This week I have made the discovery that The Boy will try most things if they come shaped like a meatball. So, it will come as no surprise to learn that this week most of our meals have been accompanied by meatball like creations. Unfortunately trying and liking are two very different beasts. Vietnamese prawn and rice balls got a definite thumbs-down and he wasn’t too bothered about the lentil and mushroom balls. Tuna meatballs, however, were a completely different story. So, this recipe is a winner in our house….
These meatballs are gluten and dairy free, quick to put together and rely mainly on store-cupboard ingredients. The predominant taste is tuna. So if you have children that like tuna you are probably on safe ground. For me it’s a good way of getting The Boy to eat walnuts. I’m a huge fan of this often overlooked nut. Walnuts are packed full of vitamins and minerals and a good source of omega 3. They have also been shown to help lower cholesterol.
1 can tuna, drained
1 large egg, beaten
1 tbsp chopped parsley
2 tsp seaweed flakes (or sheet seaweed, chopped up finely)
Season to taste
Put walnuts into a blender or food processor and blitz to the consistency of coarse breadcrumbs. If you are making this for small children then go for fine breadcrumb consistency instead.
Mix all ingredients together in a large bowl.
Shape into approximately 20 teaspoon sized ‘meatballs’.
Gently fry on medium heat until golden brown and warmed through.
Serve with pasta and tomato sauce.
I'm Kim Adams, founder of SAVI Nutrition. A Registered Nutritional Therapist who is passionate about healthy, tasty food. Here I share with you my thoughts on food and health alongside a few of my favourite recipes.