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Quick, budget-friendly, and flavorful pan-fried tuna meatballs served with a tangy, slightly spicy Greek yogurt sauce. Perfect for weeknight dinners, meal prep, and versatile serving options.

  • Total Time: 25-35 minutes
  • Yield: Approximately 4 servings 1x

Ingredients

Scale
  • 1 shallot, minced very fine
  • 2 cans tuna in olive oil, drained well but retain some moisture
  • 1 garlic clove, freshly minced
  • Sea salt, to taste
  • Black pepper, to taste
  • 1/4 cup plain breadcrumbs (panko breadcrumbs recommended)
  • 2 eggs, lightly beaten
  • 2 tbsp fresh parsley, finely chopped
  • 3 tbsp olive oil (or neutral oil with high smoke point)
  • 1 tbsp extra virgin olive oil
  • 1 garlic clove, grated or minced finely (for sauce)
  • 1 tsp smoked Spanish paprika (La Chinata brand preferred)
  • 1/2 cup low-fat plain Greek yogurt (creamy and thick)
  • 1 tsp fresh lemon juice
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Mince the shallot very fine.
  2. Grate or mince the garlic finely.
  3. Lightly beat the eggs.
  4. Drain canned tuna thoroughly using a fine-mesh sieve, leaving a little moisture for tenderness.
  5. Break up the tuna with a fork and transfer to a large mixing bowl.
  6. Add breadcrumbs, beaten eggs, minced shallot, grated garlic, chopped parsley, sea salt, and black pepper to the tuna.
  7. Mix gently until just combined forming a paste-like consistency, pressing and folding carefully.
  8. Scoop spoonfuls of the mixture, wet your hands slightly, squeeze gently to bind, and roll into golf-ball-sized meatballs.
  9. If mixture is too wet, sprinkle in more breadcrumbs to firm up.
  10. Heat a skillet over medium heat and add 3 tablespoons of olive oil (using oil reserved from tuna cans if available).
  11. Once oil shimmers, add meatballs in single layer without overcrowding the pan.
  12. Cook meatballs 7–8 minutes, turning occasionally until golden, crispy, and cooked through.
  13. Transfer cooked meatballs to a paper towel-lined plate to drain.
  14. In a small bowl combine Greek yogurt with grated garlic, smoked paprika, lemon juice, extra virgin olive oil, sea salt, and black pepper.
  15. Whisk the sauce until smooth and creamy.
  16. Drizzle the spicy yogurt sauce over warm meatballs and sprinkle with chopped fresh parsley for garnish.

Notes

Keep tuna moist but not wet to maintain tender meatballs; do not over-drain or overwork the mixture., Wet hands slightly when forming meatballs to prevent sticking and handle gently to keep texture tender., Avoid overcrowding pan when cooking to allow even browning and crust formation., The spicy yogurt sauce can be made fresh or stored separately to keep meatballs from getting soggy., Meatballs store well in airtight container in fridge up to 3 days; sauce stored separately., Freeze meatballs without sauce for up to 2 months; thaw overnight before reheating gently in skillet or microwave., Swaps: water-packed tuna plus 1 tbsp olive oil can replace olive oil-packed tuna; regular or panko breadcrumbs, crushed crackers, or almond meal as breadcrumb substitutes; plain yogurt, sour cream, or mayo as sauce alternatives; shallot can be substituted with finely minced red or white onion; smoked paprika can be replaced with regular paprika plus a pinch of cumin; fresh parsley garnish can be replaced with dill or chives.

  • Author: Ashley
  • Prep Time: 10-15 minutes
  • Cook Time: 15-20 minutes
  • Category: Main Course

Nutrition

  • Serving Size: About 4-6 meatballs per serving
  • Calories: Approximately 220 calories per serving (estimate)
  • Fat: Approximately 12 grams per serving (estimate)
  • Carbohydrates: Approximately 10 grams per serving (estimate)
  • Protein: Approximately 20 grams per serving (estimate)