Tuna meatballs with fresh tomato sauce

title="Tuna meatballs with fresh tomato sauce"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Tuna-meatballs-with-fresh-tomato-sauce.jpg" srcset="https://img.taste.com.au/VNCSik9S/w720-h480-cfill-q80/taste/2016/11/tuna-meatballs-with-fresh-tomato-sauce-83065-1.jpeg 720w, https://img.taste.com.au/d0pLPA8J/w643-h428-cfill-q90/taste/2016/11/tuna-meatballs-with-fresh-tomato-sauce-83065-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Tuna meatballs with fresh tomato sauce"
/>

(2) Rate it

• 0:30 Prep


• 0:20 Cook


• 
  4 Servings


• Advanced

Fresh tuna makes lovely light 'meatballs' for kids and grown-ups alike, pepped up with a little lemon zest and parmesan.

Featured in
Easter, Nutrition information

Ingredients

• 1 thick slice day-old ciabatta or sourdough bread, crusts removed, torn into small pieces


• 150ml milk


• 500g tuna fillets, trimmed, cut into 5mm cubes


• 2 tablespoons finely chopped flat-leaf parsley, plus 2 tablespoons extra to garnish


• 1/2 teaspoon dried oregano


• 2 tablespoons grated parmesan


• 1 tablespoon grated lemon zest


• 1 egg, beaten


• 1 tablespoon extra virgin olive oil


• 2 tablespoons toasted pine nuts

Tomato sauce

• 1 tablespoon extra virgin olive oil


• 2 garlic cloves, thinly sliced


• 2 tablespoons raisins


• 2 x 400g cans chopped tomatoes


• 2 tablespoons finely chopped flat-leaf parsley leaves


• 1 teaspoon caster sugar

Method

• 
  
  
  Step 1
  
  
  
  
  Preheat the oven to 200C.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Soak bread in milk for 5 minutes, then squeeze to remove excess liquid. Place bread in a bowl with tuna, herbs, cheese, lemon zest and some salt and pepper and mix with your hands until well combined. Add egg and mix well, then form into 12 meatballs.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Place on an oiled baking tray, brush with oil, then bake for 15 minutes or until firm and lightly golden on the bottom.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Meanwhile, for the sauce, heat oil in a large pan over medium heat. Cook garlic for 2 minutes until fragrant. Add raisins, tomato, parsley and sugar. Season, then add 1/2 cup (125ml) water and simmer for 15 minutes, stirring, until reduced slightly.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Add the meatballs (browned-side up) and simmer for 4-5 minutes until warmed through. Divide among 4 bowls, scatter with parsley and pine nuts, then serve.
  
  
  

• High protein


• Low carb


• Low kilojoule


• Low sodium


• Lower gi

Nutrition

• 1801 kj

  Energy




• 20g

  Fat Total




• 4g

  Saturated Fat




• 4g

  Fibre




• 38g

  Protein




• 119mg

  Cholesterol




• 189.87mg

  Sodium




• 17g

  Carbs (sugar)




• 24g

  Carbs (total)

All nutrition values are per serve

• Author: Jill Dupleix


• Image credit: Ian Wallace


• Publication: Taste.com.au

Source: taste.com.au