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Tuna Meatballs with Tzatziki

These meatballs are the perfect Lenten dinner, but they’re delicious year-round. Serve with lemon, herbs & naan for a delicious meat-free meal.

Total Time

40 minutes

Servings

2 servings

Ingredients

For the Tuna Meatballs

  • 1 tbsp. Olive Oil
  • 1/2 Onion, diced
  • 2 Garlic Cloves, minced
  • 3 5-oz cans of Chicken of the Sea Tuna in Water, drained
  • 2 tbsp. Duke’s Mayonnaise
  • 1/2 cup Seasoned Panko Breadcrumbs
  • 1/4 cup Grated Parmesan
  • 2 tbsp. Chopped Fresh Parsley
  • 1 tbsp. Dried Oregano
  • 1 tbsp. Lemon Juice
  • 2 Eggs
  • Salt + Pepper, to taste

For Serving

  • Tzatziki
  • Lemon Slices
  • Toasted Naan, optional

Instructions

  1. Heat the oil in a large skillet over medium heat. Sauté the onion until softened, about 3 minutes. Then add garlic and continue to sauté until fragrant, about 1 more minute. Set aside to cool.
  2. Preheat oven to 400F.
  3. Open and drain the cans of tuna and then transfer the tuna to a large mixing bowl. Next, add the mayonnaise, breadcrumbs, parmesan, parsley, oregano, reserved sautéed onions, lemon juice, and eggs. Mix until well combined.
  4. Form the mixture into approximately 15 meatballs and place them on a lined baking sheet.
  5. Bake at 400F for 20 - 25 minutes, or until golden.
  6. Enjoy immediately over a swirl of tzatziki, serve with fresh lemon slices and an optional slice of toasted naan.

In this Recipe:

Chunk Light Tuna in Water

Tuna Meatballs with Tzatziki

These meatballs are the perfect Lenten meal – but you can serve them as an appetizer or main course year-round. They come together quickly with the help of a couple pantry staples – mayo and tuna. Serve with tzatziki, fresh lemon, herbs and naan for a delicious meat-free meal.

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