Canned tuna meatballs in tomato sauce with pasta for an easy dinner that’s ready in under 30 minutes. Super flavorful and easy to make, a fun twist on classic meatballs.
Pasta with tuna is a go-to here, so making tuna meatballs felt like a no-brainer. They’re soft and coated in a smooth tomato sauce with cherry tomatoes that add a fresh little pop.
I love pasta and meatballs in any version, and this one brings all the comfort. It comes together in a blitz and works perfectly on a busy night when you want to make something a little unexpected.
And if you like turning canned tuna into dinner, try my speedy harissa tuna pasta, tuna bowls or this tomato tuna pasta.
Watch the recipe video
Let me guide you through the recipe with this, step-by-step VIDEO or follow along on YouTube.
Pro tip
For the tuna meatballs, I use canned tuna in water, but tuna in olive oil works too. Just make sure to drain it well, otherwise the mixture will be too wet and harder to shape.
Ingredients
The meatballs are made with tuna, breadcrumbs, egg, and simple seasonings like salt, black pepper, garlic powder, and dried oregano. I also add shredded mozzarella, which gives them a softer texture and a slightly gooey center. I’ve tested them without cheese too, and while they still work, they come out a little drier. Parmesan is a good swap if you prefer that.
For the sauce, I start with garlic and tomato paste, then loosen it with plenty of pasta water to make it smooth and silky. A little oregano, black pepper, and chili flakes build the flavor effortlessly. Finally the cherry tomatoes go in at the end for a fresh, bright note that lifts the whole sauce.
Variations
- Use any pasta shape you like here. I went with penne, but short or long pasta both work well.
- You can also add spinach, grated zucchini, sun-dried tomatoes, or roasted bell peppers.
- For a richer finish, add grated Parmesan on top.
Serving tips
Serve with a big green salad on the side drizzled with balsamic vinegar or some garlic bread. A crusty baguette works well too.
Make ahead
You can make the tuna meatballs up to 1 day ahead and keep them covered in the fridge until ready to cook.
They also freeze well before cooking. Arrange them on a tray and freeze until solid, then transfer to a freezer bag or container. Use within 2 months and thaw overnight in the fridge before cooking.
Storage
Store leftovers in an airtight container in the fridge for up to 2 days, or freeze for up to 2 months.
Tuna Meatballs in Tomato Sauce
Ingredients
- 2 cans (7 oz/200 g) tuna in water - drained
- ½ cup breadcrumbs
- 1 egg
- ½ tsp salt
- ½ tsp coarsely ground black pepper
- ½ tsp dried oregano
- 1 tsp garlic powder
- 2 oz grated mozzarella
- 2 tbsp avocado oil - for searing
Tomato Sauce
- 4 garlic cloves - minced
- 5 oz tomato paste
- 1 tsp salt
- ½ tsp coarsely ground black pepper
- 1 tsp dried oregano
- ½ tsp chili flakes - more or less to taste
- 1 cup cherry tomatoes
- 2 tbsp parsley - fresh, chopped
- 1 cup pasta water
- 12 oz penne
Instructions
- Add the drained tuna, breadcrumbs, egg, salt, pepper, garlic powder, oregano, and mozzarella to a large bowl. Mix to combine, then roll it into meatballs about the size of a walnut.
- Boil the penne in a large pot of generously salted water. Drain when ready, reserving about 1 ½ cups of the pasta water.
- Heat the oil in a large skillet or pan over medium heat. Add the tuna meatballs and brown them all over. Remove from the skillet.
- Add the garlic, salt, pepper, oregano, and chili flakes to the same skillet. Stir in the tomato paste and cook for 2 minutes. Add the cherry tomatoes and cook for 3 minutes more.
- Pour in ½ cup of the reserved pasta water and simmer for 2 minutes, or until the tomatoes start to burst. Press them gently with a fork to release their juices.
- Add the pasta, parsley, and tuna meatballs. Toss to combine. Add ½ cup more pasta water and stir until glossy. Enjoy!
Video
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