Meatballs with a twist recipe
All kids love meatballs... so why not use that to your advantage, and disguise a little tuna in them next time? Fiona Faulkner's 'meatballs with a twist' are sure to work.
Ingredients
- 2 tbsp olive / rapeseed oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 70 g pine nuts – whizzed in a food processor – or chopped up a bit
- 2 small cans of sustainably-sourced tuna meat in spring water (not oil)
- 1 lime, juice only
- 1 egg, beaten
- 140 g fresh breadcrumbs (make use of the crusts at either end of a loaf!)
- 1 good handful of fresh parsley – finely chopped
- 1 pinch salt and pepper
- 4 lots of spaghetti / pasta to serve – and some tomato-based pasta sauce
- 2 tbsp olive / rapeseed oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 2.5 oz pine nuts – whizzed in a food processor – or chopped up a bit
- 2 small cans of sustainably-sourced tuna meat in spring water (not oil)
- 1 lime, juice only
- 1 egg, beaten
- 4.9 oz fresh breadcrumbs (make use of the crusts at either end of a loaf!)
- 1 good handful of fresh parsley – finely chopped
- 1 pinch salt and pepper
- 4 lots of spaghetti / pasta to serve – and some tomato-based pasta sauce
- 2 tbsp olive / rapeseed oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 2.5 oz pine nuts – whizzed in a food processor – or chopped up a bit
- 2 small cans of sustainably-sourced tuna meat in spring water (not oil)
- 1 lime, juice only
- 1 egg, beaten
- 4.9 oz fresh breadcrumbs (make use of the crusts at either end of a loaf!)
- 1 good handful of fresh parsley – finely chopped
- 1 pinch salt and pepper
- 4 lots of spaghetti / pasta to serve – and some tomato-based pasta sauce
Details
- Cuisine: Italian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Melt 1 tbsp or so of the oil in a frying pan. Add the onion, garlic and pine nuts and sauté for a minute or two on a med-high heat. Set aside.
- Drain the tuna and – with a fork – flake it into a large mixing bowl. Add the juice, egg, breadcrumbs, and parsley. Mix thoroughly with a metal spoon.
- Now add the onion, garlic and pine nuts and mix again with a pinch of salt and some pepper.
- Take small handfuls of the mixture, squeeze into little ‘meatballs’ (no bigger than a golf ball – about walnut sized) and place on a non stick baking tray as you go. Keep the meatballs the same sort of size and (if you have time) put them in the fridge for an hour or so to let them firm up a bit.
- Once you’re ready to start cooking them, stick the kettle on to boil up the spaghetti or pasta. Heat another bit of oil in a non-stick frying pan and fry these off on a medium-high heat, until golden brown and heated through. (You could also heat them up in the oven).
- Serve with pasta and fresh tomato pasta sauce – along with extra sprinklings of fresh parsley.
Visit fionafaulkner.co.uk for more information about Fiona and her child-friendly recipes.
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