Dinner

TUNA MEATBALLS
16/5/20180 Comments

Picture
​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. It’s a good way of getting children 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.

I first came across butter bean mash as an alternative bangers and mash combo. Mashed by hand it has a slightly chewy texture when compared to potato (which I quite like) but a quick whizz in a food processor creates a wonderfully smooth, creamy mash. The pairing here with spicy vegetables elevates it to a whole new level.
When I was experimenting with this dish I tried a version which used strips of aubergine rather than mushroom. That worked well too – so if fungi aren’t your thing feel free to switch with a medium aubergine. I’m sticking with the mushrooms because this blog already has a heavy bias towards aubergine. Mushrooms also make for an easier alternative if you are looking for food for one