Spaghetti and Tuna Meatballs

Tuna meatballs is a new one for me but it sounds interesting and I am always up for making comfort food more healthy. I found this recipe in the Autumn 2008 copy of BBC Easy Cook magazine. The recipe states that the meatballs can be frozen.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 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

Directions

1. Flake the tuna into a bowl.
2. Tip in the pine nuts, lemon zest, parsley, breadcrumbs and egg.
3. Season and mix together with your hands until completely combined.
4. Roll the mix into 12 walnut-sized balls.
5. Put a large pan of water on to boil, then cook the spaghetti according to the pack instructions.
6. 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.
7. Drain on kitchen paper.
8. Heat the spaghetti sauce and then toss together with the pasta and tuna balls.