Norvegese – Organic Norwegian salmon
Tuna meatballs made with canned tuna, breadcrumbs, and herbs, pan-fried until golden and served with a light tomato sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Canned Tuna | 500 | Grams |
| Breadcrumbs | 100 | Grams |
| Parmesan Cheese | 50 | Grams |
| Egg | 2 | Count |
| Parsley | 1 | Bunch |
| Garlic | 2 | Clove |
| Lemon Zest | 1 | Tsp |
| Olive Oil | 3 | Tbsp |
| Tomato Sauce | 400 | Grams |
| Salt | 1 | Tsp |
| Black Pepper | 0.5 | Tsp |
Instructions
- In a large bowl, combine drained tuna, breadcrumbs, grated parmesan, eggs, chopped parsley, minced garlic, lemon zest, salt, and pepper.
- Mix the ingredients thoroughly until well combined and form into small meatballs, about the size of a golf ball.
- Heat olive oil in a large skillet over medium heat.
- Add the tuna meatballs to the skillet and cook until golden brown on all sides, about 8-10 minutes.
- Remove the meatballs from the skillet and set aside.
- In the same skillet, add the tomato sauce and bring to a simmer.
- Return the meatballs to the skillet, cover them with the sauce, and let them simmer for an additional 5 minutes.
- Serve the tuna meatballs hot, garnished with additional parsley if desired.
Kitchen equipment
ZesterLarge Skillet