Tuesday, 8 May 2012

Tuna Meatballs

These meatballs are delicious with pasta or 
can be served as a snack with drinks instead.

Recipe  [Makes 27]

  • 170g tin tuna in oil, drained 
  • 1 large potato, cooked and mashed well 
  • 40g freshly grated Parmesan 
  • 1 egg, finely beaten
  • grated zest of one lemon
  • 1 garlic clove crushed with ½ tsp sea salt flakes
  • freshly ground black pepper 
  • flour for coating 
  • sunflower oil for frying
To serve:
  • 5 ripe, red tomatoes, finely chopped 
  • extra-virgin olive oil 
  • 1 packet small pasta shapes, cooked according to packet instructions
  1. In a bowl, mix all ingredients for the tuna meatballs until well combined. 
  2. Shape the mixture into walnut-sized balls, roll lightly in flour. Fry in oil about 1cm deep, turning, until golden all over. Set aside on a plate lined with paper towel. 
  3. Spoon the pasta onto four plates, top with some tomato and lots of extra-virgin olive oil and season well. 

Top with the meatballs and serve immediately.