Tuna Meatballs
Canned tuna, herbs, and cheese give this tuna meatball foodservice recipe a healthy twist.
Ingredients
- 1/4 cup dried oregano leaves
- 1/4 cup dried basil leaves
- 2 tbsp ground nutmeg
- 2 tbsp ground black pepper
- 4 1/2 cups bread crumbs
- 1 3/4 cups fresh white sandwich bread, diced
- 3 cups Parmesan cheese, grated
- 3/4 cups fresh parsley, cleaned and minced
- 1/4 cup garlic, minced
- 12 eggs
- 66 oz Chicken of the Sea® Chunk Light Tuna in Water, do not drain
- 1 1/2 qts low sodium tomato sauce, hot
- 12 oz part skim mozzarella cheese, shredded
- 24 fresh parsley sprigs for garnish
Nutrition Facts
calories
310
total fat
150g
saturated fat
4.5g
trans fat
0g
cholesterol
135mg
sodium
670mg
total carbohydrates
22g
fiber
1g
total sugars
5g
added sugars
0g
protein
30g
vitamin d
10% DV
calcium
25% DV
iron
15% DV
potassium
4% DV
Instructions
- Combine first 11 ingredients and mix until well blended. Using a #30 scoop, portion the meatballs and roll between the palms of your gloved hands to form round, compact meatballs.
- Bake meatballs at 350°F for 20 minutes or until browned and reaching an internal temperature of 160°F.
- Place 1⁄4 c tomato sauce on a serving plate and arrange 6 meatballs on the sauce. Top each meatball w/ 1⁄2 oz of shredded mozzarella.
- Place the plate under a broiler or salamander to melt and allow the cheese to brown. Garnish w/ a fresh parsley sprig
- Serve with any pasta you prefer.
Nutrition Facts
calories
310
total fat
150g
saturated fat
4.5g
trans fat
0g
cholesterol
135mg
sodium
670mg
total carbohydrates
22g
fiber
1g
total sugars
5g
added sugars
0g
protein
30g
vitamin d
10% DV
calcium
25% DV
iron
15% DV
potassium
4% DV
