Best Tuna Meatballs With Spaghetti Recipes

Tuna Meatballs image

Provided by Food Network

Time 55m

Yield 6 servings

Number Of Ingredients 12

1 pound/500 g sushi grade tuna, minced
1 egg
1/2 cup/125 ml bread crumbs
1/2 cup/125 ml raisins
1/2 cup/125 ml pine nuts
1 cup/250 ml freshly grated Parmigiano
1/2 cup/125 ml, plus a splash white wine
1/4 cup/50 ml flour, optional
1/2 cup/125 ml sesame seeds
1 cup/250 ml extra-virgin olive oil
2 cups/500 ml balsamic vinegar
Sprig fresh rosemary, torn

Steps:

For the meatballs: In a mixing bowl, add the tuna, egg, bread crumbs, raisins, pine nuts, Parmigiano cheese, and 1/2 cup wine. Combine the ingredients together using your hands. To absorb any excess moisture, add flour. Wet your hands and make compact little balls with the mixture. Repeat with the remaining mixture. Dip the uncooked tuna balls in the sesame seeds.
Heat up extra-virgin olive oil in a saucepan. Gently place the meatballs in the hot oil and fry until golden brown. Turn the balls over to cook on all sides. Transfer to a plate lined with an absorbent paper towel.
For the balsamic sauce: Add the balsamic vinegar to a saucepan and cook on high heat. Add the rosemary and bring to a boil. Lower the heat to minimum. Let the balsamic reduce to half or when the sauce resembles a thick consistency. Drizzle the balsamic sauce over the meatballs.

Spaghetti and Tuna Meatballs image

Provided by Sarah_Jayne

Categories Tuna

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

2 (6 ounce) cans tuna in vegetable oil, drained (reserve a bit of the oil)
2 tablespoons pine nuts
1 lemon, zest of
1/4 cup fresh parsley, roughly chopped
1 1/2 ounces fresh breadcrumbs
1 egg, beaten
14 ounces spaghetti
1 (17 ounce) jar spaghetti sauce

Steps:

Flake the tuna into a bowl.
Tip in the pine nuts, lemon zest, parsley, breadcrumbs and egg.
Season and mix together with your hands until completely combined.
Roll the mix into 12 walnut-sized balls.
Put a large pan of water on to boil, then cook the spaghetti according to the pack instructions.
Heat a little of the reserved tuna oil in a large non-stick frying pan. Then fry the tuna balls for 5 minutes, turning every minute or so until completely golden.
Drain on kitchen paper.
Heat the spaghetti sauce and then toss together with the pasta and tuna balls.

Nutrition Facts : Calories 725.5, Fat 16.3, SaturatedFat 2.7, Cholesterol 68.2, Sodium 1021.5, Carbohydrate 97.8, Fiber 4.5, Sugar 14.1, Protein 44