Makes a great meal when served with wild rice.
Ingredients
- 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
Method
- For the sauce, fry the onion, garlic and oregano until soft.
- 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.
- To make the meatballs, strain the tuna and push out the excess oil.
- 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.
- Roll mix into golf ball size pieces and allow to set in the fridge for 1 hour.
- Fry in olive oil until golden brown all over and ad them to the tomato sauce.
- Sprinkle with chopped parsley and drizzle with good olive oil.
- Serve with wild rice.
