Tuna Balls Recipe With Matzah Meal
“Nutritious, delicious, beginner-friendly, and bite-sized!”
Miri Abuhatzera
Original Recipe Author
Did you ever try tuna patties? Oh, how they make for a marvelous snack!
They’re crispy, easy to prepare, and an absolute hit with the little tots.
But you know what would make this snack even better? A rich sauce and some Matzah meal.
This tuna balls recipe will give you just that.
Be warned, though; the sauce is mouthwateringly spicy!
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Frequently Asked Questions:
Tuna Balls Recipe
I don’t have any Matzah meal right now. What else can I use?
You could use the good-old combo of breadcrumbs and flour instead.
Would oven-baking work for this recipe?
We wouldn’t exactly recommend baking the tuna balls in this recipe. Frying makes them a bit tastier.
But hey, if you gave it a shot anyway, let us know how it worked out for you!
Is there any way to prepare this recipe without frying the tuna balls?
You might get away with boiling the tuna balls instead of frying them.
You’ll mostly follow the same steps and cook the balls before adding them to the sauce pot.
Can I use canned tuna in water?
Sure! Just spill out the water first, add some oil, mix well, and the tuna will be good to go.
Is it possible to use this sauce for traditional meatballs?
Yes, the sauce from this recipe would work well with a regular meatball recipe. The veggies and spices can make the meaty flavor pop.
Tuna Balls Recipe With Matzah Meal
Equipment
Ingredients
Tuna Balls:
- 2 lbs. ground fish of your choice (hake/tilapia/tuna/Nile perch (1 kg))
- 2 onions
- 4 garlic cloves
- 1 carrot
- 1 red hot pepper
- ½ bushel parsley
- ½ bushel cilantro
- ½ cup Matzah meal
- 1 egg
- Some oil
- A pinch of salt
- A pinch of black/white pepper
- A pinch of cumin
- A pinch of meatball seasoning
- Some turmeric
Sauce:
- 10 garlic cloves
- 5 tomatoes (peeled and chopped)
- 1 bell pepper (cut into strips)
- 5-6 hot peppers
- 5-6 dry Shatta hot peppers
- Some oil
- 1 can crushed tomatoes
- A pinch of salt
- A pinch of black pepper
- A pinch of turmeric
- A pinch of cumin
- A pinch of paprika
- Some preserved lemon (to taste)
Instructions
Tuna Balls:
- Using your food processor, chop each of the vegetables on the tuna balls ingredient list separately.
- Transfer them to a bowl and add your fish of choice.
- To the same bowl, add the egg, oil, and seasoning blend (salt, pepper, cumin, turmeric, meatball mix).
- Pour in the Matzah meal and mix everything well.
- If the consistency is off, add water gradually.
- Mix again and shape the blend into balls.
- Heat up a bit of oil and fry the balls, making sure to cook the sides evenly.
Sauce:
- Heat some oil on a medium flame and start frying all the veggies on the sauce ingredients list.
- Season the veggies and stir well.
- Check to see if the sauce needs diluting with water.
- Let the sauce cook for 20 minutes or so.
- Toss the preserved lemon and fried tuna balls into the sauce pot.
- Cook for 20 more minutes.
Tips
- If you want to boost the texture and keep it interesting, we’d recommend adding chickpeas to the sauce. However, you’ll want to cook them first. Eating raw chickpeas can be risky and not-so-pleasant.
your time to shine:
Want a chance to feature on our site? comment down below or send us your pictures @sharethecook
“Awesome! One of a kind!”
Ortal
Fan
“Yummy, the perfect dish!”
Kochi Zehavi
Fan
“Wow, what a delicious pot I made.
Thanks to you it came out super scrumptious!!”
Ronit Azoulay
Fan
Oh, and we almost forgot!
This Tuna Balls Recipe is a part of our Lunch Series. Click NOW for more fun ideas you don’t wanna miss!
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