Easy and delicious tuna and zucchini meatballs, ideal for a quick and tasty dinner.
Step 1 of 5: Grate and dry the zucchini.
Step 2 of 5: Blend the zucchini, egg and tuna in a mixer.
Step 3 of 5: Add the breadcrumbs, Parmesan and, if necessary, oil and salt.
Step 4 of 5: Shape the meatballs into spheres.
Step 5 of 5: Cook in the air fryer at 180 degrees for about 18-20 minutes.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · To be checked for pescatarians · Contains nickel · Allergens detected: Gluten, Eggs, Fish, and Milk
| Average values | Per serving114 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 691 kJ165 kcal | 607 kJ145 kcal |
| Fat | 6.01 g | 5.28 g |
| of which saturated fatty acids | 2.56 g | 2.25 g |
| Carbohydrates | 14.18 g | 12.47 g |
| of which sugars | 1.4 g | 1.23 g |
| Fibre | 1.05 g | 0.92 g |
| Protein | 13.97 g | 12.28 g |
| Salt | 0.2 g | 0.18 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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