| Level: | Easy |
| Total: | 35 min |
| Active: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 35 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 1 pound spaghetti
- Two 6-ounce cans tuna packed in oil, drained
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan, plus more for serving
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 garlic clove
- 1 large egg
- 1 tablespoon olive oil
- 1/2 cup prepared pesto
- 1/4 cup heavy cream
- Zest and juice of 1 lemon
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions. Reserve 1/4 cup pasta water, then drain the pasta.
- In the meantime, pulse the tuna, breadcrumbs, Parmesan, parsley, garlic, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor until combined. Shape the mixture into balls by the tablespoonful.
- In a large nonstick skillet, heat the olive oil over medium heat. Brown the meatballs for about 2 minutes per side; remove and set aside. Add the pesto, cream, lemon zest and juice, reserved pasta water and cooked pasta to the skillet and toss until the pasta is evenly coated. Add the meatballs and gently toss. Serve with more Parmesan.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 899 |
| Total Fat | 33 g |
| Saturated Fat | 9 g |
| Carbohydrates | 100 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 49 g |
| Cholesterol | 91 mg |
| Sodium | 952 mg |
| Serving Size | 1 of 4 servings |
| Calories | 899 |
| Total Fat | 33 g |
| Saturated Fat | 9 g |
| Carbohydrates | 100 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 49 g |
| Cholesterol | 91 mg |
| Sodium | 952 mg |
Reviews
Delicious and easy!
In Turkey and Greece they call them Kofte or Keftedes respectively, not “meat”balls.
Favorite ingredients – I love it!
We didn’t like this at all; wouldn’t make it again.
Very yummy. I used gluten free pasta and I bit more oil when browning. Definitely not fishy and great flavor
Delicious, easy, and not fishy.
My whole family enjoyed this recipe. My 2 year old doesn’t really like meatballs. I think its b/c of the texture. He likes a lot of seafood though, so he really liked these as well. I used an italian tuna packed in olive oil. They only had one of those left in the store, so the second jar I used had olive oil and garlic in it. I figured it would be fine since the recipe called for a little garlic anyways. I just used a very small clove when adding fresh garlic to the tuna mixture. I also added an extra egg to the tuna mixture to help it bind up a little better. Other than that I followed the exact recipe. Thanks Katie!! This could definately go in our regular rotation!