A great staple for speedy midweek meals, these tinned tuna meatballs are packed with flavour.
Tuna meatball spaghetti
Ingredients
4
servings
-
- 2 tins
- 1
- 0,5 tsp
- 50 g
- 1
- 1
- 2 tsp
- 2 tbsp
- 500 g
- 2
- 300 g
- 1 tbsp
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Preparation
Blitz the tuna, garlic, dried basil, breadcrumbs, egg and some seasoning together in a food processor along with the lemon zest and half the juice.Once fully combined, roll the mixture into 20 small balls.
Heat 1 tsp of oil in a frying pan and cook the balls on all sides for 8-10 minutes, then transfer onto a plate and add the remaining oil to the pan.Meanwhile, cook the pasta according to packet instructions.
Fry the tomato puree in the oil for 1 minute, stirring continuously, then add the passata and bring to a simmer. Cook for 2 minutes then stir in the grated courgette, the remaining lemon juice, a pinch of chilli flakes (if using) and season well.
Cook for a further 2 minutes before carefully adding the meatballs back to the pan, warming through for 1 minute. Drain the pasta and stir through the sauce to coat, garnishing with fresh basil to serve.
