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Tuna meatball spaghetti

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Ingredients

2 tins tin tuna tuna
(drained)
1 garlic garlic
(roughly chopped)
0.5 tsp tsp dried basil dried basil
50 g g breadcrumbs breadcrumbs
(dried)
1 eggs egg
1 lemons lemon
(zest and juice)
2 tsp tsp olive oil olive oil
2 tbsp tbsp tomato purée tomato purée
500 g g tomato passata tomato passata
2 courgettes courgette
(coarsely grated)
300 g g spaghetti spaghetti
1 tbsp tbsp basil basil
(fresh, shredded)
salt salt
peppers pepper
chilli flakes chilli flakes
(optional)

Tuna meatball spaghetti

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25 min
(116)

Method

A great staple for speedy midweek meals, these tinned tuna meatballs are packed with flavour.

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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