• Line a baking sheet with parchment paper ; set aside. NOTE: For this recipe, I used my 9 x 13 Rectangular Mold placed on top of a medium perforated baking sheet. Set aside.
• Preheat oven to 400F/200C.

TUNA MEATBALLS PREPARATION

• Heat the olive oil in a pan on medium heat. Add the diced onion and minced garlic. Sauté for 2-3 minutes.

  Add the chopped baby spinach and sauté for another 1-2 minutes or until the spinach is just wilted.

  Transfer the onion spinach preparation to a bowl and let it cool down while preparing the rest of the recipe.
  1 Tbsp olive oil, 1/2 sweet onion, 2.12 oz Fresh Baby Spinach Leaves, 2 Garlic Cloves
  
• Drain the cans of tuna and add the tuna to the mixing bowl along with the chopped parsley, chopped dill, almond flour, eggs, mayonnaise and lemon juice. Season with salt and pepper, to taste.

  Use your hands to dig in and mix everything together, breaking up any large chunks of tuna. NOTE: The finer the mixture, the easier it will stick together.
  15 oz Solid white albacore Tuna, 1.76 oz almond flour, 2 eggs, 1 Tbsp Mayonnaise, 1 Tbsp Lemon Juice, 4 Tbsp Italian parsley, 2 Tbsp dill, Salt, Pepper
  
• Use a 3-Tablespoon cookie scoop to scoop out evenly sized amounts of mixture. Use the palm of your hands to roll into a ball, then place it on your prepared baking tray. NOTE: With this recipe, I made 12 balls.
  

BAKE!

• Bake for 20 minutes at 400F/200C. (Every oven heats differently, monitor your meatballs from 18 minutes). Use a Digital Thermometer to ensure the meatballs are cooked through at 165F/75C.
  

LEMON YOGURT SAUCE PREPARATION

• While the meatballs are in the oven, mix in the Greek yogurt together with the lemon juice. Set aside in the refrigerator.
  4 oz Greek yogurt, 1 tsp lemon juice
• Once your Baked Tuna Meatballs are out of the oven, serve right away with some lemon yogurt sauce. Enjoy & Bon Appétit!