Today I am going to share with you the recipe for Tuna Ricotta Balls. They are crunchy savoury bites the whole family will love. These croquettes are baked and not fried, so they are also quite healthy and they make the perfect appetiser or snack idea. I love anything with tuna (remember my Italian Tuna Loaf or my Tuna Dill Salad Pita Pockets??) and these Tuna Ricotta Balls are very crunchy on the outside and soft on the inside. You can also add some olives to the mixture if you like – I often do. Make sure to serve them with a glass of cold white wine or beer. Enjoy!
Tuna Ricotta Balls
Tuna Ricotta Balls - crunchy savoury bites the whole family will love and that make the perfect appetiser!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 15
Ingredients
For the Balls
- 200 gms – 7 oz. ricotta
- 200 gms – 7 oz. tuna drained
- 20 gms – 1 oz. Parmigiano Reggiano finely grated
- 2 tbsp breadcrumbs
- 1 tbsp parsley chopped
- Salt to taste
To Coat
- Breadcrumbs
- Sesame seeds
- Extra virgin olive oil
Instructions
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In a bowl, mix together all the ingredients to make the balls.
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Coat them in a mixture of breadcrumbs and sesame seeds and put them on a tray covered with baking paper.
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Bake in a pre-heated oven at 180°C – 355°F for 15 minutes or until golden brown.
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Serve warm or at room temperature.
Do you use tuna packed in oil or water?
Hi Robert. You can use either (I have made these with both). Just make sure to drain it well.