Tuna Meatballs
These 6-ingredient Italian tuna meatballs are crispy on the outside, soft inside, and full of flavor — perfect for quick weeknight dinners!
If you're looking for a quick and cheap dinner idea, these Italian tuna meatballs are about to become your new go-to!
In Italy, we call them polpette di tonno, and they’re perfect for a last-minute meal or even as a fun finger food for aperitivo at home.
Made with simple pantry ingredients like canned tuna and potatoes, these tuna meatballs are super easy to make and loved by everyone — kids and adults alike!
Growing up in Sicily, meatballs (polpette) were often on the table — but to keep things interesting, my mum would sometimes swap the meat for fish. And we absolutely loved this version!
These tuna fish meatballs are a clever, cheap twist on the classic italian meatballs recipe, and honestly? They’re just as tasty.
Plus, they come together with just a few basic ingredients— no fancy stuff needed!
Ingredients
Here are my ingredient suggestions to make the best tuna meatballs:
- Tuna: I recommend canned tuna in olive oil for extra flavor, but tuna in brine works too. Just make sure to drain it well before mixing.
- Potatoes: Instead of eggs, I use steamed and mashed potatoes to help bind the meatball mixture — it gives a soft texture and keeps these meatballs egg-free.
- Parsley: I usually go with freshly chopped parsley, but feel free to swap in basil or mint for a different twist — they all work well!
- Lemon: Be sure to use an organic lemon, since you'll be using the zest. It adds a fresh, zesty kick to the mix.
- Capers: Choose salt-preserved capers if you can — they have a deeper flavor than the ones in brine. Just remember to rinse them well to remove salt in excess.
- Olive oil: I like to drizzle a bit of olive oil over the meatballs before baking. It helps them turn golden and crispy, and adds extra flavor too.
- Breadcrumbs: Use good-quality breadcrumbs from the bakery if you can, or make your own breadcrumbs.
How to make tuna meatballs
The best thing about this tuna meatballs recipe? It’s surprisingly easy and quick to make!
Here below is the step-by-step recipe overview with pictures.
Scroll until the end of the post for the full printable recipe.
- STEP 1. In a large bowl, mix together the tuna, potatoes, parsley, capers, lemon zest, until well combined.
- STEP 2. Use your hands to form even-sized meatballs, roll them into breadcrumbs, place on a baking tray, drizzle with oil and bake for 10 minutes.
You can serve these tuna fish meatballs plain with lemon wedges, and a fresh salad or roasted veggies on the side.
Or mix them with a simple Italian tomato sauce and serve them with crusty cread, or toss with pasta for a meat-free spaghetti with meatballs twist!
Storage tips
- In the fridge: Store cooked tuna meatballs in an airtight container in the fridge for up to 3 days. Let them cool completely before storing.
- In the freezer: You can freeze them either cooked or uncooked. I recommed placing them on a tray and freeze for 30 minutes, then transfer to a freezer-safe bag or container. They’ll keep well for up to 1 month.
- To reheat: If already cooked, reheat in the oven at 180°C (350°F) for about 10 minutes.
- To cook from frozen: If uncooked, bake them straight from the freezer at 200°C (400°F) for about 25 minutes.
How to serve them
- Keep it simple with a side of sautéed broccolini or spinach and a squeeze of lemon.
- Serve them with hearty veggies such as baked purple sweet potatoes, potato confit or quick roasted potatoes for a satisfying dinner.
- Toss them in Italian tomato sauce and serve over spaghetti for a fun meat-free twist on classic spaghetti with meatballs.
- Make it summery by pairing them with a burrata panzanella salad — juicy tomatoes, crusty bread, and creamy burrata are perfect with these savory bites.
- Serve as finger food for aperitivo, with your favorite dip or alongside small bites like olives, cheeses, and veggie sticks.
Did you try this recipe?
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Recipe
Tuna Meatballs
Ingredients
- 280 g canned tuna, approx 2x 5oz (140 g) cans, well drained
- 260 g potatoes, approx 3 medium potatoes
- handful of fresh parsley, finely chopped
- 1 teaspoon lemon zest
- 1 teaspoon salt-preserved capers, well rinsed, finely chopped
- sea salt and black pepper
- 4 tablespoon breadcrumbs
- 2 tablespoon extra virgin olive oil
Instructions
- Peel and chop the potatoes into chunks, then boil them in a large pot of slighty salted boiling water, for about 6-8 minutes. Once cooked, drain them, and mash them with a fork. Let them cool completely before using.
- Preheat oven to 180ºC/350ºF. Line a baking sheet with parchment paper.
- Place the canned tuna in a large bowl and flake it with a fork. Add the mashed potatoes, parsley, capers and lemon zest. Season with sea salt and black pepper to taste.
- Use your hands or an ice cream scoop to shape the mixture into even-sized meatballs. Roll each one in breadcrumbs, then place them on the prepared baking tray.
- Brush each meatball with olive oil and bake for about 10 minutes, until golden and cooked through.
- Remove the tuna meatballs from the oven and serve plain with lemon wedges or with tomato sauce on the side.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Just made these tuna meatballs for dinner, I pan fried them instead of baking them and they were delicious!