Tuna meatballs

Ingredients for 2

150 g spaghetti

For the meatballs
200 g tuna, canned
olive oil
25 g pine nuts
sea salt
freshly ground black pepper
1 teaspoon dried oregano
1 handful fresh flat-leaf parsley, chopped
50 g breadcrumbs
15 g Parmesan, grated
1 egg
juice of 1 lemon

  For the tomato sauce
olive oil

1/2 small onion, peeled and finely chopped
2 cloves garlic
1 teaspoon dried oregano
400 g good-quality passata
freshly ground black pepper
1 small bunch fresh basil

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  1. Put all the ingredients for the meatballs in the blender and mix very shortly , just to cut, do not over blend it.
  2. Using your hands, squeeze it into meatballs slightly smaller than a golf ball. If the mixture is very sticky, add a few more breadcrumbs.
  3. Put the pan on the heat with a little olive oil. Add your meatballs to the pan and bake them about until they’re golden brown all over.
  4. Cook the pasta until it’s just al dente.
  5. To make the sauce, heat the oil in a frying pan over a medium heat, add chopped garlic and onion and fry slowly.
  6. Add passata, oregano and pepper and bring to the boil. Simmer for 10 minutes.
  7. Serve the pasta with the tomato sauce, tuna balls and finish with fresh basil.

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