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#WFD – Rich Tomato Tuna Meatballs with Spaghetti
Serve with spaghetti topped with extra grated Parmesan cheese
POLOKWANE – Did you know that meatballs don’t only need to be made with beef, lamb or pork?
This recipe by What’s for Dinner provides a different take on a classic dish and they say the tasty tuna meatballs with a rich and flavourful tomato sauce can be served with any type of pasta or starch.
Ingredients
- 200g durum wheat spaghetti
- 15ml sunflower oil
- 1 small onion, finely diced
- 1 tin (410g) chopped tomatoes
- 300ml water
- 1 x KNORR Naturally Tasty Tuna Napolitana
- 2 tins tuna in brine, drained
- 15ml Robertsons Italian Herbs
- ½ cup breadcrumbs
- 45ml grated Parmesan cheese
- 1 egg, lightly beaten
- 1 lemon, zest and juice
- 30 ml sunflower oil
Method
- Preheat oven to 180 C
- Bring a large of water to the boil and cook the spaghetti until al dente (cooked but firm to the bite) then drain and set aside
- Heat oil in a pan and fry the onion until soft
- Add the tinned tomatoes, water and stir in the contents of the sachet of KNORR Naturally Tasty Tuna Napolitana Recipe Mix
- Allow to simmer for 10 minutes on a low heat stirring frequently
- In the meantime, begin to prepare the tuna meatballs
- Place the tuna, Robertsons Italian Herbs, breadcrumbs, Parmesan cheese, egg, lemon zest and juice into a bowl and mix well then season with salt and pepper
- Shape into meatballs and place onto a greased oven tray and drizzle with oil
- Bake in the oven at 180 C for 10 minutes then transfer to the pan with the tomato sauce and allow to simmer for a further 5 minutes to absorb all the rich flavours
- Serve with spaghetti topped with extra grated Parmesan cheese
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