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Tuna Meatballs Spaghetti

Preparation Time
20 mins
Cooking Time
20 mins
Calories Per Serving


  • 2 tins tuna drained
  • 1 garlic clove roughly chopped
  • 0.5 tsp dried basil
  • 50g breadcrumbs dried
  • 1 egg
  • 1 lemon zest and juice
  • 2 tsp olive oil
  • 2 tbsp tomato purée
  • 500g tomato passata
  • 2 courgettes coarsely grated
  • 300g spaghetti
  • 1 tbsp basil fresh, shredded
  • salt
  • pepper
  • chilli flakes (optional)


A great staple for speedy midweek meals, these tinned tuna meatballs are packed with flavour.
  1. Blitz the tuna, garlic, dried basil, breadcrumbs, egg and some seasoning together in a food processor along with the lemon zest and half the juice. Once fully combined, roll the mixture into 20 small balls.
  2. Heat 1 tsp of oil in a frying pan and cook the balls on all sides for 8-10 minutes, then transfer onto a plate and add the remaining oil to the pan. Meanwhile, cook the pasta according to packet instructions.
  3. Fry the tomato puree in the oil for 1 minute, stirring continuously, then add the passata and bring to a simmer. Cook for 2 minutes then stir in the grated courgette, the remaining lemon juice, a pinch of chilli flakes (if using) and season well.
  4. Cook for a further 2 minutes before carefully adding the meatballs back to the pan, warming through for 1 minute. Drain the pasta and stir through the sauce to coat, garnishing with fresh basil to serve.