Flavorful, protein-rich meatballs made with tuna in spring water and zucchini, cooked in an air fryer to achieve a crisp surface and tender interior. They are ideal as a quick, light, and delicious one-dish meal.
Wash the zucchini thoroughly, grate it, and leave it for 5 minutes in a bowl or colander with a pinch of salt so it releases some of its water.
Squeeze the grated zucchini thoroughly to remove excess water, then transfer it to a large bowl.
Add the drained tuna, egg, breadcrumbs, oil, and spices. Mix until you obtain a smooth and fairly firm mixture.
Shape uniform-sized meatballs with your hands and place them directly in the air fryer basket without overlapping them.
Cook the meatballs at 180 °C for approximately 12 minutes, gently turning them halfway through cooking. Serve hot, crisp on the outside and tender inside.
Air fryer
Coarse grater
Colander
Store in the refrigerator in an airtight container for up to 2 days. Reheat in the air fryer before serving.
The recipe provides approximately 370 kcal and nearly 30 g of protein per serving. The spices can be adjusted to taste.
Italia, Emilia Romagna
| Energy (kcal) | 154.67 |
| Carbohydrates (g) | 20.06 |
| of which sugars (g) | 1.79 |
| Fat (g) | 3.64 |
| of which saturates (g) | 0.7 |
| Protein (g) | 10.61 |
| Fibre (g) | 1.3 |
| Salt (g) | 0.49 |
