Spaghetti & Pilchard Meatballs
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Cooking Time
45 Minutes

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Serves
4

INGREDIENTS

  • MEATBALLS
  • Lucky Star Pilchards in Tomato Sauce 2 cans (400 g each)
  • Eggs 2
  • Breadcrumbs 1 cup (250 ml)
  • Salt and pepper to taste
  • Fresh basil to garnish (optional)
  • Parmesan shavings to garnish (optional)
  • SAUCE
  • Olive oil 2 Tbsp (30 ml)
  • Medium onion, thinly sliced 1
  • Spaghetti 300 g
  • Garlic cloves, crushed 2
  • Whole tomatoes in sauce 1 can (410 g)
  • Pinch of salt

METHOD

  1. MEATBALLS:
  2. Preheat the oven to 180°C.
  3. Remove only the pilchards from the can, reserving the tomato sauce, and place them into a bowl.
  4. Debone and flake. Combine with remaining pilchard meatball ingredients and mash with a fork.
  5. Roll a tablespoon of mixture into small meatballs with your hands.
  6. *Chef’s Tip: Use a little oil on your hands to prevent sticking.
  7. Repeat with the remaining mixture.
  8. Place fish meatballs on a baking tray and refrigerate for about 10 minutes.
  9. Take the fish meatballs out of the fridge, and bake them in the oven for 10 - 15 minutes until golden and cooked.
  10. SAUCE:
  11. While the meatballs chill, start the tomato sauce. Heat the olive oil over medium heat in a large pan.
  12. Cook the onions and garlic until they soften, about 5 minutes.
  13. Add the tin of tomatoes and the reserved Lucky Star tomato sauce.
  14. Season with salt and pepper and simmer for 10 - 15 minutes on low heat.
  15. TO ASSEMBLE:
  16. Cook the spaghetti as per pack instructions.
  17. Toss in the tomato sauce and serve with the fish meatballs on top
  18. Garnish with fresh basil leaves and parmesan shavings (if you are using) and enjoy!

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