Tuna Meatballs in Tomato Sauce

Makes a great meal when served with wild rice.


  • for the tomato sauce:
  • 1 small onion (chopped)
  • 4 garlic cloves (chopped)
  • 1 tsp dried oregano
  • 2 tins of chopped plum tomatoes
  • a splash of red wine vinegar
  • 1 small bunch of flat parsley
  • for the meatballs:
  • 200 g tuna (tinned) in oil
  • 50 g pinenuts
  • 1 tsp ground cinnamon
  • 1 tsp dried oregano
  • 1 bunch chopped parsley
  • 100 g bread crumbs
  • 50 g grated parmesan
  • 2 eggs
  • juice of 1 lemon


  1. For the sauce, fry the onion, garlic and oregano until soft.
  2. Add the tomatoes, salt & pepper and boil for 10 minutes then liquidise until smooth. Add a little red wine vinegar to balance out the sweetness and season to taste.
  3. To make the meatballs, strain the tuna and push out the excess oil.
  4. Toast the pinenuts until golden brown, add to the rest of the ingredients and mix well. If the mix is too wet add more breadcrumbs.
  5. Roll mix into golf ball size pieces and allow to set in the fridge for 1 hour.
  6. Fry in olive oil until golden brown all over and ad them to the tomato sauce.
  7. Sprinkle with chopped parsley and drizzle with good olive oil.
  8. Serve with wild rice.


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