I love pasta and meatballs, but I’ve also been trying to eat less meat, so I decided to try making this Italian classic with Tuna Meatballs. It turned out to be all the deliciousness without any of the guilt of eating too much meat.
I decided to add a little zing to my marinara to compliment the Tuna Meatballs, but if you prefer a less spicy sauce or want to use your favorite jarred variety of spaghetti sauce feel free to make the changes.
This is your dinner and it should be made the way you want it!
What Ingredients do I need to make Tuna Meatballs?
Let’s start by gathering the ingredients we need to make my Tuna Meatballs. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
How do I make Tuna Meatballs?
The process of making these delicious Tuna Meatballs couldn’t be easier!
In the bowl of your food processor add the tuna, garlic, basil, breadcrumbs, egg and seasonings. Pulse the mixture until fully mixed and the tuna is shredded.
Once fully combined, roll the mixture into 8 meatball shaped tuna balls
Heat 1 tablespoon of oil in a frying pan and sear the tuna balls for 3-4 minutes. When you have some color on the tuna meatballs transfer them onto a plate and refrigerate them until needed.
*Get some color on two sides of the tuna meatballs, don’t try and sear the entire ball or it will break up.
*You can make the tuna meatballs ahead of time, refrigerated. When you’re ready add them to the sauce during the last part of the simmering stage.
Can I freeze the tuna meatballs?
Yes, you can. Let them freeze solid on a tray then place the frozen tuna meatballs into a ziplock bag or container until needed. Use within 6 weeks of freezing.
How Do I make Spicy Marinara Sauce?
- In the same pan you seared the tuna meatballs, add the olive and saute the onions and garlic for 1-2 minutes on medium heat until fragrant.
- Add the crushed tomatoes and spices to the pan.
- Bring the marinara to a light boil and reduce the heat to a simmer. Simmer for 20 minutes.*If the sauce is thick, add a little water to the pan.
- After simmering the sauce for 20 minutes, taste and re-season the sauce if needed.
- Carefully place the tuna meatballs into the sauce, spooning some of the sauce over top of the meatballs and continue simmering while the pasta is cooking.
Do I have to make a spicy marinara?
No, you don’t. You can make a regular marinara .
Wouldn’t you love to sit down to a bowl of my linguine with tuna meatballs? It’s a pasta dish you don’t have to feel guilty about.
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Tuna Meatballs & Linguine with a Spicy Marinara Sauce
Ingredients
Tuna Meatballs
- 2 4 oz Blue Harbor Albacore Tuna (4.6 oz undrained) well drained
- 1 large egg
- 1 teaspoon lemon juice
- 1 clove garlic
- ¼ cup onion chopped
- 1 tablespoon Italian parsley
- 1 tablespoon basil
- 1 teaspoon dried oregano
- 1 tablespoon grated Romano cheese
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ cup bread crumbs
Spicy Marinara Sauce
- 28 oz crushed tomatoes
- ¼ cup onion finely chopped
- 2 clove garlic finely minced
- ½ teaspoon crushed red pepper more or less depending upon how spicy you want the sauce
- ¼ teaspoon black pepper
- ½ teaspoon sea salt to taste
- 2 tablespoon olive oil
- 1 lb spaghetti cooked per instructions on box
Instructions
Tuna Meatballs
- In the bowl of your food processor add the tuna, garlic, basil, breadcrumbs, egg and some seasoning.
- Pulse the mixture until fully mixed and the tuna is shredded.
- Once fully combined, roll the mixture into 8 meatballs shaped tuna balls
- Heat 1 tablespoon of oil in a frying pan and sear the tuna balls for 3-4 minutes. When you have some color on the tuna meatballs transfer them onto a plate and refrigerate them until needed.
Spicy Marinara Sauce
- In the same pan, add the olive and saute the onions and garlic for 1-2 minutes on medium heat until fragrant.
- Add the crushed tomatoes and spices to the pan.
- Bring the marinara to a light boil and reduce the heat to a simmer. Simmer for 20 minutes.*If the sauce is thick, add a little water to the pan.
- After simmering the sauce for 20 minutes, taste and re-season the sauce if needed.
- Carefully place the tuna meatballs into the sauce, spooning some of the sauce over top of the meatballs.*Be careful not to stir the meatballs around, so they don't break up
- When you put the sauce on simmer, start your pasta water. *Allow the sauce to continue simmering on low with the tuna meatballs in the sauce while the pasta cooks.
- Begin cooking the pasta when you add the meatballs to the sauce.
- Add a little of the sauce into the pasta and divide between four bowls. Place two tuna meatballs on each portion of pasta with additional sauce.
- Serve with grated cheese and enjoy!
Shelby says
I was hesitant because of the tuna, but I tried it anyway because I thought it would be a good way to get some fish in the diet. They turned out fabulous and we will be enjoying these on a regular basis!
Lori | The Kitchen Whisperer says
Oh these were awesome and so delicious! I love tuna and hadn’t thought about using it in this way.
Natalie says
That was delicious. My kids licked the plates. This recipe is definitely a keeper. Super easy and tasty dinner idea. Thanks!
Marisa Franca says
This is such a fantastic idea. These meatballs were much easier to put together than tuna patties. And instead of pan frying I baked them. I didn’t have to mess with them or touch them. I’ll be making these meatballs frequently and adding them to our arrabbiata sauce. We’re cutting down on meat also.