We love meals that can transform into great lunches throughout the week. These Tuna "Meatballs" do just that. Make them for dinner then throw them into salads and grain bowls throughout the week for an easy protein-packed addition to your meals.
Tuna is a fantastic source of anti-inflammatory omega-3 fatty acids. Just make sure to look for brands that have low mercury levels, like Safe Catch.
If you are pregnant, we recommend aiming to consume 12 oz per week of low mercury fish, like Safe Catch tuna, wild-caught salmon and tilapia to ensure you are getting the Omega-3s needed for baby's brain development.
- 6 5-oz cans Safe Catch tuna
- 1 bunch parsley
- 1 brown onion
- 5 cloves garlic
- 2 eggs
- 1/2 cup whole wheat bread crumbs
- 1 small can tomato paste + 6 cans water
- 3 Tbsp olive oil
- salt & pepper
- Pecorino or Parmesan for garnishing
- Preheat oven to 350 F.
- Open 6 cans tuna into a large mixing bowl.
- In food processor, pulse together 2/3 of onion, 3 cloves garlic, eggs, ~1 cup parsley, salt and pepper (I used ~1 Tbsp salt and 1 tsp pepper).
- Once well combined, add contents of food processor, bread crumbs and 2 Tbsp olive oil to tuna fish in mixing bowl. Mix well.
- Form ~24 balls and place on baking sheet lined with parchment paper or greased.
- Bake for 45 minutes.
- While tuna fish balls are baking, prepare marinara sauce.
- Chop remaining 1/3 onion and 2 cloves garlic. Add with 1 Tbsp olive oil in pot on stovetop and sauté over medium-high heat ~5 minutes until onions are translucent.
- Add tomato paste + water, reduce heat and simmer for ~40 minutes, or until tuna fish balls are done baking and sauce has reduced and thickened.
- Add tuna fish balls to sauce. Top with shredded pecorino or Parmesan and extra parsley for garnish.