These meatballs are delicious with pasta or
can be served as a snack with drinks instead.
Recipe [Makes 27]
Ingredients:
- 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
- 5 ripe, red tomatoes, finely chopped
- extra-virgin olive oil
- 1 packet small pasta shapes, cooked according to packet instructions
- In a bowl, mix all ingredients for the tuna meatballs until well combined.
- 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.
- 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.
