Instructions
1. Prepare the zucchini
- Grate the zucchinis and place them in a clean kitchen towel.
- Squeeze out as much moisture as possible. This helps the meatballs hold together.
2. Make the mixture
- In a large bowl, combine:
- Drained tuna
- Grated zucchini
- Egg
- Parmesan
- Breadcrumbs
- Garlic
- Parsley
- Salt, pepper, and paprika
- Mix until well combined.
- If the mixture feels too wet, add a little more breadcrumbs.
3. Shape the meatballs
- Roll the mixture into balls about 1½ inches (4 cm) in diameter.
- Place them on a lined baking sheet.
4. Cook
Bake (healthier option):
- Preheat oven to 400°F (200°C).
- Brush or spray the meatballs lightly with olive oil.
- Bake for 18–22 minutes, turning once halfway through, until golden.
Pan-fry:
- Heat a little olive oil in a skillet over medium heat.
- Cook for 3–4 minutes per side until golden brown and cooked through.
Simple Yogurt Sauce (Optional)
Mix together:
- ½ cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp chopped dill or parsley
- Pinch of salt and pepper
Serve alongside the meatballs for a fresh, tangy dip.
Tips
- Add a little lemon zest to the mixture for extra freshness.
- Substitute canned salmon for the tuna if desired.
- These meatballs can be refrigerated for up to 3 days and reheat well.
- They can also be frozen after baking for up to 2 months.
Serve warm and enjoy these protein-packed zucchini and tuna meatballs! 
