Fish, Italy
Sicilian tuna meatballs with mashed potatoes
Sicilian tuna meatballs are polpette di tonno simmered in tomato sauce, served with mashed potatoes. This easy recipe takes 45 minutes for 4 people, at a cost of €2.40 per person. The key to success is draining the tuna well so the meatballs hold together while cooking.
Tonight, polpette di tonno, little tuna meatballs simmered in tomato sauce the Sicilian way, with soft mashed potatoes on the side.
- Total time
- 45 min
- Difficulty
- Easy
- Cost per person
- €2.40
- Calories per person
- 820 kcalcalculated by Kiloach, your weight coach
- Season
- Winter, Fall, Spring
- The kids
- They generally like it
Canned tuna turns into something else entirely once mixed with eggs, breadcrumbs, and pecorino. You get small meatballs that stay soft inside and lightly golden outside, which then soak up the flavor of the tomato sauce as they simmer. Parsley and garlic bring a little Sicilian character that's a nice change from the usual ground beef.
This is a weeknight recipe that doesn't ask much of you, and doesn't send you hunting for special ingredients since everything comes from a well stocked pantry. Kids usually like these meatballs better than a whole piece of fish, especially drowned in creamy mashed potatoes. A tired Tuesday or a slow Sunday both work just fine.
The ingredients
Pantry
- Canned tuna in water 3 can
- Breadcrumbsoften in the pantry 5 tbsp
- Tomato passataoften in the pantry 500 g
- Olive oiloften in the pantry 3 tbsp
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Dairy
- Eggs 2
- Grated pecorino 40 g
- Milk 15 cl
- Butter 40 g
Fruits and vegetables
- Flat leaf parsley 1 sprigs
- Garlic 2 cloves
- Onion 1
- Potatoes 800 g
Allergens Fish, Eggs, Gluten, Lactose
The step by step recipe
-
Drain and mash the tuna with the eggs, breadcrumbs, pecorino, parsley, and one chopped garlic clove, season with salt and pepper.
If the mixture sticks too much to your hands, wet them, and if it's too soft, add another spoonful of breadcrumbs.
-
Shape walnut sized meatballs and brown them in the oil, then set them aside. 6 min
Only flip them once they release easily from the pan on their own.
-
In the same pan, cook the chopped onion and the other garlic clove, add the passata and let it simmer. 10 min
Scrape up the browned bits left by the meatballs with your spoon, that's flavor you don't want to lose.
-
Drop the meatballs into the sauce and let them simmer gently, covered. 10 min
A gentle simmer is enough, a hard boil would make them fall apart.
-
Boil the potatoes in salted water, then mash them with the hot milk and butter. 20 min
Use a potato ricer, never a blender, or they'll turn gluey.
Our tips to get it right
- Pick tuna packed in water rather than oil, it drains better and the mixture stays easier to work with.
- Shape all the meatballs before you start cooking, the mixture gets harder to handle once it has sat for a while.
- If your tomato sauce reduces too fast while the meatballs simmer, add a splash of hot water instead of covering the pan too tightly.
The variations
- Swap the pecorino for parmesan if that's what you have on hand, the result stays close to the original.
- For a vegetarian version, replace the tuna with mashed chickpeas and a bit more breadcrumb to help everything bind.
- To go faster with hungry kids, shape smaller meatballs, they cook and simmer in about half the time.
What to serve it with
- A green salad with lemon
- Bread for soaking up the sauce
- Sparkling water with lemon
Storage
The meatballs in sauce keep for 2 to 3 days in the fridge in a sealed container. They freeze well once cooled, sauce included, for up to 2 months. Reheat gently in a covered pan, adding a little water if the sauce has thickened.
Questions about this dish
Can I use another cheese instead of pecorino?
Yes, parmesan works very well if you don't have pecorino. The flavor will be a touch milder but the meatballs will hold together just as well.
Can I make the meatballs ahead of time?
You can shape the raw meatballs the day before and keep them covered in the fridge. Brown and simmer them the same day you plan to eat for the best texture.
Do tuna meatballs freeze well?
Yes, once cooked and cooled, they freeze with their sauce for up to 2 months. Thaw them in the fridge before reheating gently.
Why do my meatballs fall apart while cooking?
It's almost always because the tuna wasn't drained enough before mashing. Press it well in a strainer and add a spoonful of breadcrumbs if the mixture still feels too soft.
How long does it take to make Sicilian tuna meatballs with mashed potatoes?
Count 45 min in total, prep and cooking included. The recipe is rated “easy”.
How many calories are in Sicilian tuna meatballs with mashed potatoes?
About 820 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does Sicilian tuna meatballs with mashed potatoes cost?
About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains fish, eggs, gluten, lactose. Always check the labels of the products you buy.
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