Tuna and Zucchini Meatballs

A great recipe by Antonia! Thank you!

Ingredients (serves 4)

For the meatballs:

–         Fish 4 ever tuna chunks in organic olive oil, 1 can

–         Water buffalo’s milk ricotta (alternatively, cow’s milk ricotta), 80gr

–         3 Medium zucchini

–         Breadcrumbs, 40gr

–         Grated Parmesan cheese, 30gr

–         1 Large egg

–         Salt and pepper to taste

 

For the breading:

–         1 Large egg

–         Rolled oats, 60gr

 

Vegetable or Sunflower Oil

 

Instructions:

 

1)      Clean and shred the zucchini using an extra coarse grater. Dry them up until brown in a pan; set aside and let them cool down.

2)      Drain the Fish 4 Ever Tuna and mix it with the ricotta, breadcrumbs, Parmesan, egg, salt and pepper. Add the zucchini and mix again.

3)      With wet hands, form the mixture into 12 to 15 meatballs, each smaller than a golf ball.

4)      Dip the meatballs in beaten egg, and then coat in rolled oats.

5)      In a large pan, heat the oil over medium heat until almost smoking. Add the tuna meatballs and, working in batches if necessary to avoid overcrowding the pan, cook until deep golden brown on all sides, about 10 minutes.

6)      Serve them warm with basmati rice and grilled vegetables (or mixed green salad) for a healthy and complete meal.

 

Bon Appétit!

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