First, drain the tuna well.
Then add all the ingredients in a bowl and mix well with a fork, until you get a fairly compact homogeneous mixture.

With wet hands, so that the mixture does not stick too much, form the meatballs, then pass them in the breadcrumbs, making it stick evenly.

Heat the oil in a large pan and start cooking, turning the meatballs to brown them evenly.

Once cooked, drain the tuna and philadelphia meatballs well, dry them with absorbent paper and serve immediately.

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