Tuna meatballs baked in the oven are a healthy take on meatballs. On top of that, they’re paleo, low-carb, and keto-friendly.
INGREDIENTS For BAKED TUNA MEATBALLS
- Olive oil, one tablespoon equal
- a half of a medium onion, chopped very finely
- The baby spinach, diced, in two cups
- 2 cloves of garlic, chopped up
- Three cans of tuna weighing five ounces each, or one pound of cooked tuna
- quarter cup of almond flour
- 2 eggs that have been beaten
- Mayonnaise, one tablespoon equal
- 1 tablespoon of juice from a lemon
- 2 teaspoons of fresh parsley that has been chopped
- 2 tablespoons of fresh dill that has been cut as well
- salt & pepper, according to choice
INSTRUCTIONS For BAKED TUNA MEATBALLS
- In a pan, warm the oil over medium heat. Add the minced garlic and onion, and cook for one minute. After that, add the chopped baby spinach and sauté it for an additional one to two minutes, or until it wilts.
- Once in a bowl, transfer the onion-spinach combination and allow it to cool. To expedite this process, place the bowl in the refrigerator.
- Set the oven’s temperature to 400 degrees Fahrenheit.
- After draining the tuna cans, place the tuna in a mixing bowl with the cooled veggies, eggs, almond flour, lemon juice, mayonnaise, dill, parsley, and salt and pepper.
- Break up any large chunks of tuna by combining everything with your hands. The combination will adhere to one another more readily the finer it is.
- Spoon out portions of the mixture that are uniformly proportioned using a medium cookie scoop. Shape this into a ball with your fingers, then transfer it to a baking sheet covered with parchment paper.
- Bake for 20 to 25 minutes, or until the tuna meatballs start to turn a light golden color.
NUTRITION
SERVING: 4MEATBALLS | CALORIES: 243KCAL | CARBOHYDRATES: 4G | PROTEIN: 28G | FAT: 12G | SATURATED FAT: 2G | CHOLESTEROL: 110MG | SODIUM: 443MG | POTASSIUM: 361MG | FIBER: 1G | SUGAR: 1G | VITAMIN A: 1388IU | VITAMIN C: 8MG | CALCIUM: 55MG | IRON: 2MG