Eggplant and Tuna Meatballs

Name: Eggplant and Tuna Meatballs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 20
Ingredients: Eggplant 2; Tuna in oil drained 7.1 oz; Bread dry grated 1 cup; Eggs 2; Fine salt 1.7 tsp; Black pepper to taste; Parsley 1 bunch; Type 00 flour ½ cup; Peeled tomatoes 1 ½ cup; White onions 1; Extra virgin olive oil 2 tbsp; Fine salt 2 ½ tsp; Black pepper to taste; Basil 1 bunch; Peanut seed oil 4 ¼ cups

it fr es de br

Lactose Free

Difficulty: Easy
Prep time: 20 min
Cook time: 30 min
Makes: 20 pieces
Cost: Low

PRESENTATION

Recipe by
Sebastian Fitarau

Looking to switch things up with appetizers? Eggplant and tuna meatballs are such a fun choice. Really, they bring those awesome Mediterranean flavors right to your table. You’ve got rich seafood mingling with earthy vegetables. And i mean, this isn’t just your average meatball. Picture this: fried eggplant and flaky tuna, with fresh herbs mixed in, rolled and then fried just right. And then—wow—a crispy, golden outside with a tender inside that almost melts in your mouth. Can't go wrong. Pair these with chunky, homemade tomato sauce for that extra punch of tangy goodness. The sauce? It takes these meatballs from snack status to full-on flavor-packed experience. Perfect for any gathering, whether it’s a party or a family dinner, these eggplant and tuna meatballs are pretty much a must-try.

Whether it’s a laid-back gathering or a buffet, these eggplant and tuna meatballs with tomato sauce really fit in. And here's the deal: people across the Mediterranean have their own spins on this dish. Some go for more breadcrumbs, others add extra herbs, or swap out cheeses for a unique touch. Sure, baked versions are healthier, but to be honest, frying is what gets that crispy shell and moist center that sets this dish apart. Seriously good. And the tomato sauce? It’s not just an afterthought—it seeps right into the meatballs, making each bite a perfect blend of tender eggplant, hearty tuna, and just the right sweet tomato flavor. Exploring low-carb ideas or just want something tasty? This checks all the boxes. For sure. Dive into this eggplant tuna meatballs recipe and get a real taste of the Mediterranean at home. Really really good.

INGREDIENTS

For the Eggplant and Tuna Meatballs: Eggplant 2; Tuna in oil 7.1 oz (200 g) - drained; Bread 1 cup (100 g) - dry grated; Eggs 2; Fine salt 1.7 tsp (10 g); Black pepper to taste; Parsley 1 bunch; Type 00 flour ½ cup (60 g)

For the Tomato Sauce: Peeled tomatoes 1 ½ cup (400 g); White onions 1; Extra virgin olive oil 2 tbsp (30 g); Fine salt 2 ½ tsp (15 g); Black pepper to taste; Basil 1 bunch

For Frying: Peanut seed oil 4 ¼ cups (1 l)

Preparation

How to prepare Eggplant and Tuna Meatballs

To prepare the eggplant and tuna meatballs, first of all, remove the stems from the eggplants and cut them into slices, then into strips 1 and finally into cubes 3. Fry in peanut oil at 340°F for 5 minutes 3. Fry in batches to avoid lowering the oil temperature.

The cubes should be well golden 4. As you cook them, drain them on absorbent paper 5 to remove excess oil, and let them cool slightly. Meanwhile, chop the parsley with a knife 6.

Place the eggplants in a bowl, add the parsley 7, drained tuna 8, and breadcrumbs 9.

Continue with the eggs 10 and season with salt and pepper 11. Knead 12 until a workable and homogeneous mixture is obtained.

Form the meatballs 13, roll them in flour 14, and set aside 15.

Now focus on preparing the tomato sauce. Finely chop the onion 16. Heat the oil in a pot, add the onion 17 and sauté for a few minutes. Meanwhile, crush the peeled tomatoes by hand 18.

Add them to the pot 19, season with salt 20, add the basil 21, and let cook over medium heat for about 20 minutes.

In the meantime, fry the meatballs 22 in peanut oil at 340°F for 2 minutes or until golden 23. Again, fry a few at a time to avoid lowering the oil temperature too much. As you cook them, drain them on absorbent paper 34 to remove excess oil.

Season with salt 25 and plate. Put the tomato sauce in a bowl 26. Your eggplant and tuna meatballs are ready to be enjoyed hot 27!

Storage

Eggplant and tuna meatballs should be consumed as soon as they are ready, but if there are leftovers, you can store them in the fridge, in a closed container, for 2 days.

Tip

You can also enrich the mixture with grated cheese, like Parmesan or Pecorino, for a stronger taste. You can replace parsley with mint for a more aromatic and fresh note.

For the translation of some texts, artificial intelligence tools may have been used.