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Tuna Balls with Tomato Spaghetti

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. A quick, easy and delicious family meal.

Tuna Meatballs
Pasta
Yield: 4

Tuna Balls with Tomato Spaghetti

Tuna Meatballs with Tomato Spaghetti
prep time: 20 minscook time: 20 minstotal time: 40 mins

ingredients:

  • 3 x 160g tins Tuna in brine
  • Half Lemon, zested
  • 75g Breadcrumbs
  • 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

instructions

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.




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