The Best Tuna Meatballs Recipe – Perfect with Pasta

These tuna meatballs made with fresh tuna are from Jamie Oliver’s Jamie’s Italy cookbook and are perfect with pasta. Made with fresh fish (not canned or jarred), herbs and spices, they are just as tasty as the meaty version and make delightful and versatile leftovers hot or cold – eat them on their own or put in a sandwich. Easy to make (so says my husband who has cooked them 100% of the time I’ve consumed them). The following recipe serves 4 and you will need:

  • olive oil
  • 1 small onion
  • 4 cloves garlic
  • 2 teaspoons dried oregano
  • 2 x 400 g good-quality tinned plum tomatoes
  • Red wine vinegar
  • 1 small bunch plus extra handful fresh flat-leaf parsley
  • 400 g fresh tuna¬†
  • 55 g pine nuts
  • 1 level teaspoon ground cinnamon
  • 100 g stale breadcrumbs
  • 25 g Parmesan, freshly grated
  • 2 free-range eggs
  • 1 lemon
  • Sea salt
  • Freshly ground black pepper

View the full recipe here.

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