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High Protein Canned Tuna Meatballs Recipe
Ben Carraoli

High Protein Canned Tuna Meatballs Recipe

I recently tried making these high protein canned tuna meatballs when I wanted something quick but still nutritious. I honestly didn’t expect canned tuna to turn into such soft and flavorful meatballs.
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Total Time 35 minutes
Servings: 4
Calories: 700
Ingredients Method Notes

Ingredients
  

  • 2 cans tuna in olive oil about 4 oz / 112 g each
  • 1/4 cup plain bread crumbs
  • 2 eggs
  • 1 shallot finely minced
  • 1 garlic clove grated
  • 2 tablespoons fresh parsley chopped
  • Sea salt and black pepper
  • 1/2 cup low-fat Greek yogurt
  • 1 garlic clove grated
  • 1 teaspoon smoked paprika
  • 1 teaspoon lemon juice
  • 1 tablespoon extra virgin olive oil
  • Sea salt and black pepper
  • Fresh parsley chopped

Method
 

  1. Start by draining the canned tuna using a sieve so excess oil or liquid is removed. Transfer the tuna to a large bowl and gently break it apart with a fork until it becomes flaky.
  2. Add breadcrumbs, eggs, minced shallot, grated garlic, chopped parsley, salt, and black pepper. Mix everything together until it forms a thick paste-like mixture that can hold its shape.
  3. Take a spoonful of the tuna mixture and squeeze it gently between your hands. Shape it into small balls about the size of a golf ball.
  4. If the mixture feels too wet and difficult to shape, add a little extra breadcrumb. Try to keep all the meatballs roughly the same size so they cook evenly.
  5. Heat a frying pan over medium heat and add olive oil. Once the oil is hot, place the tuna meatballs in a single layer in the pan.
  6. Cook them for about 7–8 minutes, turning occasionally until all sides are golden brown and slightly crispy. Remove them from the pan and set aside once fully cooked.
  7. In a small bowl, combine Greek yogurt, grated garlic, smoked paprika, lemon juice, and olive oil. Whisk everything together until the sauce becomes smooth and creamy.
  8. Season the sauce with salt and black pepper according to your taste. This sauce adds a tangy and slightly smoky flavor that pairs perfectly with the tuna meatballs.
  9. Arrange the warm tuna meatballs on a serving plate and drizzle the yogurt sauce over them. Sprinkle freshly chopped parsley on top for extra freshness and color.
  10. These meatballs are best served warm and can be enjoyed as a main dish, appetizer, or protein snack.

Notes

  • I always drain the tuna well but leave a little oil for moisture; completely dry tuna can make the meatballs crumbly.
  • I like to keep the meatballs small because they cook faster and get crispier on the outside.
  • I gently mix the ingredients instead of overworking them, which keeps the texture soft.
  • I sometimes chill the mixture for 10 minutes before shaping; this makes forming the meatballs easier.
  • I prefer fresh herbs over dried ones because they add brighter flavor and color.