Ingredients
Scale
- 2 (5 ounce) cans tuna, drained
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 2 cups marinara sauce
Instructions
- In a medium bowl, combine the drained tuna, breadcrumbs, Parmesan cheese, egg, parsley, minced garlic, oregano, salt, and pepper. Mix well until everything is combined.
- Form the mixture into small, golf-ball-sized meatballs.
- Heat the olive oil in a large skillet over medium heat.
- Add the meatballs to the skillet and cook, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes.
- Pour the marinara sauce over the meatballs. Bring to a simmer and cook for an additional 5-7 minutes, allowing the flavors to meld.
- Serve hot with your favorite pasta or a side of crusty bread.
Notes
- You can use whole wheat breadcrumbs for a healthier option.
- Feel free to add a pinch of red pepper flakes to the marinara for a little heat.
- These meatballs can be frozen cooked or uncooked. If freezing uncooked, thaw them in the refrigerator before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying and Simmering
- Cuisine: Italian-American
- Diet: Low Calorie
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg