Tuna and Ricotta Balls

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I’ve spent most of my weekend in the kitchen cooking. Nothing that I haven’t already shared with you, it was just simple stuff, mainly pasta sauces that I have cooked, divided into single portion, labeled and put in the freezer. It’s just food I’ve made for my boyfriend so he will have something ready to eat while I’ll be in Italy.

…I’m an apprehensive girlfriend….I realize that…

this is just one of the many problems I’ve got…I’m working on it…

Besides stuffing the freezer with food for my boyfriend, I’ve also made myself a nice and tasty lunch on Sunday!

Meatballs with tuna and ricotta cheese…tasty, addictive, divine!

Ingredients (for 3 servings):

  • 125 g ricotta cheese
  • 150 g tuna
  • 1 egg
  • 3 tbsp breadcrumb
  • 2 tbsp grated Parmesan cheese
  • 1 tsp salt
  • 2 tbsp chopped parsley
  • oil to fry
  • more breadcrumb to coat

Grab one can of tuna, in spring water or in oil…both are fine

put the tuna in a bowl and use a fork to crumble it

Add the ricotta cheese

2 tbsp Parmesan cheese and 3 tbsp breadcrumb

crack in one egg

some chopped fresh parsley

then salt

and mix all the ingredients together until all well combined

With your hands form small flat balls of the size of a chestnut

coat each ball in breadcrumb

and fry in hot oil for about 2-3 minutes

on each side

NOTE: healthy option! Cook them into the oven for about 20 mins at 180 C.

Remove and serve with some fresh salad

I loved this tuna and ricotta balls, they are soft inside but crispy outside. While I was eating them I realized they would have been perfect served with a ranch sauce.

Try this!

One serving (fried) provides:

  • Calories: 360
  • Fat: 18 g
  • Carbohydrates: 7.4
  • Protein: 22 g

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.

  • http://nycshare.blogspot.com City Share

    I have made fish cakes before, but never with ricotta. I can see how that would be a great addition. It must keep them moist and fluffy. Have a great trip.

  • Tom H

    That looks delizioso! I was thinking of adding maybe some chopped green onion and celery too. Will give it a try this weekend.

    • http://expatcucina.com Daniela

      Let me know how it comes out