Tuna Meatballs

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 (instructions below)
  • 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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