Tuna & Butter Bean Meatballs with Tomato & Pea Courgetti

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4 people
Meal course
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1 .
For the meatballs
3 whole
Garlic clove - peeled and finely chopped
1 tbsp
Rapeseed oil
1 large
White onion - peeled and finely chopped
1 tbsp
Red wine vinegar
400 g tin
Butterbeans - drained and rinsed
185 g tin
1 medium
Egg - Beaten
1 tbsp
Tomato Puree
1 tsp
Chilli sauce
1 tsp
Ground coriander
20 grams
Ground almonds
60 grams
1 tsp
Mixed herbs
1 Twist
Salt and pepper
2 .
For the sauce
400 g tin
Chopped tomatoes
1 pinch
1 tbsp
Tomato Puree
1 handful
4 medium
Courgette - julienned
Tuna & Butter Bean Meatballs with Tomato & Pea Courgetti
  1. Heat the oil in a large pan and gently fry the onion, stirring regularly until soft. Add the balsamic vinegar and the garlic and cook for 2-3 minutes.
  2. Meanwhile, put the butterbeans in a large bowl and mash until verging on smooth. Beat in the tuna, egg, puree, chilli powder, coriander, almonds, sweetcorn and herbs and combine well. Stir in one third of the onions and a good twist of salt and pepper. Divide the mixture into 16 and shape into smooth balls. Chill in the fridge for 20 minutes to firm up.
  3. Heat the oven to 200’C. Line a baking tray with parchment and drizzle with olive oil.
  4. Roll the balls in the oil to coat (you may need to add a little more oil), spread out on the tray and then bake for 15-20 minutes until firm and golden.
  5. Meanwhile, put the tomatoes, puree, sugar and the remaining onion mix in a large saucepan, bring to the boil and then add the peas and simmer for 10 minutes. Once you’re nearly ready to serve, add the courgette to the pan and turn off the heat. Give the pan a good stir and then cover for 2 minutes to warm the courgetti through. Load up the courgetti onto four plates and top with the meatball.

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