Veggie Dotted Tuna Meatballs
Print RecipeIngredients
- 5 oz wild caught canned yellow fin tuna in oil
- 1/2 organic zucchini
- 1 cup frozen organic tri-colored carrots
- 2 tbsp fresh organic parsley, finely chopped
- 1 organic egg
- 2 tsp Maille mustard, Mango & Thai spice flavor (substitute regular Dijon for Fodmap)
- 1 tsp ground Cumin
- freshly ground pepper
Instructions
Preheat the oven to 350F and coat a baking sheet with olive oil.
Since we are using frozen cut carrots, take 1 cup from frozen and dethaw for 4 minutes in microwave. Place them onto a cutting board and add the zucchini to it. Using a chefs knife reduce the bite size to 1/2 matchstick size. ( This would be a good time to finely chop the parsley if there is space on the board)
At this point the carrots have cooled, so add the zucchini, carrots, parsley and cumin to a bowl. Season with salt and pepper and add the mustard and entire contents ( including the oil) of the can of tuna. Crack open an egg and use a fork to blend everything together.
Using your hands, form 6 large meatballs, top with fresh pepper, and bake for 20 minutes.
There are certain things that one should always have in the pantry, and canned tuna is one of them. Though I am preferable to fresh fish, sometimes you just can’t replicate the consistency in a canned fished, nor would you want to. Canned tuna is also great in a pinch or if you need something portable. It just begs to be turned into meatballs and burgers. These tuna meatballs have no added oil, since they were stored in it. Moist, flavorful, and with 3 servings of vegetables sneaked into them they’re also ready in about 30 minutes. As if that was not enough to entice you to whip up a batch, they are great to store and have on hand as a snack or tomorrows dinner.
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