Baked Tuna Meatballs

Baked tuna meatballs are a healthy seafood spin on your average meatballs. They’re easy to make with a few cans of tuna fish and perfect for a low-carb snack or topped on zucchini noodles for a full meal.

Think of tuna meatballs as tuna patties in ball form. These savory bites are a blend of canned tuna fish, fresh vegetables, and savory herbs. They’re light in flavor (so perfect for picky eaters), but just as juicy, tender and filling as your typical meatball.

Better yet, did I mention they’re super easy to make? All you need to do is mix a few ingredients, roll them into balls, and bake in the oven until lightly golden. And since they’re bite-sized, they make for the perfect healthy snack or delicious addition to a salad or bed of greens.

Tuna Meatballs Recipe Video

Want to see how I make this recipe? Watch the video below!

Who Needs Beef When You Have Tuna?

There’s no doubt tuna gives beef a run for its money when it comes to meatballs. And with the addition of garlic, herbs, and spinach, the flavors in these are pretty irresistible. To break it down, you’ll need…

• Olive Oil – Just a little to sauté some of the vegetables.
• Garlic – A couple of minced garlic cloves for savory goodness.
• Onion – We’ll sauté the onion so it’s mellow and not pungent.
• Spinach – A few cups of sneaky spinach boost this recipe
• Tuna – You can use canned tuna or fresh, cooked and cooled.
• Almond Flour – Just a little helps to bind these meatballs together.
• Eggs – Our liquid binder that works with the almond flour and other ingredients.
• Mayonnaise – Just a tablespoon keeps these meatballs incredibly moist.
• Lemon Juice – A splash of fresh lemon juice always pairs well with tuna.
• Fresh Parsley & Dill – You can use a variety of chopped herbs, but these are my favorite.
• Salt and Pepper – Because everything is better properly seasoned.

How To Bake Tuna Meatballs

Baking these meatballs keeps them healthy and low in oil. But before we start baking, we’ll need to quickly sauté the vegetables. Here’s the process:

1. Sauté. Heat the oil in a pan over medium heat and give the diced onion and minced garlic a quick saute. Then add the chopped spinach and stir for 1-2 minutes, or until it’s slightly wilted.
2. Let the spinach cool. Transfer the onion spinach mixture to a bowl to let it cool (this is important!). You can also pop it in the fridge for a bit.
3. Prep. Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
4. Add ingredients. Drain your canned tuna and place it in a large bowl in with the cooled vegetables, almond flour, eggs, mayonnaise, lemon juice, herbs, salt and pepper. 
5. Get mixing. Dig in with your hands and mix everything together while breaking up large chunks of tuna. Remember: the finer the mixture, the easier it will stick together.
6. Make the balls. Use a medium-sized cookie scoop to scoop the mixture and mold it into a ball. Then, place the balls in an even layer on the baking sheet.
7. Bake. For about 20-25 minutes. Until they’re a beautiful golden brown.
8. Serve. You can eat these right away or let them cool before storing away.

A Few Tips

Here’s a few tips to get the perfect meatballs.

• If your balls are too soft. Depending on the brand of canned tuna you use, your tuna may be more moist (even after draining). If so, just add a couple tablespoons of almond flour or coconut flour (which is highly absorbent). Or reduce the lemon juice by 1/2 tablespoon in the future.
• Want to cook on the stovetop? No problem. Place the first batch of meatballs in the pan with a little oil. Cook the meatballs for 2-3 minutes on one side, then rotate them, so that all sides are browned. This should take about 15 minutes. Then when the first batch is done, remove to a plate and start the next batch.

The Perfect Meal Prep Recipe

For those who love to meal prep on a Sunday night, you’re in luck. These tuna meatballs are great for storing in the fridge for 3-4 days and in the freezer for up to 3 months.

When you’re ready to eat, simply microwave them for a minute or so!

Fun Ways To Serve Tuna Meatballs

While these are the perfect bite sized snack or lunch idea, don’t stop there. Serve them as an appetizer or dress them up for a fancy dinner. Here’s a few fun ideas to get you started.

• Appetizer: Serve these balls on a plate with a spread of homemade tzatziki, vegan tzatziki or marinara sauce.
• Snack: Microwave a few for a quick high protein snack that will tide you over between meals.
• Lunch: Make a salad and place a few on a bed of fresh greens or zucchini noodles.
• Dinner: Serve these alongside roasted vegetables such as broccoli or sautéed greens like swiss chard and cabbage.

More Savory Bites

Need savory appetizers or quick snacks for the week? Here’s a few favorites that will work for just about anything.

• Falafel
• Classic Deviled Eggs
• Baked Zucchini Fries
• Baked Yucca Fries
• Soy Garlic Ginger Chicken Wings
• Pork And Fennel Meatballs
• Goat Cheese Zucchini Fritters

5 from 10 votes

Baked Tuna Meatballs

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

Servings: 5 servings

Author: Lisa Bryan

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Baked tuna meatballs are a healthy, seafood spin on meatballs! They're paleo, low-carb and keto-friendly as well. Watch the video above to see how I make them!

Ingredients

US Customary - Metric

• 1 tablespoon olive oil
• 1/2 medium onion, finely diced
• 2 cups baby spinach, chopped
• 2 cloves garlic, minced
• 3 5-ounce cans tuna, or one pound cooked tuna
• 1/4 cup almond flour
• 2 beaten eggs
• 1 tablespoon mayonnaise
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley
• 2 tablespoon chopped fresh dill, chopped
• salt and pepper, to taste

Instructions

• Heat the oil in a pan on medium heat. Add the diced onion and minced garlic and saute for a minute. Then add the chopped baby spinach and saute for another 1-2 minutes or until the spinach is wilted.
• Transfer the onion spinach mixture to a bowl and let it cool. You can place the bowl in the fridge to speed this up.
• Preheat your oven to 400 degrees fahrenheit.
• Drain the cans of tuna and add the tuna to a mixing bowl along with the cooled vegetables, almond flour, eggs, mayonnaise, lemon juice, parsley, dill, salt and pepper.
• Use your hands to dig in and mix everything together, breaking up any large chunks of tuna. The finer the mixture, the easier it will stick together.
• Use a medium cookie scoop to scoop out evenly sized amounts of mixture. Use your fingers to mold this into a ball, then place it on a parchment lined baking tray.
• Bake the tuna meatballs for 20-25 minutes, or until lightly golden.

Lisa's Tips

• The recipe makes 20 tuna meatballs.
• For picky eaters when it comes to seafood, this recipe is more mild in flavor than my salmon patties, so give it a try!
• If your meatballs are too soft you can add a little more almond flour or coconut flour (which is highly absorbent).
• This is the cookie scoop I use and love.

Nutrition

Serving: 4meatballs, Calories: 243kcal, Carbohydrates: 4g, Protein: 28g, Fat: 12g, Saturated Fat: 2g, Cholesterol: 110mg, Sodium: 443mg, Potassium: 361mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1388IU, Vitamin C: 8mg, Calcium: 55mg, Iron: 2mg

Course: Appetizer, Main Course

Cuisine: American

Keyword: baked tuna meatballs, seafood meatballs, tuna meatballs

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