Low fat Tuna and Ricotta balls from Laura’s diary

Low fat Tuna and Ricotta balls from Laura’s diary

By 05/01/2015

After last summer's successful "Cooking with Laura Series", my little sister Laura (who is actually much taller than myself!) is back with a recipe I really love: low fat tuna and ricotta balls.

If you like fish and you are looking for something light but tasty these oven cooked balls are going to be your thing.

Laura used canned tuna for this recipe but of course you can use any other type of fish you like. The ricotta will make them soft and delicate and the addition of eggs will help in combining the ingredients.

We don't like frying in January. This is a month to go back to a normal food routine and to cut down gently but firmly on calories...and by the way without missing out on taste. In my mind healthy and light food is never boring... it is simply Italian! πŸ™‚

These balls will be equally tasty if you drizzle them lightly with olive oil and then you pop them in the oven for 30 minutes until nice and golden.

This recipe comes from Laura's kitchen diary. I never knew she kept an old fashioned diary with all her favourite recipes..and they are all simple and supertasty. Just what we all want: easy and quick recipes for every day of the week.

Laura's diary

  • Prep Time : 25 minutes
  • Cook Time : 30 minutes

Ingredients

Instructions

Let's have a look at our main ingredients:

Canned tuna (drained), eggs, ricotta cheese, breadcrumbs, grated parmesan, anchovy fillets and parsley. We also need olive oil and salt and pepper.

tuna balls ingredients

Drain the tuna from its oil then mix with the ricotta. You want a creamy consistency.

mixing tuna mixture

Whip the eggs

whipping eggs

Chop the anchovies and add them to the eggs then add them to the ricotta and tuna mixture.

adding anchovies

Add the parsley, the parmesan, salt and pepper and mix well

mixing mixture

Shape the mixture into small balls

making tuna balls

Roll them in the breadcrumbs

rolling balls in breadcrumbs

Grease a baking tray with oil, place the balls on it, drizzle them with olive oil and cook them for 30 minutes at 180C or 356F until lightly golden.

Tuna Ricotta Balls low fat recipe

Serve warm with cooked vegetables or salad.

Tuna Ricotta Balls low fat recipe

Tuna Ricotta Balls low fat recipe

Tuna Ricotta Balls low fat recipe

Print
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

13 Responses to Low fat Tuna and Ricotta balls from Laura’s diary

  1. gloria

    Love these Alida!
    We love ricotta and tuna!
    So im sure we would love these!

    • Alida

      Thank you Gloria!

    • Alida

      Thank you Lina for all your lovely comments!

  2. Dottie Sauchelli Balin

    Dear Alida,
    I didn’t forget you…just been busy…These look delicious! Love “Cooking with Laura” I have never had these before and they are very easy to create. I have to try them. What luck to have found this recipe in Laura’s journal. I like that idea. Low-fat tuna and ricotta balls look like a fun food to pass when you are planning on company. My family makes Ricotta Ball Soup. I think I may have posted it once. I have to share this one with my mom. Great job to you and of course to Laura. Thanks for sharing dear friend. Have a wonderful week getting back to a normal routine.
    Dottie πŸ™‚

    • Alida

      I know Dottie, Christmas time is just such a busy time for everyone. It is nice to go back to normality again! These ricotta balls were new to me and I love them. I will check out your post too! Ciao.

  3. la cucina di Molly

    Queste polpette di ricotta e tonno sono favolose, ottimo abbinamento! Concordo con te, dopo le feste si deve tornare alla normalitΓ ! Bellissima la tua sorellina Laura, complimenti! Un abbraccio!

  4. Diana

    These are so creative…as always your sis is adorable!

  5. Fiver Feeds

    I like tuna very much, definitely must try these balls

  6. Sue Olivant

    Loved these and so easy to make. I didn’t have enough breadcrumbs so used a mixture of sesame, linseed and and other small seeds and worked out well. These freeze well and make a nice change from sandwiches and savoury muffins for my husband’s lunch box. I’ll be making these time and time again.

    • Alida

      Hey Sue I am so pleased you liked the recipe. I have been making these a few times too. My sister always seems to come up with good ideas and whenever I am in Italy I beg her to cook for me!

Leave a Reply

Your email address will not be published. Required fields are marked *