Classic Polpete od Tune (Tuna Meatballs)
Tradicionalno jelo · Croatian
Traditional Dalmatian tuna meatballs, pan-fried until golden brown and served with a simple tomato sauce or as is. These are flavorful and moist, perfect as an appetizer or a light main course.
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Sastojci
- Canned tuna in olive oil, drained2 cans (approx. 150g each)
- Breadcrumbs1/2 cup
- Eggs1 large
- Garlic, minced1 clove
- Fresh parsley, chopped2 tablespoons
- Parmesan cheese, grated1/4 cup
- Lemon zest1 teaspoon
- Olive oil, for frying3 tablespoons
- Saltto taste
- Black pepperto taste
Koraci
- 1
In a medium bowl, flake the drained tuna.
- 2
Add breadcrumbs, egg, minced garlic, chopped parsley, grated Parmesan cheese, and lemon zest to the bowl.
- 3
Season with salt and black pepper to taste. Mix everything together until well combined. If the mixture is too wet, add a little more breadcrumbs.
- 4
Form the mixture into small meatballs, about 1.5 inches in diameter.
- 5
Heat olive oil in a large skillet over medium heat.
- 6
Carefully place the meatballs in the hot oil and fry for about 5-7 minutes, turning occasionally, until golden brown and cooked through.
- 7
Remove the meatballs from the skillet and place them on a plate lined with paper towels to drain excess oil.
- 8
Serve hot, garnished with extra parsley if desired.
