   Next, finely chop the anchovies and the capers. The anchovies will provide a savory umami punch, while the capers add a touch of briny flavor that complements the tuna beautifully. Add the anchovies and capers to the mixing bowl with the ricotta and tuna. Chop the fresh parsley and sprinkle it into the bowl for a touch of freshness and color.

3. Add the Dry Ingredients
   Sprinkle in the breadcrumbs (50g) to the mixture to help bind everything together. The breadcrumbs will absorb the moisture and help form a cohesive mixture for the meatballs. At this stage, add a pinch of salt and a generous amount of black pepper to taste. Stir the mixture well with a fork, making sure all the ingredients are evenly distributed.

4. Bind the Mixture with Eggs
   Crack the two eggs into the bowl and mix thoroughly until the eggs have completely incorporated into the mixture. The eggs will serve as the binding agent, helping the meatballs hold their shape when fried.

5. Shape the Meatballs
   Once the mixture is ready, it’s time to shape the meatballs. Using your hands, take small portions of the mixture and roll them into neat, round balls, about the size of a walnut. This will yield approximately 20 meatballs. Be sure to pack the mixture tightly as you roll each one to ensure they hold together during cooking.

6. Coat the Meatballs
   In a shallow plate, spread out the remaining 40g of breadcrumbs. Roll each meatball in the breadcrumbs, coating it evenly. This will give the meatballs a crispy, golden crust when fried.

7. Fry the Meatballs
   Heat peanut oil in a frying pan over medium heat. You’ll need enough oil to coat the bottom of the pan. Once the oil is hot (test by dropping a small breadcrumb into the pan—it should sizzle), carefully place the meatballs into the pan. Fry the meatballs in batches to avoid overcrowding the pan. Turn them gently with tongs or a slotted spoon to ensure all sides are evenly browned and crispy.

8. Drain the Meatballs
   Once the meatballs are golden brown and crispy on all sides (about 3-4 minutes per side), transfer them to a plate lined with paper towels to drain any excess oil. This will keep them light and not greasy.

9. Serve and Enjoy
   Serve your Tuna and Ricotta Meatballs hot, straight from the pan, and enjoy them as a flavorful appetizer or a hearty main dish. They pair wonderfully with a simple tomato sauce, a fresh salad, or even as a filling for a sandwich.

These Tuna and Ricotta Meatballs are perfect for any occasion—whether it’s a cozy weeknight dinner or a gathering with friends and family. Their delicious blend of flavors and textures is sure to satisfy your taste buds!

Nutritional Information (per serving, 1 meatball)

Enjoy these light yet satisfying meatballs, packed with protein and full of flavor! Perfect for a balanced meal or a fun, snackable treat.