Ingredients:

2 cans (7 Oz each) solid white Albacore tuna, drained well

3/4 cup whole milk ricotta, drained of any standing liquid

2 eggs, lightly beaten

1/3 cup grated cheese

1/2 cup Italian Style breadcrumbs (approximately), plus more for coating

Salt and pepper to taste 

Chopped parsley as needed

Vegetable oil for frying

Directions:

Place eggs in a large bowl and beat them lightly with a fork.

Add grated cheese and mix.

Now add drained tuna and ricotta, in addition to parsley, pepper and salt, if needed.

Continue mixing with fork until smooth and combined.

Add breadcrumbs, a little at a time (you may need less or more).

As the breadcrumbs are incorporated, check consistency.

Pick up a little mix with your clean fingers. If the mix stays together, it’s perfect. 

If the mix is too sticky, add more breadcrumbs.

If it’s crumbly, add a little milk.

Once perfect consistency has been achieved, begin forming the meatballs.

Place some additional breadcrumbs in a bowl and evenly coat all sides of meatballs.

Heat oil in a frying pan on medium heat. 

When oil is medium-hot (350F), carefully drop each meatball into pan.

When one side is golden, flip to other side.

Once meatballs are golden on all sides, remove to a platter lined with paper towels.

You can serve tuna-balls as they are or you can drop them in a pot of marinara sauce, allowing them to simmer a few minutes to enhance flavor.

If you choose the second method, you can serve tuna-balls with pasta fixed with their sauce.

Makes about 20 tuna-balls.

TIPS:

If you’d like a more intense flavor, add a couple anchovy fillets, finally chopped.

You can also add a little garlic powder to the mix to enhance flavor.

As I mentioned in the recipe, the amount of breadcrumbs you’ll need depends on how much liquid you have. Start with less and add more if needed.