Rich Tomato Tuna Meatballs with Spaghetti
A wholesome alternative to beef these tasty tuna meatballs with a rich and flavourful tomato sauce can be served with any type of pasta or starch.
Feeds
4People
Preparation time
35Min.
Difficulty
easy
Ingredients
- ungrouped
- 200 g durum wheat spaghetti
- 15 ml sunflower oil
- 1 small onion, finely diced
- 1 tin (410g) chopped tomatoes
- 300 ml water
- 1 sachet Knorr Dry Cook-In Sauce Tomato Base
- 2 tins tuna in brine, drained
- 15 ml Robertsons Italian Herbs
- ½ cup breadcrumbs
- 45 ml grated Parmesan cheese
- 1 egg, lightly beaten
- 1 lemon, zest and juice
- 30 ml sunflower oil
Preparation method
- ungrouped
- Preheat oven to 180 C
- Bring a large pot 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 Dry Cook-In Sauce Tomato Base.
- 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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