This meatball recipe from Justin McChesney’s blog Salt Pepper Skillet has bags of flavour and is a great way of feeding a crowd.
Working in three batches, place the tuna, pine nuts, parsley and onions in a food processor and pulse about 8 to 10 times to combine, but not puree.
Transfer the mixture to a large bowl and add the eggs, breadcrumbs, salt and pepper and lemon zest. Gently mix with your hands to combine well.
Use an ice cream scoop to portion the meatballs. Form them with your hands and place on a parchment lined sheet pan. You should get about 20 to 25 meat balls, depending on the size of your scoop.
Dust the meatballs with the flower in a shallow dish, then place them back on the sheet pan.
Heat some oil in a frying pan. Fry 6-8 meatballs at a time until browned on each side and cooked through, about 15 minutes. Place on a paper towel lined sheet pan to drain off any excess oil.
Heat the tomato sauce in a separate pan and stew the meatballs for about 5 minutes to warm through.
Serve with pasta and tomato sauce.
For more of Justin’s recipes, visit: saltpepperskillet.com.
By Justin McChesney
Share this article
The World Wildlife Foundation is backing a new platform called OpenSC that uses blockchain, a shared digital record, to enable consumers to trace fish from ship to kitchen. The app uses quick response (QR) codes to allow people to learn where their fish was caught, how it was produced and its movements along the supply […]read more
Tuna – the cow of the sea! Tuna has a great flavour which stands on its own or with any number of flavours – Oriental, Mediterranean, spices and chillies – just avoid creamy sauces as this is a slightly oilier fish. It can be flash grilled, griddled or pan-fried but avoid baking as it […]read more
After the “beast from the east” comes sunshine at last! Enjoy it while it lasts! If you can’t bbq this weekend, why not try char-grilling some seafood as a lovely alternative to burgers and bangers. Fish has so many, great, nutritional benefits going for it, it’s a fantastic source of protein and typically low in […]read more