To make the tuna meatballs I used canned tuna in olive oil. But you can always use canned tuna in water. Either way, make sure to drain any excess liquid from the tuna. This will help in shaping the meatballs so they hold their shape and not fall apart.

TIPS & TRICKS to make this Recipe: You can make the tuna meatballs ahead of time and add into the fridge. They will hold for up to 5 days. When making tuna meatballs, if you see your mixture is too wet to shape the meatballs, just add in more breadcrumbs.

Spanish-Style Spaghetti with Tuna Meatballs

Watch Albert preparing this recipe:https://www.youtube.com/watch?v=BJY92ft8Ukg

Ingredients

FOR THE PASTA

• 8 oz spaghetti 225 grams
• 3 tbsp extra virgin olive oil 45 ml
• 1 small onion
• 4 cloves garlic
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1/2 tsp dried thyme .50 grams
• 1 can tomato sauce 14.5 oz / 410 grams
• 1 can diced tomatoes 14.5 oz / 410 grams
• 2 tbsp chopped fresh parsley 8 grams
• pinch sea salt
• dash black pepper

FOR THE TUNA MEATBALLS

• 2 cans tuna in olive oil 5 oz / 148 grams each
• 2 eggs
• 1/4 cup plain breadcrumbs 40 grams
• 1 clove garlic
• 2 tbsp chopped onion 8 grams
• 2 tbsp chopped fresh parsley 8 grams
• pinch sea salt
• dash black pepper

Instructions

TO MAKE THE TUNA MEATBALLS

1. Drain the cans of tuna into a fine sieve with a bowl underneath, flake the tuna, then add into a large bowl, crack in the eggs, add in the breadcrumbs, finely grate the clove of garlic and add in 2 tbsp chopped onion, then season with sea salt & black pepper and mix together until well mixed, once well mixed, push down on the mixture to make a paste-like texture, if your mixture is too wet, add in more breadcrumbs, then shape into meatballs, each one a little smaller than a golf ball

TO MAKE THE PASTA

1. Fill a stock pot a little over half ways with cold water, season generously with sea salt and heat with a high heat
2. At the same time, heat a large fry pan with a medium heat and add in the extra virgin olive oil
3. Once the oil is hot, add in the tuna meatballs, cook for 3 to 4 minutes or until lightly golden fried all around, then remove from the fry pan and set aside
4. Using the same pan with the same heat, add in 1 small onion finely chopped and 4 cloves garlic roughly chopped, mix together, after 3 to 4 minutes and the onion is translucent, add in the paprika and thyme, quickly mix together, then add in the canned tomato sauce, canned diced tomatoes, chopped parsley and season with sea salt & black pepper, mix together until well mixed, then add in the tuna meatballs, gently mix together so each meatball is coated in the sauce, then lower to a low-medium heat and simmer
5. Once the water comes to a boil in the stock pot, add in the spaghetti, cook until al dente (check package instructions), then transfer the spaghetti directly from the stock pot into the pan with the sauce, shaking off any excess water
6. Turn off the heat in the sauce and gently mix together until well mixed
7. Transfer into shallow bowls and sprinkle with chopped fresh parsley, enjoy!