Spaghetti with fish balls
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Spaghetti is served in a light creamy sauce with aromatic pesto and juicy canned tuna meatballs. To make the meatballs, the tuna is blended in a food processor with spices, egg, breadcrumbs, grated Parmesan, and fresh herbs, then formed into small balls from the resulting smooth mixture. The meatballs are pan-fried, producing juicy, firm, and delicious meatballs with a delicious crust. Serve them with spaghetti in a quick creamy sauce and enjoy with an extra sprinkle of Parmesan.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g spaghetti
- 2 x 170g cans tuna in oil, drained
- 0.5 cups breadcrumbs
- 1/4 cup grated Parmesan cheese, plus extra for serving
- 1 tbsp chopped fresh parsley
- 1 clove of garlic
- 1 large egg
- 1 tbsp. l. olive oil
- 0.5 cups of prepared pesto
- 1/4 cup heavy cream
- Zest and juice of 1 lemon
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Recipes with similar ingredients: spaghetti pasta, tuna, pesto sauce, eggs, cream, lemon juice, Parmesan cheese, breadcrumbs
Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Set aside 1/4 cup of the water and discard the rest.
- Meanwhile, in a food processor, combine the tuna, breadcrumbs, Parmesan, parsley, garlic, egg, 0.5 teaspoon salt, and 1/4 teaspoon black pepper and beat until smooth. Form meatballs, scooping out 1 tablespoon of the fish mixture at a time.
- Heat olive oil in a large nonstick skillet over medium heat. Fry the meatballs for about 2 minutes on each side, then remove and set aside. Add the pesto, cream, lemon zest and juice, reserved pasta water, and spaghetti to the skillet and stir to coat evenly. Add the meatballs and toss gently. Serve sprinkled with Parmesan cheese.
Author of the recipe - Katie Lee is an American food writer and television food critic.
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