Tuna Meatballs in Tomato Sauce

By blum099

I've never met a meatball I didn 't like, and this one is no exception. The chopped fish is mixed with bread crumbs, cheese, and f lavori ngs, shaped into balls, then
simmered in a tasty tomato sauce. Tuna meatballs are perfect with pasta or on their own with a mixed salad .
Rather than buy expensive fresh tuna steaks for this recipe, I use the economical frozen fish steaks that many markets carry today. Once thawed , they are
easy to chop in a food processor.

Ingredients

• MEATBALLS
• 1/4 cup chopped pine nuts
• 2 pounds tuna or swordfish, thawed if frozen, cut into I-inch chunks
• 2 large eggs, beaten
• 2 garlic cloves, finely chopped
• 3/4 cup plain dry bread crumbs
• 1/2 cup freshly grated Pecorino Romano
• 1/3 cup dried currants or raisins
• 1/4 cup chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1 teaspoon salt
• Freshly ground pepper
• SAUCE
• 2 medium onions, finely chopped
• 2 garlic cloves, finely chopped
• 3 tablespoons olive oil
• 1 28-ounce can tomato puree
• 1 teaspoon dried oregano
• Pinch of salt
• Chopped fresh basil or parsley

Details

Servings 8

Preparation

Step 1

MAKE THE MEATBAllS : Toast the pine nuts in a small saucepan over medium heat, stirring occasionally, about 5 minutes. Set aside. In a food processor, pulse the fish
chunks in small batches until coarsely chopped. Scrape the fish into a large bowl.
Add the remaining meatball ingredients, including the pine nuts, and blend well. With moistened hands, shape the mixture into 21h-inch balls.
MAKE THE SAUCE : In a large skillet, cook the onions and garlic in the oil over medium heat until tender and golden, about 10 minutes. Scrape the mixture into the
slow cooker. Add the tomato puree, oregano, and salt and stir well.
Add the meatballs to the cooker, pressing them into the sauce. Cover and cook
on low for 4 hours. Serve hot, sprinkled with the basil or parsley