Zucchini & Tuna Meatballs
These zucchini and tuna meatballs are light, flavorful, and easy to make. They work well as an appetizer, snack, or main dish served with a salad, rice, or roasted vegetables.
Ingredients
Makes about 16–18 meatballs
- 2 medium zucchinis, grated
- 2 cans (about 5 oz / 140 g each) tuna, drained
- 1 large egg
- ½ cup (50 g) grated Parmesan cheese
- ¾ cup (75 g) breadcrumbs, plus extra if needed
- 2 cloves garlic, minced
- 2 tbsp chopped fresh parsley
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp paprika (optional)
- 1 tbsp olive oil (if baking)
Instructions
