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Tuna meatballs

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Adjust Servings:
1 tablespoon Olive Oil
½ finely chopped Onion
60 grams, chopped Spinach
2 cloves, minced Garlic
420 g Canned tuna
25 g All-purpose flour
2, beaten Eggs
1 tablespoon Mayonnaise
1 tablespoon Lemon juice
2 tablespoons of freshly chopped Parsley
2 tablespoons of freshly chopped Dill
to taste Salt
to taste Pepper

Nutritional information

150 kcal
3 g
30 g
1 g

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Tuna meatballs

  • 40 minutes
  • Serves 7
  • Easy



  1. Heat oil in a pan over medium heat. Add chopped onion and garlic, and sauté for 5 minutes. Add baby spinach and sauté for another 1 to 2 minutes until the spinach wilts.
  2. Preheat the oven. Transfer the sautéed spinach and onion to a bowl to cool. Preheat the oven to 200 degrees Celsius.
  3. Combine the ingredients. Drain the tuna and add it to the bowl of cooled vegetables. Add flour, eggs, mayonnaise, lemon juice, parsley, dill, salt, and pepper. Mix the ingredients with your hands, making sure there are no large chunks of tuna left. The finer the mixture, without large pieces, the more compact it will be.
  4. Shape the balls. Using an ice cream scoop (or spoon), shape the mixture into evenly sized balls and place them on a baking sheet lined with parchment paper.
  5. Bake. Bake the balls for 20 to 25 minutes until they are golden brown.

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