Tuna Meatballs in a Spicy Tomato and Pepper Sauce

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Difficulty
easy
Serves
3 people
Meal course
Dinner
Posted by
Posted on
1 .
For the meatballs
1 tbsp
Olive oil
1 medium
White onion - peeled and finely chopped
1 large
Garlic clove - peeled and finely chopped
2 whole
Slice of stale wholemeal bread - whizzed into breadcrumbs
40 grams
Pine nuts
40 grams
Capers
1 medium
Lemon - Juice & zest
1 medium
Egg - Beaten
1 tsp
Dried parsley
130 grams
Tuna
1 Twist
Salt and pepper
2 .
For the sauce
2 medium
Red chilli - deseeded and finely chopped
2 whole
Celery stalk - strings removed and finely chopped
1 medium
Yellow pepper - deseeded and cut into squares
1 whole
Garlic clove - peeled and finely chopped
1 medium
Red onion - peeled and roughly chopped
1 tbsp
Olive oil
100 ml
Red wine
400 grams
Chopped tomatoes
1 tbsp
Tomato Puree
1 pinch
Sugar
1 Twist
Salt and pepper
3 .
To serve
3 Portions
Spaghettti
3 tsp
Parmesan shavings
Tuna Meatballs in a Spicy Tomato and Pepper Sauce
  1. Heat the oven to 180’C
  2. Start to prepare the meatballs by frying the onions in the oil for 5 minutes until cooked, add the garlic and fry off for another 2 minutes. Mix the onion mix into the rest of the meat ball ingredients and season with the salt and pepper. Make into balls with your hands (I made 9 large), squeezing out any excess juices. Plate and place in the fridge for 20mins so they form nice firm balls and then roast on a greased baking tray for 20-25 minutes
  3. To make the sauce, fry the onion in the olive oil until soft and then add the chilli’s celery, pepper, and garlic and fry off for 5 minutes. Pour in the red wine and simmer until nearly absorbed and then add the tomatoes and the puree. Leave to simmer until the meatballs are cooked and the sauce is nice and thick and season with the sugar, salt and pepper to taste.
  4. Boil the spaghetti in salted water according to the pack instructions, plate all the ingredients and top with freshly grated parmesan cheese

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