Tuna meatballs and bread
The tuna and bread meatballs are a delicious variant of the classic meatballs , a simple homemade dish, ideal for consuming leftover dry bread, using ingredients always available in the pantry. The addition of canned tuna, a precious dinner saver , will make these meatballs even tastier and more captivating! Perfect as a treat for an aperitif or for a family dinner, the fried bread and tuna meatballs are easy to prepare and will delight young and old once brought to the table!
Doses & Ingredients For Tuna Meatballs
For the dough:
- STALE BREAD 180 gr
- MILK 170 ml
- EGGS 1
- GRATED parmesan cheese, parmesan, caciocavallo … – 40 gr
- CANNED TUNA IN oil or natural – 240 gr
- PARSLEY to taste
- CHILI PEPPER TO taste
For the breading:
- EGGS 2
- BREADCRUMBS 200 gr
- PEANUT OIL TO taste
- SALT to taste
- DOSES FOR4 people
- PREPARATION15 min
- COOKING5 min
- FOOD AVAILABILITYvery easy
- NOTE:10 MINUTES OF REST OF THE DOUGH
Preparation For Tuna Meatballs
To prepare tuna meatballs and bread, coarsely chop the stale bread with the help of a food processor or a grater. Put the bread in a bowl and pour the milk, then let it rest for 10 minutes.
Meanwhile, chop a nice bunch of parsley. When the bread has softened, also add an egg, the drained tuna and parsley.
Also add the grated cheese and a pinch of red pepper, then work everything well. If the dough is too dry, add another drizzle of milk.
At this point, form the meatballs with your hands and place them on a cutting board lined with parchment paper. Prepare two bowls, one with beaten eggs and the other with breadcrumbs, and pass the meatballs first in one and then in the other.
When you have breaded all the meatballs, heat 2 fingers of peanut oil in a pan and, when it is hot, add the meatballs, a few at a time.
As they brown, drain the meatballs on absorbent paper. Complete with a sprinkling of salt and serve hot, alone or accompanied by sauces of your choice!