Preparation

• To make Spaghetti with Little Tuna Meatballs, you must first buy some tuna or

  

• ..a fresh little tuna.

  There are various kinds of little tuna; all are fine, the important thing is that it is fresh.

  

• With a thin and pointed knife, fillet it or have it filleted at the fish market.

  

• With a cleaver, chop it with a knife and reduce it as if it were ground meat.

  

• Prepare the seasoned breadcrumbs, which is the base element of many Sicilian recipes; add grated Pecorino Romano, parsley, salt, minced garlic, pepper. Beat the eggs.

  

• In a low and wide bowl, mix the fish pulp chopped with a knife together with breadcrumbs and the egg. Knead like classic meatballs; if needed, add a little water, but not too much, otherwise the meatballs will be mushy.

  

• Moisten your hands and make meatballs about 0.6 inches in diameter.

  

• Lightly fry the meatballs in seed oil on all sides; they should just change color. Do not overcook them, or they will become hard.

  

• After removing the meatballs from the pan, discard the oil, and in the same pan without washing it, sauté the onion with olive oil.

  

• As soon as the onion is slightly golden, add the tomato puree and cook gently for 5 minutes. Adjust the salt and pepper, and if needed, add a pinch of sugar.

  

• Add the meatballs; do not stir with the wooden spoon anymore, you can only shake the pan, otherwise you will break them. Lower the heat further, cover with a splatter guard, and let cook another 15 minutes. Meanwhile, start cooking the pasta.

  

• Lower the heat further, cover with a splatter guard, and let cook another 15 minutes. Meanwhile, start cooking the pasta.

  

• Dress the spaghetti with the sauce along with the meatballs and plenty of basil. And here are the “Spaghetti with Sauce and Little Tuna Meatballs” ready

  

• Prepare the seasoned breadcrumbs Sicilian style as per recipe, click here

  

• Fillet the fish if it is a little tuna, but if it is a large tuna, cut the steaks into pieces and chop for 10 sec. speed 5. Then repeat the operation until you get the ideal consistency as if it were ground meat. Gather with the spatula.

  

• Now add the egg, the seasoned breadcrumbs Sicilian style, and mix for 1 minute reverse speed 4.

  Gather with the spatula. If the mixture seems a little dry, you can add a few tablespoons of water and oil.

• At this point, moisten your hands and make meatballs, which should be at most 0.8 inches in circumference.

  

• Place the meatballs between the varoma tray and its container, and close the lid.

  Wash and dry the bowl.

  

• Peel the onion

  Chop it coarsely and chop for 12 sec speed 5.

  Then add the extra virgin olive oil, and sauté for 3 minutes reverse at 212°F speed teaspoon.

  

• Add the sauce, 3.4 oz water, and half a level teaspoon of salt.

  Place the varoma with the closed tray with its lid on top of the bowl, and cook for 20 min at Varoma reverse speed 1.

  

• When the cooking time is over, carefully open the varoma, remove the meatballs, and place them on a serving plate; then pour half of the ragù over them, and with the rest, you can dress the pasta.

  

• Pasta Cooking.

  Without washing the bowl, pour 1 qt of water and 2 teaspoons of salt, close with the measuring cup, and bring to a boil 7 min at 212°F speed 1

  

• Open the measuring cup, and through the hole, insert the pasta, and set the time according to the instructions on the package. 212°F reverse speed 1.

• Assist the spaghetti with small taps as they come out of the hole until they are completely down, then close the measuring cup and wait for the cooking to be completed.

• Once the time is up, drain the pasta with the help of the basket and combine it with the sauce and meatballs.

  What an aroma, the Spaghetti with Sauce and Little Tuna Meatballs are ready.