Sicilian Tuna Meatballs

Ingredients

• 2 pounds tuna (cut into 1/2" pieces)
• 1/2 cup pine nuts
• 2/3 cup breadcrumbs
• 2 eggs
• 1 cup onion (minced fine)
• 1/2 cup italian parsley (chopped)
• zest of 1 lemon
• 1 tablespoon kosher salt + freshly ground pepper
• canola oil for frying
• flour for dusting
• your favorite tomato sauce

Instructions

1. 1

   Working in three batches; place the tuna, pine nuts, parsley and onions in a food processor and pulse about 8 to 10 times to combine, but not puree. Transfer the mixture to a large bowl and add the eggs, breadcrumbs, salt + pepper and lemon zest. Gently mix with your hands to combine well.

2. 2

   Use an ice cream scoop to portion the meatballs, then form with your hands and place on a parchment lined sheet pan. You should get about 20 to 25 meatballs, depending on the size of your scoop.

3. 3

   Dust the meatballs with the flour in a shallow dish, then place them back on the sheet pan.

4. 4

   Heat 1/2" canola oil in a frying pan until it is 350 degrees. Fry 6-8 meatballs at a time until browned on each side and cooked through, about 15 minutes. Place on a paper towel lined sheet pan to drain off any excess oil.

5. 5

   Heat the tomato sauce in a separate pan and stew the meatballs for about 5 minutes to warm through.

6. 6

   Serve with pasta and tomato sauce.