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Albondigas de Atun Con Salsa de Vino Tuna Meatballs

Albondigas de Atun Con Salsa de Vino - Tuna Meatballs

These Spanish tuna meatballs are garlicky and delicious. Albondigas de Atun are a great fast meal idea for those weeknights when you can't face boring old beef meatballs with spaghetti again.

Serves: 4

  • 1/3 cup fresh bread crumbs
  • 3 tablespoons + 1/2 to 3/4 cup of chicken broth
  • 1/3 cup + 1 tablespoon of a dry white wine
  • 1 can (6 1/2 ounces of white meat tuna packed in water, drained and flaked
  • 1 hard cooked egg, finely chopped
  • 1 raw egg, lightly beaten
  • 3 tablespoons of minced parsley
  • 4 large garlic cloves, minced
  • 1/4 teaspoon salt
  • pinch of freshly ground pepper
  • flour for dusting
  • 2 tablespoons of olive oil

1. In a medium bowl, moisten the bread crumbs with 3 tablespoons of the chicken broth and i tablespoon of the wine. mix in tuna hard cooked egg, raw egg, parsley, salt and pepper. Form the tuna mixture into 1 1/2 inch balls and dust with flour.

2. Heat the oil in a large skillet/ add the tuna balls and saute over moderatly high heat turning until browned all over 15 to 20 minutes Add the remaining 1/3 cup of wine and 1/2 cup of chicken broth. Cover and reduce heat to low and simmer for 30 minutes. If all the liquid has evaporated, pour in 1/4 cup more of the broth and simmer, scraping any browned bits on the bottom of the pan, for 2 minutes. Serve hot or room temperature, skewer on toothpicks or serve with steamed white rice.

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