Tuna Croquette Meatballs

Name: Tuna Croquette Meatballs
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: American
Ingredients: 10 oz (280 g) canned tuna in water, drained and flaked; 1 cup (240 ml) mashed potato (cooled), smooth and cooled to room temperature; ½ cup (60 g) panko breadcrumbs, divided (½ cup for mixing, more for coating); 1 whole (50 g) large egg, lightly beaten; 2 whole (20 g) green onion, thinly sliced (white and light green parts) (optional); ½ tsp (3 g) kosher salt; ¼ tsp (1.3 ml) freshly ground black pepper; ¼ tsp (1 g) smoked paprika (optional); 2 tbsp (30 ml) vegetable oil or canola oil; ½ whole (60 g) lemon, for zest and juice (optional)

From the MyKitchenBank Kitchen

Crispy pan-fried meatballs made from canned tuna, mashed potato, and breadcrumbs. These golden bites have a crunchy exterior and a tender, savory center. Budget-friendly, quick to make, and perfect served as an appetizer with a sauce or as part of a light meal.

Prep: 15 min
Cook: 12 min
Total: 27 min
Makes: 16 meatballs (serves 4 as appetizer or side)

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Steps

Before you start

Drain canned tuna thoroughly and flake it with a fork
Have all ingredients measured and ready before mixing
Use waxy potatoes or leftover cooled mashed potatoes for best texture

1
Mix tuna mixture
- In a medium bowl, combine the drained flaked tuna, cooled mashed potato, ½ cup (60 g) panko breadcrumbs, beaten egg, green onion (if using), salt, black pepper, and smoked paprika (if using).
- Fold gently with a wooden spoon until just combined—do not overmix or the meatballs will be dense.
- The mixture should hold together when squeezed but remain slightly loose.
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Ready when: mixture holds together when squeezed but is not compacted
Tip: If the mixture is too wet, add 2 tbsp more breadcrumbs; if too dry, add 1 tbsp water or beaten egg.
2
Shape meatballs
- Pour additional panko breadcrumbs into a shallow bowl.
- Using a 1½-tablespoon cookie scoop or your hands, gently form the tuna mixture into 16 balls about 1¼ inches (3 cm) in diameter.
- Roll each ball lightly in the panko until evenly coated, pressing gently so the crumbs stick.
- Place on a plate.
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Ready when: all meatballs are evenly coated and rest on a plate
Tip: Wet hands slightly before shaping to prevent sticking; chill meatballs in the freezer for 5 minutes if they feel fragile.
3
Heat oil and panOven 375°F / 190°C
- Pour 2 tablespoons (30 ml) oil into a 12-inch (30 cm) nonstick skillet or cast iron and heat over medium-high heat (about 375°F / 190°C).
- When the oil shimmers and a breadcrumb sizzles immediately when dropped in, the pan is ready.
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Ready when: oil shimmers; a test breadcrumb sizzles instantly
Tip: Use medium-high, not high, to prevent the outside from burning before the inside is warmed through.
4
Pan-fry meatballs
- Carefully place 8 meatballs into the hot oil, spacing them so they don't touch.
- Fry undisturbed for 2–3 minutes until the bottom is deep golden and crispy.
- Gently roll each meatball with a wooden spoon or spatula to cook the next side, then fry another 2–3 minutes.
- Continue rolling every minute or so until all sides are golden brown and crispy, about 6 minutes total.
- Transfer to a plate lined with paper towels.
- Repeat with the remaining 8 meatballs.
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Ready when: exterior is deep golden brown and crispy on all sides; center is warm throughout
Tip: Don't crowd the pan or move meatballs too much early on—they need contact with hot oil to form a crust. If oil cools between batches, reheat to shimmering.
5
Finish and serve
- Serve the meatballs warm with a squeeze of fresh lemon juice (if using) and your choice of dipping sauce—tartar sauce, cocktail sauce, or a simple lemon-dill mayo all work beautifully.
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Tip: Serve immediately while the exterior is crispiest, though they stay good warm for up to 20 minutes.

Good to know

Tips

Leftover mashed potato works perfectly and saves time; make sure it's completely cooled so it doesn't warm the mixture and make it wet.
For extra flavor, add ½ tsp of Worcestershire sauce, a pinch of cayenne, or ½ tsp Old Bay seasoning to the mixture before forming.
A cookie scoop or ice cream scoop makes shaping consistent and fast; ensures even cooking.
If meatballs crack or fall apart while frying, the mixture was likely too wet or the pan wasn't hot enough—chill the remaining mixture and check oil temperature before the next batch.

Make ahead

Formed meatballs can be kept covered in the refrigerator for up to 4 hours or frozen for up to 3 months before frying. Fry from cold (adding 1 minute to cooking time if frozen). Cooked meatballs can be reheated in a 350°F (175°C) oven for 8 minutes or in a skillet with a drizzle of oil over medium heat for 3–4 minutes.

Storage & reheating

Room temperature (2 hours, loosely covered). Refrigerator (3 days in an airtight container; reheat gently on stovetop or oven). Freezer (3 months, cooked; thaw overnight in fridge then reheat, or freeze raw and cook from frozen adding 1 minute per side).

Substitutions

mashed potato (cooled) → 1 cup (120 g) cooked, mashed cauliflower or cooked mashed sweet potato. Use for lower-carb or different flavor; ensure it's cooled and excess moisture pressed out with paper towels.
panko breadcrumbs → Regular dried breadcrumbs or crushed saltine crackers. Regular breadcrumbs will create a finer crust; panko gives better crispness.
canned tuna in water → Canned salmon or 1 cup (140 g) flaked fresh cooked tuna or white fish. Drain canned salmon well and pick out any small bones for best texture.
green onion → 1 tbsp finely minced fresh dill, parsley, or ½ tsp Old Bay seasoning. Adds freshness and flavor; Old Bay gives a classic seafood taste.