Mini Tuna Balls

tuna balls in a lunch container with macaroni an cheese, apple slices and carrot sticks

Servings: 12 balls

Prep Time: 10

Cook Time: 20

Total Time: 30

An easy, 3-ingredient recipe for nutritious mini tuna balls kids love.

5 from 12 votes

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Ingredients

2 6-ounce cans of tuna (or pouches), drained
¼ cup bread crumbs
1 egg, whisked

Instructions

Prep:

Preheat the oven to 350F. Lightly grease or line a baking sheet with parchment paper.

Make the tuna balls:

In a medium bowl, break up the tuna with a fork until you have small, even flakes. Add the whisked egg and combine with the tuna.
Add half of the bread crumbs to the tuna mixture and mix. Add the rest and mix well. The mixture should be a little wet and smooth enough to form balls.
With your hands, shape the tuna mixture into medium-sized 1-inch round balls and place them on the baking sheet as you go.

Bake:

Bake for 15 to 20 minutes, flipping them over after 10 minutes to help them brown on both sides. Remove them from the oven and serve warm.

Storage:

Refrigerate leftovers for up to 4 days or freeze them for up to 3 months.

Pack them for school:

These tuna balls can be enjoyed at room temperature, packed in a lunch container or hot packed inside a thermos container.

Notes

Air fryer directions: Form the tuna balls and cook them in a preheated air fryer at 370F for 10 minutes, stopping throughout to turn the tuna balls over for even cooking.

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