These little tuna meatballs are an easy weeknight dinner you can throw together after a workout and bake. Add some steamed broccoli, and you have a healthy dinner.
If you are making dinner for two, this recipe is about right, so if you want to have extra for quick on the go protein snacks you can grab out of the fridge you should double this recipe.
You really can’t make a mistake with this recipe, and you can substitute any spice you prefer. Curry is nice as turmeric is a spice that reduces inflammation in the body. Enjoy!
- 2 medium-sized white potatoes, cubed
- 2 (5-ounce) cans water-packed albacore or skipjack tuna, drained and flaked
- 1 large egg, lightly beaten
- 2 Tbsp. tahini
- 1/4 cup finely chopped flat-leaf parsley
- Juice of 1/2 lemon
- 1 1/2 tsp. yellow curry powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- Preheat oven to 350 degrees.
- Steam or boil potato until tender.
- Place potato in a large bowl and mash. Stir in remaining ingredients. Form into slightly smaller than golf ball sized balls. Arrange on a lightly greased or parchment paper–lined baking sheet and bake for 35 to 40 minutes, or until darkened and crispy on the outside.
- Store in the refrigerator for up to 5 days.
Melanie McQuaid is a three-time XTERRA and two-time ITU Cross Triathlon World Champion, professional triathlete, and coach at MelRad Multisport