Tuna meatballs with tomato sauce
Here is the recipe for tuna meatballs with tomato sauce made so delicious by Petti tomato. Find out how to prepare it!
Meatballs are always delicious, but sometimes some variations on the classic recipe can add an original twist on the table. Here is the recipe for tuna meatballs with tomato sauce, made with Il fino, Petti’s organic crushed datterini tomatoes, the delicate pulp from the best Tuscan organic Datterini tomatoes. Make sure you’ve got potatoes, tuna, parmesan, Petti tomato at your disposal and start preparing these delicious tuna meatballs.
Here is the full recipe!
Boil the potatoes (whole and with the peeI in a huge pot full of water. Then peel and mash them in a bowl with a fork or a potato smasher and add a can of tuna, the parmesan, the chopped leaves of parsley, salt and pepper; mix well and let the mixture stand for 20 minutes in the refrigerator. If the dough is too soft, add breadcrumbs. Otherwise, if it’s too dry, add an egg.
Meanwhile, prepare the tomato sauce with olive oil and a fried onion thinly sliced, when golden add Il fino, Petti’s organic crushed datterini tomatoes , add salt and cook for about 15 minutes.
With your hands slightly wet with cold water, prepare the meatballs with the mixture, dip them in the our, in the egg and then in breadcrumbs. Before putting them in the oven, make sure the dough of the meatballs is cold enough, so that the thermal shock can help maintaining intact the dough.
Finally fry them in hot oil at 170°C, drain and absorb the oil in excess on paper straw.
Serve the tuna meatballs while still warm, accompanied by Il fino, Petti ‘s organic crushed datterini tomatoes and garnish with the chervil.
Find out other tasty meatballs recipes:
4 boiled potatoes
80 g grated Parmesan
2 teaspoons of breadcrumbs
2 tablespoons our
1 bunch of fresh parsley
350 g Organic crushed Datterini ”Il Fino”
Seed oil for frying
Extra virgin olive oil
Salt and pepper
Chervil to decorate