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Tuna Meatballs in Tomato Sauce

Tuna Meatballs in Tomato Sauce: A Quick Family Favorite

Quick and easy Tuna Meatballs in Tomato Sauce, a nutritious and kid-friendly dish packed with flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Italian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 2 cans Canned Tuna Opt for tuna in olive oil for added richness.
  • 1 cup Breadcrumbs Try gluten-free breadcrumbs for a gluten-free option.
  • 1 Egg Binds everything together while keeping the meatballs moist.
  • 1 teaspoon Salt Enhances the overall flavor; adjust according to dietary needs.
  • 1 teaspoon Coarsely Ground Black Pepper Adds depth; freshly cracked is preferred.
  • 1 teaspoon Dried Oregano Imparts a lovely herbaceous note.
  • 1 teaspoon Garlic Powder Gives a hint of garlic flavor.
  • 1 cup Grated Mozzarella Adds a creamy, gooey texture.
  • 2 tablespoons Avocado Oil For searing meatballs to achieve a crispy exterior.
For the Sauce
  • 2 cloves Garlic Cloves Minced for the best taste.
  • 2 tablespoons Tomato Paste Builds the foundation of the sauce.
  • 1 cup Fresh Cherry Tomatoes They should pop when cooked.
  • 2 tablespoons Fresh Parsley For garnish and color.
  • 1.5 cups Pasta Water Helps adjust sauce consistency.
For the Pasta
  • 12 ounces Penne The ideal base for meatballs and sauce.

Equipment

  • large bowl
  • Large Pot
  • skillet
  • measuring cup

Method
 

Step‑by‑Step Instructions
  1. In a large bowl, combine drained canned tuna, breadcrumbs, egg, salt, black pepper, dried oregano, garlic powder, and grated mozzarella. Mix until evenly combined, then form walnut-sized meatballs.
  2. Bring a large pot of salted water to a boil and add penne pasta. Cook until al dente, around 10-12 minutes. Reserve 1.5 cups of pasta water before draining.
  3. Heat avocado oil in a skillet over medium heat. Add meatballs in a single layer, cooking for 4-5 minutes until browned. Remove from skillet.
  4. In the same skillet, add minced garlic and sauté for 30 seconds. Add salt, black pepper, oregano, and chili flakes, stirring for another minute. Incorporate tomato paste and cook for 2 minutes.
  5. Stir in fresh cherry tomatoes, cooking for 3 minutes until they burst. Add ½ cup of reserved pasta water, simmer for 3-4 minutes.
  6. Return meatballs to the skillet with cooked penne and chopped parsley. Toss gently to combine and adjust sauce consistency with reserved pasta water as needed.
  7. Serve warm, garnished with fresh parsley. Enjoy with garlic bread or fresh salad.

Nutrition

Serving: 1meatballCalories: 200kcalCarbohydrates: 30gProtein: 15gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 2IUVitamin C: 10mgCalcium: 10mgIron: 8mg

Notes

These tuna meatballs can easily be frozen for later use. Make a double batch for meal prep!

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