Zucchini and Canned Tuna Meatballs

Name: Zucchini and Canned Tuna Meatballs - Teea G.
Ingredients: 1 green zucchini or another type; but without seeds; about 18 cm each. 1 large can of tuna; salt; pepper; dill. 2; 4 slices of bread (depending on how thin they are cut). 1; 2 eggs depending on their size (I used 2 medium). 1 tablespoon of cheese (drier; possibly a piece that you have kept in the fridge for at least one night to make it drier and easier to grate). Flour (or breadcrumbs; I used flour); oil for frying.

Over - Zucchini and Canned Tuna Meatballs by Teea G. - Recipia

We wash the zucchini, removing the ends, then grate it on a large grater, obtaining a fine texture that will contribute to the taste and structure of the meatballs. It is important to squeeze the zucchini well in your fist to eliminate excess water; otherwise, the mixture will become too soft. After we finish with the zucchini, we open the can of tuna and drain the oil, which we will not use. If you prefer a healthier option, you can opt for tuna in natural juice, discarding the unnecessary liquid. Now, we take care of the bread. We soak a few slices of bread (about two or three) in warm water, then squeeze them well in our fist, so we obtain a homogeneous mixture that will help bind the ingredients. In a large bowl, we add the grated and drained zucchini, the soaked bread, tuna, salt, pepper, and finely chopped dill. Fresh dill provides a special taste, but if you don't have it, you can also use dried. To enrich the mixture, we also add a little cheese, which will add a savory flavor. Now, it is time to add an egg. This will help bind the ingredients, but if you feel that the mixture is still too soft, do not hesitate to add a second egg. We knead everything well, just as we would for any type of meatball. If you find that the mixture is still too wet and runny, gradually add breadcrumbs or flour, stirring constantly, so that you achieve the right consistency. Once the mixture is ready, we slightly wet our hands to form the meatballs. It is important to shape them carefully so that they do not break during frying. Roll each meatball in flour or breadcrumbs, and then carefully place them in the already heated oil pan. Fry the meatballs on both sides until they turn golden and crispy, which will take a few minutes. These zucchini and tuna meatballs are perfect as an appetizer but can also be served as a main dish alongside a fresh salad or a side of potatoes. Enjoy the delightful result, which will surely captivate you with its enticing flavors!

Ingredients

1 green zucchini or another type
but without seeds
about 18 cm each. 1 large can of tuna
salt
pepper
dill. 2
4 slices of bread (depending on how thin they are cut). 1
2 eggs depending on their size (I used 2 medium). 1 tablespoon of cheese (drier
possibly a piece that you have kept in the fridge for at least one night to make it drier and easier to grate). Flour (or breadcrumbs
I used flour)
oil for frying.

Zucchini and Canned Tuna Meatballs

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