Tuna Meatballs with Egg, Sheep Cheese, Bell Pepper, Onions and Zucchini
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 cans tuna in its own juice
- 2 medium egg (s)
- 1 onion (s)
- 1 red pepper (s)
- 1 small zucchini
- 150 g feta cheese
- 100 g oat flakes, crunchy
- salt and pepper
- Spice (s) your choice, e.g., Garlic, Italian herbs
- Rapeseed oil for frying
Print Recipe
Pin Recipe Instructions
- Drain the tuna and e.g., squeeze well with a fork so that it is nice and dry. Then put in a mixing bowl. Puree the onion, bell pepper, zucchini and sheep cheese together in a food processor and add to the fish. Add eggs and spices. Mix everything well and season to taste.
- The oatmeal is needed to bind the dough a little, otherwise it will be too soft for the pan. Simply add as you feel it until the desired consistency is achieved, and they are also filling.
- Then simply cut off some dough with 2 tablespoons and place in a pile in the hot pan with the rapeseed oil. Be careful, the meatballs brown very quickly, turn them occasionally and don`t finish frying them too hot.
- Taste warm and cold with salads, or on their own.
- Makes about 10 pieces.
- Tip: Put some meatballs in muffin cases in the oven. Then bake for about 25 minutes at 200 ° C with top / bottom heat. That works well too.
- The cheese and the egg cool them down a little firmer and can be used, for. B. can also be taken to work as a snack.
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