We’re in the kitchen again with our Italian friend, Tommaso Sacco, and this time we’re making a drool-worthy bach of tuna meatballs. These are perfect to eat on their own with a dip, or to add into your pasta dish. They’re a great change from the traditional beef meatball. Here’s how you make them:

– 3 cans of Italian tuna, packed in oil
– 1/2 loaf of white bread
– Whole milk
– 1 egg
– 2 tbsp fresh grated parmigiano cheese
– 3-4 cups of olive oil, for frying

1. Strain the cans of tuna and add to a bowl
2. In a separate bowl, tear apart the white bread & add
3. Add whole milk to the bread, just enough to completely soak and saturate the bread (mash with your hands)
4. Squeeze moisture from bread then add to tuna & mix together
5. Add egg, parmigiano cheese, S + P
6. Mix thoroughly
7. Roll into balls
8. Heat 3-4 cups of olive oil on high heat and once very hot, add balls to oil
9. Allow to brown and flip, about 3-4 minutes per side
10. Remove & let cool on a paper towel lined plate

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