Tuna and Ricotta Meatballs

Tuna and ricotta meatballs are a tasty dish that combines the bold flavor of tuna with the sweetness and creaminess of ricotta. Here’s the recipe for you:

Ingredients

• 250 g drained canned tuna
• 250 g ricotta
• 1 egg
• 50 g breadcrumbs
• 20 g grated Parmesan
• Fresh chopped parsley to taste
• Salt to taste
• Pepper to taste
• Extra virgin olive oil for frying

Preparation

1. In a bowl, mix the drained tuna with the ricotta until you obtain a homogeneous mixture.
2. Add the egg, breadcrumbs, and grated Parmesan. Mix all the ingredients well.
3. Season with chopped parsley, salt, and pepper to taste. Mix until the mixture is well seasoned.
4. Shape the meatballs with your hands, in the size you prefer, but trying to keep them the same size for even cooking.
5. Heat the oil in a pan and, once hot, fry the meatballs until they are golden and crispy on all sides.
6. Once ready, place them on paper towels to remove excess oil.

Tuna and ricotta meatballs are excellent both hot and cold and can be served with a light yogurt sauce or, for an Italian touch, with a drizzle of pesto or marinara.

Trivia

Tuna is an ingredient widely used in Italian cuisine, especially in summer salads and cold dishes, but it is also the star of many main courses. Tuna and ricotta meatballs are a creative variation often prepared in Italy for a light meal or as an appetizer on special occasions.