These were so good, that they might be the favorite meatballs around the apartment. In the New Year, we’re trying to be a little more healthy, and so….no red meat for a while…or at least as long as we can hold out. The cinnamon gives them a little unusual flavor that’s hard to place but so wonderful in the marinara sauce. I used some homemade sauce that I had leftover in the fridge, but you could use your favorite bottled sauce if you don’t have any.
Tuna Meatballs
1 can Italian tuna in olive oil, oil drained out
1/4 cup dried currants
1 cup fresh breadcrumbs
1 egg
1/4 cup grated parmesan
1 tablespoon pine nuts
1 tablespoon parsley, chopped
1 clove garlic, minced
1 teaspoon cinnamon
1 tablespoon orange juice
Combine all ingredients in a bowl and mix well. Roll into meatballs and add to hot pan with a couple tablespoons of olive oil. They are very delicate, so don’t turn them more than necessary. Once they are browned on all sides, add marinara sauce and let simmer for 10 minutes.
Can you tell me how bigthe can is?
They’re generally about 6 ounces, it’s the standard size for tuna fish cans.