Spaghetti and Tuna Meatballs |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Tuna meatballs is a new one for me but it sounds interesting and I am always up for making comfort food more healthy. I found this recipe in the Autumn 2008 copy of BBC Easy Cook magazine. The recipe states that the meatballs can be frozen. Ingredients:
2 (6 ounce) cans tuna in vegetable oil, drained (reserve a bit of the oil) |
2 tablespoons pine nuts |
1 lemon, zest of |
1/4 cup fresh parsley, roughly chopped |
1 1/2 ounces fresh breadcrumbs |
1 egg, beaten |
14 ounces spaghetti |
1 (17 ounce) jar spaghetti sauce |
Directions:
1. Flake the tuna into a bowl.
2. Tip in the pine nuts, lemon zest, parsley, breadcrumbs and egg.
3. Season and mix together with your hands until completely combined.
4. Roll the mix into 12 walnut-sized balls.
5. Put a large pan of water on to boil, then cook the spaghetti according to the pack instructions.
6. Heat a little of the reserved tuna oil in a large non-stick frying pan. Then fry the tuna balls for 5 minutes, turning every minute or so until completely golden.
7. Drain on kitchen paper.
8. Heat the spaghetti sauce and then toss together with the pasta and tuna balls.
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