November 17, 2022

Baked Tuna Meatballs

Baked Tuna Meatballs

INGREDIENTS


  • 1 tablespoon olive oil
  • 1/2 medium onion, finely diced
  • 2 cups baby spinach, chopped
  • 2 cloves garlic, minced
  • 3 5-ounce cans tuna, or one pound cooked tuna
  • 1/4 cup almond flour
  • 2 beaten eggs
  • 1 tablespoon mayonnaise
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoon chopped fresh dill, chopped
  • salt and pepper, to taste


METHOD


  1. Heat the oil in a pan on medium heat. Add the diced onion and minced garlic and saute for a minute. Then add the chopped baby spinach and saute for another 1-2 minutes or until the spinach is wilted.
  2. Transfer the onion spinach mixture to a bowl and let it cool. You can place the bowl in the fridge to speed this up.
  3. Preheat your oven to 400 degrees fahrenheit.
  4. Drain the cans of tuna and add the tuna to a mixing bowl along with the cooled vegetables, almond flour, eggs, mayonnaise, lemon juice, parsley, dill, salt and pepper.
  5. Use your hands to dig in and mix everything together, breaking up any large chunks of tuna. The finer the mixture, the easier it will stick together.
  6. Use a medium cookie scoop to scoop out evenly sized amounts of mixture. Use your fingers to mold this into a ball, then place it on a parchment lined baking tray.
  7. Bake the tuna meatballs for 20-25 minutes, or until lightly golden.

Freedom Bulletin #295

August 22, 2025
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August 7, 2025
 One Pan Bacon & Cod Skillet 2 servings | 25 minutes INGREDIENTS 4 slices Bacon (chopped) 1 Yellow Onion (medium, chopped) 1 Cod Fillet (chopped) 1 tbsp Avocado Oil 1 Sweet Potato (Japanese, large, peeled, diced) 1/4 cup Parsley (chopped) 2 tsps Apple Cider Vinegar (or to taste, optional) METHOD Heat a large non-stick pan over medium-high heat. Once hot, add the bacon and the onions. Cook for three to four minutes, or until the bacon is crispy. Add the cod and sauté for two to three minutes, breaking it up as it cooks. Set aside. Remove the bacon grease from the pan and carefully wipe the pan out with a paper towel. Add the oil and sweet potato to the pan and cook, stirring occasionally, for about five to seven minutes or until browned and cooked through. Return the fish mixture to the pan. Stir in the parsley and cook for two more minutes, stirring, to heat through. Divide evenly between plates. Drizzle with apple cider vinegar (optional) and enjoy! NOTES Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: One serving is approximately 1 1/2 cups. More Flavor: Add smoked paprika. Use salmon instead of cod. Fillet Size: One cod fillet is equal to 231 grams or eight ounces. Nutrition Facts ​ ​Amount per 2 servings​ 905 calories 39gs protein 126gs carb 28gs fat