Tuna and Zucchini Balls

Tuna and Zucchini Balls are a delicious, light alternative to traditional meatballs—perfect for a quick weeknight dinner or a nutritious appetizer. Made with canned tuna, grated Parmesan, and tender zucchini, this dish is high in protein and full of flavor. Whether baked or fried, they’re sure to please even picky eaters.

Why Everyone Will Love This Recipe

• Healthy yet satisfying: Packed with lean protein and veggies.
• Quick and easy: Simple ingredients and minimal prep.
• Versatile: Serve as a main, snack, or party bite.
• Kid-friendly: Mild flavors and fun shape make them a family favorite.

What Are Tuna and Zucchini Balls?

Tuna and Zucchini Balls are a Mediterranean-inspired dish that combines pantry staples like canned tuna with fresh zucchini to create soft, savory meatballs. Typically either baked or fried, they’re often served warm with a dipping sauce or as a side. These veggie-packed bites are a popular choice for anyone seeking a lighter twist on comfort food.

Pro Tips for the Best Tuna and Zucchini Balls

• Drain zucchini thoroughly after boiling to avoid a soggy mixture.
• Use panko breadcrumbs for extra texture and crispness.
• Chill the mixture for 10 minutes before shaping if it's too soft.
• Air fry for a healthier crunch—400°F for about 10 minutes.
• Add a touch of lemon zest to brighten the flavor.

Frequently Asked Questions

Can I Use Fresh Tuna Instead of Canned?

Yes, but you’ll need to cook and flake the tuna first. Canned tuna is quicker and more convenient.

What’s the Best Dip for These Balls?

They pair wonderfully with garlic yogurt sauce, tzatziki, or a light lemon aioli.

How Can I Make Them Gluten-Free?

Substitute regular breadcrumbs with gluten-free breadcrumbs or crushed rice crackers.

Can I Make These Balls Ahead of Time?

Absolutely! Prep the mixture and refrigerate up to 24 hours before baking or frying.

What’s the Ideal Side Dish?

Serve with a crisp salad, couscous, or roasted veggies for a complete meal.

How to Store Tuna and Zucchini Balls

Let the meatballs cool to room temperature. Transfer to an airtight container and refrigerate for up to 3 days. To reheat, warm in a 350°F oven for 10 minutes or microwave in 30-second bursts until heated through.

How to Freeze Tuna and Zucchini Balls

Place uncooked balls on a parchment-lined tray and freeze until solid. Then, store in freezer bags for up to 2 months. Bake straight from frozen—just add 5 extra minutes. For cooked leftovers, freeze in a single layer and reheat in the oven.

How to Make Tuna Zucchini Balls

Step 1

Step 1

Bring a pot of salted water to a boil. Add sliced zucchini and cook for 15 minutes. Drain thoroughly and place in a mixing bowl.

Bring a pot of salted water to a boil. Add sliced zucchini and cook for 15 minutes. Drain thoroughly and place in a mixing bowl.

Step 2

Step 2

Use a fork to mash until soft.

Use a fork to mash until soft.

Step 3

Step 3

Mix in tuna, Parmesan, egg, parsley, salt, pepper, and breadcrumbs. Stir until well combined and firm.

Mix in tuna, Parmesan, egg, parsley, salt, pepper, and breadcrumbs. Stir until well combined and firm.

Step 4

Step 4

Using your hands, form small, bite-sized balls.

Using your hands, form small, bite-sized balls.

Step 5

Step 5

To bake: Place on a parchment-lined tray, drizzle with olive oil, and bake at 360°F (180°C) for 15 minutes.

To bake: Place on a parchment-lined tray, drizzle with olive oil, and bake at 360°F (180°C) for 15 minutes.

Step 6

Step 6

To fry: Heat olive oil in a skillet and fry balls until golden brown, turning as needed.

To fry: Heat olive oil in a skillet and fry balls until golden brown, turning as needed.

Step 7

Step 7

and enjoy with your favorite dip!

and enjoy with your favorite dip!