These tuna balls make a nice change from the usual beef meatballs I make. Lighter with a lemony freshness they are perfect for a warm summers evening. You can make the meatballs the day before and store in the fridge so all you have to do when you get home from work is quickly fry the meatballs, cook the spaghetti and heat up a jar of tomato and chilli pasta sauce (or your own homemade tomato sauce such as this one). A quick, easy and delicious family meal.
Tuna Balls with Tomato Spaghetti
A lighter alternative to the usual beef meatballs. These tuna balls are spiked with lemon and chilli making them perfect for a summers evening.
- 3 x 160g tins Tuna in brine
- Half Lemon, zested
- 75g Breadcrumbs
- 2 Eggs, beaten
- 1/2 TSP Dried Chilli Flakes
- Jar of Tomato and Chilli Pasta Sauce
- 100g Mature Cheddar, grated
- 3 TBSP Creme Fraiche
- 400g Spaghetti
- Small handful Basil leaves, to serve
Step 1: Mix the drained tuna, lemon zest, breadcrumbs, egg and chilli flakes in a bowl. Form into walnut size balls and place on a tray. These can be made up to a day ahead.Step 2: When you are ready to eat, cook the pasta according to instructions and meanwhile heat a glug of oil in a frying pan and carefully fry the tuna balls for about 5 minutes until golden. Place the tuna balls on a plate and then pour in the tomato sauce, cheddar and creme fraiche and stir to combine. When bubbling place the tuna balls back in the sauce.Step 3: Carefully mix together the tomato sauce and spaghetti - the tuna balls are quite delicate. Serve with a few basil leaves.
DetailsPrep time: Cook time: Total time: Yield: 4