Baked Tuna Meatballs
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!
Servings: 5 servings
- 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
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.
- 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.
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