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PilchardMeatballs 13

Saucy Fish Meatballs with Linguini

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Ingredients
  

  • Meatballs :
  • 1 x 400g can Lucky Star Pilchards in Hot Chilli Sauce
  • 1 x 410g can butter beans drained
  • 1 egg
  • 1 tsp dried herbs
  • 1 tsp dried garlic flakes
  • Salt and pepper to season
  • Oil for frying
  • Sauce :
  • 1 onion chopped
  • 1 red pepper deseeded and chopped
  • 1 tbsp harissa paste optional
  • 1 tsp sugar
  • 1 x 410g tin chopped tomatoes
  • Fresh coriander leaves chopped
  • 250 g linguini or spaghetti
  • fresh parsley chopped
  • caper berries to garnish optional

Instructions
 

  • Drain the pilchards and separate them, reserving the sauce
  • Place the pilchards, butter, egg, herbs and garlic flakes in a food processor and blitz until combined
  • Form into 16 or so balls
  • Heat some oil in a frying pan and fry over a medium heat to seal the meatballs
  • Drain on paper towel, set aside and keep warm
  • Use the same pan and add some oil if required
  • Add the onion and red pepper and cook until softened
  • Add the harissa paste (if used) and cook for another few minutes
  • Stir in the sugar, tomatoes, reserved pilchard sauce and chopped coriander and cook for another 5 minutes while stirring
  • Cook the pasta as per the packet instructions, drain and add to the sauce, stirring to coat
  • Pile the pasta and meatballs in bowls top with a few meatballs and scatter with some freshly chopped parsley and a few caper berries