Tuna Balls in Salsa Verde (or Bolitas de Atún en Salsa Verde)

Time is scarce around here. I have to take advantage of every second, every minute available. Moms, surely you understand this problem. People used to tell me it got better when my son got older. He would be more independent. True, but then, the mom worries change. Instead of running after my kiddo making sure he didn’t accidentally eat bleach, I now worry about bullies at school and sassy girls. Sigh… Here to ease the pain, Tuna Balls in Salsa Verde, or Bolitas de Atún en Salsa Verde.

These Tuna Balls in Salsa Verde, or Bolitas de Atún en Salsa Verde, are perfect for my super active, little guy. When he’s out playing basketball with his friends, he can pop one of the meatballs and keep going. Cheap, easy, and I can make them ahead of time! Love them.

My friends, I use canned tuna. It’s always in my cupboard. Ready and available, and it’s an excellent source of protein. We’re all about the protein around here. Dr. Vogelmann (aka “The Hubs”) is not big on the carbohydrates. This version of Tuna Balls in Salsa Verde, or Bolitas de Atún en Salsa Verde, is healthy too. I don’t fry or bread them. They go in the oven on a baking sheet and done in no time.

I usually stick them in a resealable plastic bag and place them in the fridge (or freezer) and take them out when when needed. You can eat them by themselves, but the Salsa Verde really pulls all the flavors together. If you’re looking for an inexpensive, entertaining appetizer or dish, put them on a serving tray. They will be gone in no time. Enjoy!

Tuna Balls in Salsa Verde (or Bolitas de Atún en Salsa Verde)

Easy-to-make, cheap, and yummy. Serve as an appetizer or quick lunch. It is always a winner with kids and moms alike.

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Course: Appetizer, Lunch

Cuisine: Mexican

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Servings: 2 dozen

Author: Maggie Unzueta

Ingredients

• 2 cans of tuna in water drained
• 1 cup breadcrumbs
• 1 garlic clove finely minced
• 1 jalapeño finely minced
• 1 egg
• 2-3 tablespoons Cilantro chopped
• ¼ cup onion chopped
• Salt and Pepper
• Non-stick spray
• 1 cup Salsa Verde

Instructions

• Preheat oven 400 degrees F.
• Combine tuna, breadcrumbs, jalapeño, egg, cilantro, onion, salt and pepper.
• Form into 1-inch balls.
• If needed, add more breadcrumbs.
• Add non-stick spray to a baking sheet.
• Add balls to the baking sheet.
• Bake for 18 minutes.
• (If freezing, put into a plastic bag until ready to use).
• Transfer meatballs to a large skillet.
• Add salsa verde.
• On low heat, cook for 5 minutes.
• Remove from heat.
• Enjoy!

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