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

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

Last Updated November 19, 2020. Originally Posted May 30, 2017 By Maggie Unzueta

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

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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Tuna Balls in Salsa Verde, or Bolitas de Atún en Salsa Verde. Easy, cheap, and delicious. by Mama Maggie's Kitchen

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.

Tuna Balls in Salsa Verde, or Bolitas de Atún en Salsa Verde. Easy, cheap, and delicious. by Mama Maggie's Kitchen

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.

Tuna Balls in Salsa Verde, or Bolitas de Atún en Salsa Verde. Easy, cheap, and delicious. by Mama Maggie's Kitchen


Disclosure: This post contains affiliate links.

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.

Tuna Balls in Salsa Verde, or Bolitas de Atún en Salsa Verde. Easy, cheap, and delicious. by Mama Maggie's Kitchen

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, cheap, and delicious. by Mama Maggie's Kitchen

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
Calories: 456kcal
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!

Notes

Serve as an appetizer or quick lunch.
They go in the oven on a baking sheet and done in no time.
Stick them in a resealable plastic bag and place them in the fridge (or freezer) and take them out when when needed.

Nutrition

Calories: 456kcal | Carbohydrates: 49g | Protein: 43g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 143mg | Sodium: 1660mg | Potassium: 699mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1024IU | Vitamin C: 15mg | Calcium: 140mg | Iron: 6mg
Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!


Disclosure: This post contains affiliate links.

Filed Under: Appetizers, Healthy, Mexican, Recipes, Seafood

About Maggie Unzueta

Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

Reader Interactions

Comments

  1. Abby of Baby Birds Farm

    June 2, 2017 at 12:56 pm

    I love that this uses canned tuna! I always need “pantry” meal ideas. And salsa verde? Rico!

    Reply
    • Maggie Unzueta

      June 6, 2017 at 12:06 pm

      Awesome. Hope you like it!

      Reply

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