Fish Recipes Healthy Recipes Meals Snacks Tuna Recipes

Sweet and Sour TUNA Balls Recipe

Sweet and Sour Tuna Balls Recipe
Written by Derek Howes

If you like sweet and sour chicken then you’re going to LOVE this cheap, absolutely delicious, and QUICK Sweet and Sour Tuna Balls recipe!

Here is the recipe:

  • 2 Cans Tuna
  • 2 Large Eggs
  • 1 Tablespoon Soy Sauce (Low Sodium)
  • 1 Tablespoon Rice Vinegar
  • 2 Tablespoons (34g) Ketchup
  • 1 Tablespoon Apple Cider Vinegar
  • 5 Teaspoons (20g) Light Brown Sugar
  • 1/4 Teaspoon Garlic Powder
  • 1 Cup (60g) Japanese Style Bread Crumbs

Calories in the WHOLE recipe:

  • Calories: 742
  • Fat: 14g
  • Saturated Fat: 3g
  • Sodium: 1750mg
  • Carbs: 83g
  • Fiber: 2g
  • Sugar: 30g
  • Protein: 71g

Calories in each ball (if you make 6):

  • Calories: 123
  • Fat: 2.3g
  • Saturated Fat: .5g
  • Sodium: 291.6mg
  • Carbs: 13.8g
  • Fiber: .3g
  • Sugar: 5g
  • Protein: 11.6g

Drain your Tuna. Combine all of your ingredients into a bowl. Mix everything together. Take out a baking sheet (you can line it with aluminum foil to save time on clean up). Shape your mix into balls and put them onto the baking sheet. Bake on 375°F/190°C for 10:00-20:00. Mouthgasm!

Tips:

  • Top them with a couple drops of honey!

About the author

Derek Howes

Derek Howes is a personal trainer and chef with over a decade of experience in the gym and kitchen. Derek, who is also known as The Protein Chef on his blog and YouTube channel shows his viewers every week that food doesn’t need to be boring or repetitive, it’s all about balance, moderation, and having the knowledge to change things up. His recipes which have been featured in the news, magazines, and on TV are cheap, quick, AND delicious! His motto in life is “everything in moderation” and is without question the most important habit he follows.

1 Comment

  • These are very good! I actually cut the carbs by doubling the recipe but still using only 1 cup whole wheat bread crumbs. Baked for 20 mins and they are tender and moist, holding together just fine. We had them for dinner with stir fried bok choy and yellow peppers with red chile flakes. Sweet, sour and spicy.

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