High Protein Canned Tuna Meatballs Recipe

Ash Tyrrell

High Protein Canned Tuna Meatballs Recipe

The first time I made these high protein canned tuna meatballs, I honestly didn’t expect them to turn out this good. I was simply trying to create a quick, healthy meal using canned tuna from my pantry. After baking them, I was surprised by how tender, juicy, and flavorful they were

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Total Time 45

Ingredients Method Notes

Ingredients

1 tablespoon olive oil – used to sauté the vegetables and enhance flavor.
½ medium onion finely diced – sautéing the onion softens its taste and adds natural sweetness.
2 cloves garlic minced – fresh garlic gives the meatballs a strong savory aroma.
2 cups baby spinach chopped – adds nutrients and color without overpowering the tuna.
3 cans 5-ounce each tuna, drained – the main high-protein ingredient; drain well to avoid soggy meatballs.
¼ cup almond flour – works as a binder instead of breadcrumbs and keeps the recipe low-carb.
2 eggs beaten – helps hold the mixture together and keeps the meatballs tender.
1 tablespoon mayonnaise – adds moisture so the meatballs don’t turn dry when baked.
1 tablespoon lemon juice – gives the tuna mixture a fresh and bright flavor.
2 tablespoons fresh parsley chopped – brings freshness and mild herbal flavor.
2 tablespoons fresh dill chopped – pairs beautifully with seafood and adds aroma.
Salt and black pepper to taste – essential for balancing all flavors.

Method

Heat olive oil in a pan over medium heat and add the diced onion and minced garlic. Cook them for a minute until fragrant and slightly soft. Add chopped spinach and cook for another 1–2 minutes until the spinach wilts.
Transfer the sautéed vegetables to a bowl and allow them to cool completely. This step is important because adding hot vegetables can cook the eggs in the mixture. If needed, place the bowl in the refrigerator for a few minutes.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper so the meatballs won’t stick while baking. This also helps with easy cleanup later.
In a large mixing bowl, add drained tuna, the cooled vegetable mixture, almond flour, eggs, mayonnaise, lemon juice, parsley, dill, salt, and pepper. Mix everything well while breaking up large chunks of tuna.
Use a cookie scoop or spoon to scoop portions of the mixture. Roll each portion gently between your hands to form small balls. Place them evenly on the prepared baking tray.
Bake the tuna meatballs in the oven for 20–25 minutes until they become lightly golden on the outside. Once done, remove them from the oven and let them cool slightly before serving

Notes

I always drain the canned tuna very well. If it’s too wet, the meatballs won’t hold their shape.
When the mixture feels too soft, I add a little extra almond flour to firm it up.
I prefer using fresh herbs instead of dried ones because the flavor is much brighter.
I like baking them until slightly golden because it creates a better texture on the outside.
Sometimes I squeeze a little extra lemon juice over them right before serving for extra freshness.