adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Tuna meatballs with fresh tomato sauce
Tuna meatballs with fresh tomato sauce
0 Likes
Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Delicious tuna meatballs with zesty lemon and parmesan - a hit with all ages!
Ingredients:
  • 1 thick slice day-old ciabatta or sourdough bread, crusts removed, torn into small pieces
  • 150ml milk
  • 500g tuna fillets, trimmed, cut into 5mm cubes
  • 40.00 ml finely chopped flat-leaf parsley, plus 40.00 ml extra to garnish
  • 1/2 tsp dried oregano
  • 20.00 ml grated lemon zest
  • 1 egg, beaten
  • 36.40 gm extra virgin olive oil
  • 40.00 ml toasted pine nuts
  • 40.00 ml raisins
  • 2 x Mutti Polpa Finely Chopped Tomatoes 400g
  • 40.00 ml finely chopped flat-leaf parsley leaves
  • 5.00 gm caster sugar
Instructions:
  • Preheat your oven to 200 degrees Celsius.
  • Let bread luxuriate in milk for 5 minutes, then gently press out extra moisture. Combine bread with tuna, herbs, cheese, lemon zest, salt, and pepper in a bowl, mixing with your hands until everything is harmoniously blended. Introduce the egg, mix thoroughly, and mold the mixture into 12 delectable meatballs.
  • Place on a greased baking sheet, brush with oil, and bake for 15 minutes or until firm and lightly golden on the bottom.
  • In a large pan over medium heat, sauté garlic in oil until fragrant, about 2 minutes. Add raisins, tomato, parsley, and sugar. Season with salt and pepper, then pour in 1/2 cup (125ml) water and simmer for 15 minutes, stirring occasionally, until slightly reduced.
  • Place the meatballs in the pan with the browned side facing up and let them simmer for 4-5 minutes until heated through. Divide the meatballs among 4 bowls, sprinkle with parsley and pine nuts, and serve.

Similar Recipes