top of page

Baked Tuna Fish Meatballs

Looking for a quick healthy dinner, try these meatballs, you can also substitute tuna fish for canned salmon if you prefer. Loaded with protein and nutrition, this dinner will become a favorite entrée!

Can also be cooked in an air fryer for an even quicker crispier meatball.

Baked Tuna fish Meatballs


1 tablespoon olive oil

1/2  diced onion

4 cups  spinach, chopped

2 cloves garlic, minced

3  5-ounce cans of tuna fish

1/4 cup panko bread crumbs *(can be omitted or substituted with almond or coconut flour to make gluten free)

1/2 c parmesan cheese, grated

2  eggs

2 Tbsp. tartar sauce

1 tablespoon lemon juice

1 Tbsp. fresh parsley chopped

1 Tbsp. fresh dill chopped

salt and pepper to taste


Preheat your oven or air fryer to 400F

Heat the oil in a pan on medium heat. Add the onion and  garlic and sauté for a minute. Then add the chopped baby spinach and sauté for another 1-2 minutes or until the spinach is dark green


Transfer the onion spinach mixture to a bowl and let it cool. You can place the bowl in the fridge to speed this up.

Drain the cans of tuna and add the tuna to a mixing bowl along with the cooled vegetables, panko crumbs, eggs, tartar sauce, lemon juice, parsley, dill, salt and pepper.

Mix everything together, knead with hands if needed until well mixed.

Spoon out even sized portions, use your hands to roll and mold into a ball shape. (approximately a 2-3" ball) Place balls on a parchment paper lined cookie sheet.

Bake the tuna meatballs for 20-25 minutes, or until lightly golden. Approx. 10-15 minutes if using air fryer. (For a crispier meatball change to high broil for the last 2-4 minutes of cooking and move to top rack. watch closely so they don't burn!

Serve as a main dish with a low carb side, or use as a meatball for a seafood alfredo. Using Banza brand chickpea noodles still makes this dish fairly low carbohydrate

3 views0 comments


bottom of page