These tuna cream cheese balls are fried to golden perfection and have a crunchy breadcrumb coating. Served with an aioli dipping sauce, they make a delicious appetizer but they can also be served with spaghetti and tomato sauce as a replacement to meatballs. The blend of tuna, cream cheese, salty parmesan, and basil makes them perfect for using in Italian cooking.
To make the tuna cream cheese balls, you blend drained tuna with an egg, cream cheese, pepper, breadcrumbs, and basil. Then, the tuna mixture gets divided into balls before being coated in breadcrumbs and fried in hot oil until they are golden and crispy.
What are Tuna Cream Cheese Balls?
Tuna cream cheese balls are fried balls comprising canned tuna, cream cheese, parmesan, breadcrumbs, and an egg. The balls are assembled, coated in breadcrumbs, and fried in hot oil. They work well for an appetizer when served with a dipping sauce or can be served as a replacement for traditional homemade meatballs that you would serve with spaghetti and tomato sauce.
Pro Tips
- Thoroughly drain the tuna to remove as much excess moisture as possible.
- Allow the cream cheese to soften at room temperature so it is easy to blend into the tuna mixture.
- Use a measuring spoon to help you divide and shape the tuna mixture to evenly-sized balls.
- For an even crispier coating, coat the tuna balls in whisked eggs before coating them in the breadcrumbs.
Frequently Asked Questions
What is the Best Temperature for Frying?
Ideally, the oil temperature should be around 350 F (177 C) for optimal frying. This will ensure that the tuna balls cook quickly enough that they don’t absorb tons of oil but not so quickly that they burn.
Can I Use Canned Salmon Instead of Tuna?
Yes, canned flaked salmon is a delicious replacement for tuna in this recipe.
Can the Tuna Cream Cheese Balls Be Baked?
Yes, they can! To do so, simply arrange the assembled tuna balls in a baking dish and bake them in a 356 F (180 C) oven for 20 minutes.
How to Store Tuna Cream Cheese Balls
Foods made with tuna are best eaten quite quickly so if you have any leftovers, you should eat them within 2 to 3 days. They are best kept in a sealed container in the fridge until you are ready to reheat them and serve them.
Ingredients
How to Make Tuna Cream Cheese Balls
Drain the tuna and place it in a bowl. Mix it with the parmesan, egg, cream cheese, basil, and pepper until combined, and stir in enough breadcrumbs that the tuna mixture is easy to shape into balls.
Drain the tuna and place it in a bowl. Mix it with the parmesan, egg, cream cheese, basil, and pepper until combined, and stir in enough breadcrumbs that the tuna mixture is easy to shape into balls.
Divide and shape the tuna mixture into balls, and roll them in breadcrumbs.
Divide and shape the tuna mixture into balls, and roll them in breadcrumbs.
Fry them in hot oil until golden brown.
Fry them in hot oil until golden brown.
Serve and enjoy!
Serve and enjoy!
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