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.
Disclosure: This post contains affiliate links.
My friends, I use canned tuna
I usually stick them in a resealable plastic bag
- 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
- 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!
Disclosure: This post contains affiliate links.
Abby of Baby Birds Farm says
I love that this uses canned tuna! I always need “pantry” meal ideas. And salsa verde? Rico!
Maggie Unzueta says
Awesome. Hope you like it!