Spain on a Fork > All Recipes > Main Dishes > Tuna MEATBALLS in Spanish Tomato Sauce
All Recipes, Main Dishes / June 10, 2020

Tuna MEATBALLS in Spanish Tomato Sauce

These delicious Tuna MEATBALLS in Spanish Tomato Sauce are truly incredible. Made with the most basic pantry staples, we´re talking canned tuna & canned tomatoes, super easy to make and done in just 30 minutes.


My favorite part about these tuna meatballs in Spanish tomato sauce, is that you can enjoy them on their own or pour them over pasta. Either way you go, the flavors here will rock your palate.


As stated before, canned tuna & canned tomato sauce. Folks, it does not get any easier or better than this. The perfect dish for a busy weeknight or for a relaxed weekend lunch.


TIPS & TRICKS to make this Recipe: Make sure to use canned tuna in olive oil not in water. Makes a huge difference in the flavor. If your tomato sauce get´s too thick, add in some vegetable broth to thin it out. I cooked my tuna meatballs for 4 to 5 minutes, you don´t want to over-cook them. Otherwise they lose their beautiful texture.


Key Ingredients & Cookware I used in this Recipe:
MY SWISS DIAMON FRYING PANS
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH SEA SALT

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Watch the Video Below on How to Make Tuna MEATBALLS in Spanish Tomato Sauce

Tuna MEATBALLS in Spanish Tomato Sauce

Course Main Course
Cuisine Spanish
Prep Time 20 minutes
Cook Time 10 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork

Ingredients

FOR THE TUNA MEATBALLS

  • 2 three ounce cans tuna in olive oil
  • 1 clove garlic
  • 3 tbsp finely diced onions
  • 2 tbsp freshly chopped chives
  • 2 tbsp plain breadcrumbs
  • 1/2 tsp sweet smoked Spanish paprika
  • 2 cage-free organic eggs
  • sea salt
  • black pepper

FOR THE TOMATO SAUCE

  • 1/2 onion finely diced
  • 3 cloves garlic finely minced
  • 1/2 tsp sweet smoked Spanish paprika
  • 1 15 ounce can tomato sauce
  • sea salt
  • black pepper

EXTRAS

  • 2 tbsp extra virgin olive oil
  • handful freshly chopped chives

Instructions

  1. Drain two 3-ounce cans of tuna in olive oil into a sieve with a bowl underneath, flake the tuna around to remove any of the excess oil, transfer the tuna into a large bowl, shred in 1 large clove of garlic, add in 3 tbsp of finely diced onions, 2 tbsp of freshly chopped chives, a generous 2 tbsp of breadcrumbs, 1/2 tsp sweet smoked paprika, crack in 2 medium sized eggs and season everything with sea salt & black pepper, mix together until well combined and you end up with a thick paste (if your mixture is too runny, add in more breadcrumbs)

  2. To shape the meatballs, grab some of the mixture with a spoon and shape into a ball with your hands, you want the meatball to be the size of a golf ball, make sure everything is compact as you´re shaping each one, you should end up with about 10 tuna meatballs

  3. Heat a large fry pan with a medium heat and add in a generous 2 tbsp of extra virgin olive oil, after 2 minutes add the tuna meatballs into the pan, making sure they are all in a single layer, move them arround occasionally that way they cook all around, after 4 to 5 minutes and they have developed a golden fried color to them, start removing the tuna meatballs from the pan and transfer to a dish with paper towels

  4. Using the same pan with the same heat, add in 1/2 onion that has been finely diced and 3 cloves garlic finely minced, mix around with the oil, after 3 minutes add in 1/2 tsp sweet smoked paprika and mix until well combined, then add one 15 oz can of tomato sauce and season with sea salt & black pepper, mix until well combined and simmer for 2 to 3 minutes, then add in the tuna meatballs and mix so they´re all evenly coated with the sauce, transfer to serving dishes, sprinkle with freshly chopped chives, enjoy!

Recipe Notes

Get the Extra Virgin Spanish Olive Oil I used to make this recipe

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