Salmon Meatball Spaghetti

METHOD

Step 1

Remove skin from salmon.

Step 2

In a food processor, process the salmon until it resembles a minced meat texture.

Step 3

In a large bowl, mix all the salmon meatball ingredients together well until evenly combined (if the texture is a little wet add extra breadcrumbs). Roll your salmon balls a little smaller than golf balls then chill in the refrigerator for at least 30 minutes to help them set.

Step 4

Heat olive oil in a large pot, color off all your salmon balls then set aside on a plate for later use. In the same pot, add the onion and garlic and cook over low heat until the onion is softened. Add the tomato paste, crushed tomatoes, herbs and 125ml (1/2 cup) water. Simmer for 25-30 minutes until thick. Season with salt and pepper.

Step 5

Carefully place your salmon meatballs back into the sauce and simmer for another 20 minutes.

Step 6

While your meatballs are simmering, boil a pot of water, season the water with a good pinch of salt then add your spaghetti and cook for 9 minutes or as per packet.

Step 7

Strain then serve your salmon meatballs and freshly shaved parmesan cheese on top of your al dente pasta.

Ingredients

Salmon Meatballs 

300g Tassal Fresh Tassie Salmon skin on, diced 

½ medium onion, grated 

¼ cup grated broccoli stalks (save and store florets for future recipes and cooking) 

¼ cup grated carrot  

¼ cup grated sweet potato 

¼ cup panko breadcrumbs 

Rind/zest of 1 lemon 

3 tbsp freshly chopped Italian parsley 

1 egg white 

2 garlic cloves, minced 

¾ tsp salt 

½ tsp ground pepper 

2 tbsp parmesan cheese, grated 

½ tsp Italian seasoning 

1/4 tsp red pepper flakes (more if you like spicy) 

1/4 tsp fennel seeds 

Tomato sauce 

50ml olive oil 

1 diced onion  

1 garlic glove, minced  

2 tsp tomato paste 

400g canned diced tomatoes  

Spaghetti 

500g barilla pasta  

1 tbsp salt 

100g parmesan cheese, grated 

Recipe Created By: Guy Turland