Thursday, April 30, 2015

Tuna Meatballs

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins


  • Servings: 4
  • 3/4 cup bread cubes (from stale baguette)
  • 1/2 cup whole milk
  • 5 tablespoons extra virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 1 1/2 lbs tuna, cut into 1-inch chunks
  • 2 ounces pancetta, finely diced (1/4 cup)
  • 1 large egg, lightly beaten
  • 1 tablespoon chopped flat leaf parsley
  • 1/4 teaspoon red pepper flakes
  • sea salt
  • fresh ground black pepper
  • 4 cups tomato sauce
  • 1 lb spaghetti


  • 1 soak bread in milk in small bowl for 30 minutes. place work bowl and blade of food processor in freezer.
  • 2 heat 2 tablespoons of oil in medium pan over medium heat. add garlic and stir occasionally until translucent, about 3 minutes. set pan aside to cool.
  • 3 squeeze bread to remove excess milk, put in chilled food processor bowl with tuna and pancetta. pulse until just coarsely ground and combined. refrigerate briefly. add garlic and its oil, 2 tablespoons water, egg, parsley and red-pepper flakes. season with 1/2 teaspoon salt and a few grindings of pepper. lightly but thoroughly mix with hands.
  • 4 make a small meatball and sauté in a bit of oil over medium-high heat to taste for seasoning. adjusting seasonings if necessary.
  • 5 heat sauce in a 6-quart pot over low heat.
  • 6 with moistened hands, form 20 meatballs, each about 1 3/4 inch in diameter (about 1 1/2 ounces). heat remaining 3 tablespoons olive oil in pan on medium high until hot but not smoking. cook meatballs in batches until well browned all around, 6 to 8 minutes. when done, transfer to sauce with slotted spoon. when all the meatballs are in sauce, partially cover pot and gently simmer for 1 hour, stirring carefully occasionally.
  • 7 bring large pot of salted water to a boil and cook spaghetti until almost al dente. drain and serve in bowl with sauce and meatballs spooned over.

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