Allrecipes is part of the Meredith Food Group. Nutrition: 594 Calories, 12g Fat, 92g Carbs, 35g Protein, – A Cast Iron Pan (or a regular frying pan if that’s what you have – these can be broiled, too! If you’re a protein and tuna junkie like I am, I’m sure you’ll be pleasantly surprised with how tasteful and simple my Italian tuna balls are! Arrange onto prepared baking sheet. Ingredients: Meatballs: 1 lb. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Pan fry the tuna balls for 5 minutes, consistently turning until golden browned. Add tuna, pinenuts and cinnamon. In a large nonstick skillet, heat the olive oil over medium heat. Should make a dozen balls. Change ), You are commenting using your Twitter account. They held up well (to both cooking in the oven and sitting in the marinara) and had a nice flavor. Delicious Italian style pork meatballs served in a creamy tomato sauce, pour them over pasta and you have an amazing dinner! ( Log Out /  Looking for More Meatball Recipes? Their flavor reminds me of olive Ascololane, the famous meat-stuffed olives of Ascoli Piceno (by the way, you can find a recipe for those in my book Big Night In). this link is to an external site that may or may not meet accessibility guidelines. These meatballs were intended for sub sandwiches with marinara, but after tasting them fresh out of the oven, I felt like I was doing an injustice to this fine specimen of meat by slopping marinara over it. This recipe is a keeper. No gift befits the food-obsessed people in your life like a cookbook. Polpette di Tonno | Tuna "Meatballs" These two-bite tuna “meatballs” are stuffed with olives, breaded and fried. Add the tuna balls and brown, turning once, for about 5-10 minutes. I added half of the cooked meatballs to a simmering pot of marina sauce and finished simmering them in the sauce for an hour. I followed the recipe to a T and I wasn't disappointed. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. I followed the recipe as is. I don’t believe that myth. 2 cloves garlic, minced. Ok, enough bragging about these little meatballs, here’s the recipe: Prep is about 15 minutes. Fellow members, please refrain from changing the recipe to suit yourself and rate it as if its the exact recipe that is posted. These are a little slice of protein heaven. Mix and mash with a fork until everything is … Put a pot of water on to boil for the pasta. 1. Your daily values may be higher or lower depending on your calorie needs. Heat olive oil in a skillet over medium heat. Create a free website or blog at Some recipes use equal portions of beef, veal, and pork, which is also nice, yet more expensive. ( Log Out /  BBQ Meatballs – Tender, delicious meatballs smothered in a delicious, sweet homemade BBQ sauce. I added more breadcrumbs than the recipe called for, left out the red pepper, and used beef broth instead of milk. You can substitute water or beef broth for the milk, if preferred. Chop the tuna into 1/2 inch pieces. They are perfectly seasoned! If you’re a protein and tuna junkie like I am, I’m sure you’ll be pleasantly surprised with how tasteful and simple my Italian tuna balls are! 2 medium-sized Yukon Gold potatoes, boiled or microwaved, peeled and mashed. The bread crumbs I used in this recipe were made from homemade garlic-butter croutons and I cut back on the salt just a bit. I was scared b/c the mixture was so soft (even after refrigeration), but I proceeded on, and I am so glad I didn't add extra breadcrumbs like I wanted to...these held their shape and were so moist, tender, flavorful and of the best I've made/eaten! Shape into small meatballs … Add a generous amount of oil to a heavy pot and fill about 2 1/2 to 3 inches from the bottom. Learning to Love Running, When I Despise Cardio. View lovefoodfitness’s profile on Twitter, View lovefoodandfitnessdotcom’s profile on Instagram. Homemade meatballs are a very easy to make, and since we skip the very messy step of pan-frying these before they hit the sauce, it becomes downright simple. Wow. My family RAVED over these...even my 10 month old twins couldn't get enough, lol. Rinse and chop the capers. Sometimes it is great to make your own homemade meatballs and pasta sauce. Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. These tasted really good and were super easy to make. 2 tablespoons chopped parsley. Combine the ingredients together using your hands. Tuna Meatballs with Tomato Sauce 2011 Jul/Aug These meatballs are delicious served on their own, tapas style, or on top of a big bowl of spaghetti. Cranberry Meatballs – The reason that these meatballs … Change ), You are commenting using your Google account. Serves 4, makes around a dozen (12) small meatballs. Maybe I’ll post my cheese-free pesto sauce recipe for you later this week! Add salt once it starts to boil and bring tothe boil again. Add butter and salt, mix. These meatballs were excellent! Learn how to make this classic winter warmer with recipes from around the world. Remove to a paper towel-lined plate. Add your meatballs to the … Thanks Chef John! No problems with it whatsoever. Most stores sell 90% lean, 10% fat, but I prefer the 80% lean, 20% fat ratio for this recipe. These meatballs were awesome! Nutrient information is not available for all ingredients. Thanks for sharing. ( Log Out /  Add comma separated list of ingredients to include in recipe. Place on a paper towel to pat off excess oil. 1 6.7 ounce jar Italian tuna fillets in olive oil. Percent Daily Values are based on a 2,000 calorie diet. Put the pan you fried the tuna in back on the heat with a little olive oil. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Information is not currently available for this nutrient. Chop the leaves of 2 bunches of thyme. Heat a large skillet over medium heat and pour a few rounds of olive oil. Mom’s Porcupine Meatballs – These super easy meatballs are made with beef and rice then simmered in a delicious tomato sauce. Boil the potatoes, whole and with the skin on, in plenty of water for about 30 minutes, then peel and mash with a potato masher. For the meatballs: In a mixing bowl, add the tuna, egg, bread crumbs, raisins, pine nuts, Parmigiano cheese, and 1/2 cup wine. If you make changes, any changes to the recipe, you're rating your own recipe..Doesn't make sense. Roll , by hand, into palm sized little balls. Take a tbsp of tuna mixture and roll into a ball shape with hands. Add 1/2 cup of breadcrumbs and mix. We decided to serve them up as a Tuna Meatball Sub – stuffed with shredded lettuce, a generous smear of tartar sauce, and finally topped with melted American cheese. Third, I wish they would have browned up a little better. Saute until tuna is browned on all sides, but not cooked all the way through to prevent overcooking. Heat a little of the tuna oil in a large non-stick frying pan, then fry the tuna balls for 5 mins, turning … Followed the recipe exactly otherwise and would not change a thing next time. Best Italian Meatballs Recipe - How To Make Italian Meatballs After baking my meatballs, I drained the fat off of them and added them to a homemade marinara and let them sit in the sauce for 20 minutes or so before I served them on pasta. Add comma separated list of ingredients to exclude from recipe. Grinding black pepper Breadcrumbs 2. They were a big hit and I even posted a picture! Mix with your hands and add salt/pepper to your tastes until completely combined together. I didn’t notice any toughness in the meatballs by doing it my way. November 19, 2017. I find it impossible to mix the beef and pork together without using your hands, same goes for mixing the meat with the remaining ingredients. Makes a wonderful dish with spaghetti, and pesto. To absorb … 1 large egg. Thanks Chef John! Heat a few tablespoons of olive oil in a pan. I just took these out of the oven and they were swimming in liquid!! I use an ice cream scoop to form the meatballs and pack them into balls with wet hands. Ok, enough bragging about these little meatballs, here’s the recipe: Prep is about 15 minutes. Cover a baking sheet with foil and spray lightly with cooking spray. I prefer to mix the bread crumbs with milk in a large bowl and allow it to rest for 20 minutes then mix in the eggs, parsley, parmesan cheese, the sautéed onions with garlic and all of the dry seasonings into this bowl. So my biggest praise for these meatballs is that after I made a double-batch, w/o changing the recipe, I froze them into weekly portions, but after thawing a handful of them in sauce last night, I couldn't have been more delighted that they held their meatball shape and didn't fall apart! I think that by doing so – everything mixes together more evenly. In a separate large bowl, I mix the beef and pork together then mix the contents of the previous bowl into the bowl of meat and place it into the fridge for an hour or so before forming the meatballs. They’re easy to meal prep, freeze extremely well, and can be gobbled up in a matter of minutes. Amount is based on available nutrient data. But, again, the best tasting meatballs I've ever made. I even kept them in the oven for a few more mintutes at 450 and that didn't help. – 1/2 Cup of Breadcrumbs (I don’t recommend panko, you want a finer consistency than a ‘breading’ bred crumb) I used my large cookie scoop and got 26 out of this recipe. I will be using this for years. I will def be using this recipe over and over~YUM! sustainably sourced fresh tuna olive oil to taste 1/2 c. pine nuts 1 t. cinnamon kosher salt I made Chef John's meatloaf a week or so ago and it was quite tasty which made me excited to try his meatball recipe. I’ve heard numerous times to not work ground beef too much otherwise the meat will turn tough. Nothing wrong with the recipe as written, just personal preference, a five star recipe for sure! I followed the recipe as is. Can be eaten solo, added to tomato sauce, or frozen for later. Preheat an oven to 425 degrees F (220 degrees C). Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Soak bread crumbs in milk in a small bowl for 20 minutes. Prepare two sauces: In a bowl, whisk 1 whole egg and 1 yolk, 1/4 cup … meatball, but I think this recipe has replaced AR's 'Meatball Nirvana' in our house from now on. The cooked meatballs are firm but flaky, with a crispy outside, and they are full of flavor! Mix beef and pork together in a large bowl. The family really thought these were quite good. ( Log Out /  Change ), You are commenting using your Facebook account. Here I use a standard half-beef/half-pork mixture. Also, next time I will try baking them with a rack in the pan as they really did make a lot of grease and I think they would taste better without sitting in it. I also used seasoned breadcrumbs instead of plain and dried parsley in place of the fresh. No problems with it whatsoever. Cover with wet and wrung out parchment paper and a sheet of aluminum foil and bake at 400°F for 25-30 minutes. Brown the meatballs for about 2 … 82 calories; protein 6.2g; carbohydrates 1.7g; fat 5.5g; cholesterol 32.3mg; sodium 192.1mg. Thanks Chef John! Next time, I'd double the italian seasoning but that's really just personal to our family. Mix beef and pork together in a large bowl. Fill in your details below or click an icon to log in: You are commenting using your account. Heat a little oil of your choosing in a pan (I prefer cast iron) over medium to high heat. They weren't browned or even close - the flavor of the meat is good but the consistency of the cooked meatballs is wrong - won't make again! Put the tuna in a medium bowl and mix. These meatballs were excellent! Once done rolling and coating tuna balls, bake for 14 minutes until lightly browned, turning over halfway … Enter your email address to follow this blog and receive notifications of new posts by email. The remaining meatballs were put in a freezer bag and frozen for later use. 2 anchovy fillets in olive oil, minced. Where the love of food & fitness come together. Cook and stir onions in hot oil until translucent, about 20 minutes. Info. Excellent meatballs! You saved Chef John's Italian Meatballs to your. It is easier than you think and you can use pork, beef or even chicken mince. :). Once cooked, you can add the meatballs to your favorite prepared tomato sauce for 1 to 2 hours. Season lightly with salt & pepper to taste. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Always a family favorite! 1 can Italian cherry tomatoes (14 ounces) OR 1 ½ cups semi-dried tomatoes (lightly drained and chopped) OR 2 cups halved fresh cherry tomatoes ½ cup dry vermouth or white wine 2 jars or cans Italian tuna in oil (6-8 ounces each), drained and flaked OR 2 cups pulled/shredded cooked chicken 12 ounces to 1 pound spaghetti, chitarra or bucatini Drain the tinned tuna, and place in a mixing bowl with the olive oil, lime zest, breadcrumbs, almonds, egg and pepper. Put the tuna, mint, pistachios and the chopped onion in a food … Change ). So I don't know what of CJ's method, or ingredients, resulted in a firm (oh yes, and scrumptious!) 1 tablespoon capers in salt, well rinsed and drained, minced. Italian tuna packed in olive oil is a must for this pasta dish: the flavorful oil is drained from the tuna and used for cooking the sauce. Roll tuna ball in the breaded coating mixture to cover and place on an oiled baking sheet. To make uniform meat balls, I used my small cookie scoop. Mix the mashed potatoes with the crumbled tuna, chopped capers, and thyme, seasoning with salt and pepper. These beat 'Meatball Nirvana' And they held up too!" Thanks for the great recipe. These are FANTASTIC meatballs! ), – 2 Cans of Premium Whole Albacore Tuna (drained), – 1 Small Handful of Parsley (or 1 TSP dried Parsley), – 1 Small Handful (or if you just measure out, I’d say a little under 1/4 Cup) of Pine Nuts, chopped. G. Franco Romagnoli Source: EatingWell Magazine, January/February 1994