Spaghetti & pilchard meatballs

Ingredients Meatballs

2 tins Lucky Star Pilchards in Tomato Sauce

2 eggs

250ml breadcrumbs

Salt and pepper to taste

Fresh basil to garnish (optional) Parmesan shavings to garnish (optional)

Sauce

30ml olive oil

1 medium onion, thinly chopped 300g spaghetti

2 garlic cloves, crushed

1 tinn whole tomatoes in sauce Pinch of salt

Method Meatballs

Preheat the oven to 180°C.

Remove only the pilchards from the can, reserving the tomato sauce, and place them in a bowl.

Debone and flake. Combine with remaining pilchard meatball ingredients and mash with a fork. Roll a tablespoon of mixture into small meatballs with your hands. Repeat with the remaining mixture.

Place fish meatballs on a baking tray and refrigerate for about 10 minutes.

Take the fish meatballs out of the fridge, and bake them in the oven for 1015 minutes until golden and cooked.

Sauce

While the meatballs chill, start the tomato sauce. Heat the olive oil over medium heat in a large pan.

Cook the onions and garlic until they soften, about 5 minutes.

Add the tin of tomatoes and the reserved Lucky Star tomato sauce.

Season with salt and pepper and simmer for 10-15 minutes on low heat.

To assemble

Cook the spaghetti as per pack instructions. Toss in the tomato sauce and serve with the fish meatballs on top.

Garnish with fresh basil leaves and Parmesan shavings. |