Polpette di Tonno: A Step-by-Step Recipe Guide

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Polpette di Tonno

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Course Appetizer

Cuisine Italian

Equipment

• Equipment Needed
• Mixing bowl
• Fork or whisk
• Baking sheet or frying pan
• Measuring cups and spoons
• Parchment paper (if baking)
• Frying spatula (if frying)

Ingredients

  

• Ingredients
• Main Ingredients:
• 2 cans about 5 oz each of tuna in olive oil, drained
• 1 cup fresh breadcrumbs
• 2 tablespoons chopped fresh parsley or 1 tablespoon dried
• 1 clove garlic minced
• 1 large egg
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Zest of 1 lemon optional
• For Cooking:
• Olive oil for frying or drizzling if baking

Instructions

 

• Method
• Step 1: Prepare the Ingredients
• Drain the Tuna: Open the tuna cans and drain the oil. Use a fork to flake the tuna into a large mixing bowl.
• Measure and Chop: Gather your breadcrumbs, parsley, garlic, and Parmesan cheese, and have them ready.
• Step 2: Mix the Ingredients
• Combine: In the bowl with the tuna, add the breadcrumbs, parsley, garlic, egg, Parmesan, lemon zest (if using), and a generous pinch of salt and pepper.
• Mix Well: Using a fork, combine all the ingredients thoroughly until you have a cohesive mixture. If it feels too dry, you can add a little more olive oil or a splash of water.
• Step 3: Shape the Meatballs
• Form the Polpette: With your hands, take small amounts of the mixture (about the size of a golf ball) and shape them into balls. Place them on a plate or baking sheet as you go.
• Step 4: Cooking Options
• Baking Method:
• Preheat the Oven: Preheat your oven to 400°F (200°C).
• Prepare Baking Sheet: Line a baking sheet with parchment paper.
• Bake the Polpette: Place the meatballs on the baking sheet and lightly drizzle with olive oil. Bake for 15-20 minutes, or until golden brown.
• Frying Method:
• Heat the Oil: In a frying pan, heat about 1/4 inch of olive oil over medium heat.
• Fry the Polpette: Carefully add the meatballs to the pan, cooking them in batches to avoid overcrowding. Fry for about 3-4 minutes on each side until golden and cooked through. Remove and drain on paper towels.
• Step 5: Serve
• Enjoy: Serve the Polpette di Tonno warm, with a side of marinara sauce for dipping or alongside a fresh salad.
• Variations
• Herbs: Feel free to mix and match herbs based on what you have on hand—basil or dill works well too!
• Spices: Add a pinch of red pepper flakes for a little heat.
• Cheese Alternatives: For a dairy-free version, use nutritional yeast instead of Parmesan.

Keyword Polpette, Polpette di Tonno

Polpette di Tonno, or tuna meatballs, are a delightful Italian dish that brings together the flavors of tuna, herbs, and breadcrumbs in a comforting way. They are easy to prepare and can be enjoyed as a snack, appetizer, or main dish. From my own personal experience, they’re perfect for those busy weeknights when you want something delicious yet simple to make. Let me show you how I make these tasty little bites.

What to Expect

These Polpette di Tonno are flavorful, moist, and satisfying. Expect a tender bite with a slight crunch on the outside, complemented by the freshness of herbs and the savory taste of tuna. They are perfect for both casual gatherings and weeknight dinners.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Calories per Serving: Approximately 250
• Cuisine: Italian
• Course: Main Course/Appetizer
• Ease of Cooking: Easy
• Cost of Ingredients: $10–$15

Equipment Needed

• Mixing bowl
• Fork or whisk
• Baking sheet or frying pan
• Measuring cups and spoons
• Parchment paper (if baking)
• Frying spatula (if frying)
• > Go here to buy the must-have equipment and ingredients for creating a Savory   #Polpette di Tonno  now.

Ingredients

• Main Ingredients:
  • 2 cans (about 5 oz each) of tuna in olive oil, drained
  • 1 cup fresh breadcrumbs
  • 2 tablespoons chopped fresh parsley (or 1 tablespoon dried)
  • 1 clove garlic, minced
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper, to taste
  • Zest of 1 lemon (optional)
• For Cooking:
  • Olive oil (for frying or drizzling if baking)
  • > Go here to buy the must-have equipment and ingredients for creating a Savory  #Polpette di Tonno  now.

Method

Step 1: Prepare the Ingredients

1. Drain the Tuna: Open the tuna cans and drain the oil. Use a fork to flake the tuna into a large mixing bowl.
2. Measure and Chop: Gather your breadcrumbs, parsley, garlic, and Parmesan cheese, and have them ready.

Step 2: Mix the Ingredients

3. Combine: In the bowl with the tuna, add the breadcrumbs, parsley, garlic, egg, Parmesan, lemon zest (if using), and a generous pinch of salt and pepper.
4. Mix Well: Using a fork, combine all the ingredients thoroughly until you have a cohesive mixture. If it feels too dry, you can add a little more olive oil or a splash of water.

Step 3: Shape the Meatballs

5. Form the Polpette: With your hands, take small amounts of the mixture (about the size of a golf ball) and shape them into balls. Place them on a plate or baking sheet as you go.

Step 4: Cooking Options

Baking Method:

6. Preheat the Oven: Preheat your oven to 400°F (200°C).
7. Prepare Baking Sheet: Line a baking sheet with parchment paper.
8. Bake the Polpette: Place the meatballs on the baking sheet and lightly drizzle with olive oil. Bake for 15-20 minutes, or until golden brown.

Frying Method:

6. Heat the Oil: In a frying pan, heat about 1/4 inch of olive oil over medium heat.
7. Fry the Polpette: Carefully add the meatballs to the pan, cooking them in batches to avoid overcrowding. Fry for about 3-4 minutes on each side until golden and cooked through. Remove and drain on paper towels.

Step 5: Serve

9. Enjoy: Serve the Polpette di Tonno warm, with a side of marinara sauce for dipping or alongside a fresh salad.

Variations

• Herbs: Feel free to mix and match herbs based on what you have on hand basil or dill works well too!
• Spices: Add a pinch of red pepper flakes for a little heat.
• Cheese Alternatives: For a dairy-free version, use nutritional yeast instead of Parmesan.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Polpette di Tonno  now.

Tips and Substitutions

• For Gluten-Free: Substitute breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
• Egg-Free Option: To bind the mixture without an egg, use a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit for 5 minutes).
• Make Ahead: These meatballs freeze well. Prepare them in advance and store them in the freezer for up to 3 months.

Nutritional Information Per Serving

• Calories: ~250
• Protein: 20g
• Carbohydrates: 15g
• Fat: 15g
• Fiber: 1g

I hope this guide has made making Polpette di Tonno seem a little less daunting. Have you tried it before? Please be honest, and let me know in the comments below; I like to hear feedback from a real person like you, so please leave your honest comment.