The Best Meatballs De Tuna, Thunfischbaellchen in T .

Sauté, stirring frequently, for about 1 minute on all sides. Cool everything in a baking dish in about 5 min.

Rinse parsley, chop. Grate cheese. Rinse lemon, dab dry. Grate zest and squeeze juice. All with breadcrumbs, oregano and eggs in the baking dish form. Now reach into the baking bowl and maneuver to mash the fish cubes and mix thoroughly with the aromatic ingredients.

Form golf ball sized balls with your hands, wetting one hand with a little water every now and then, so that the balls have a smooth surface. If the mixture still sticks too much, knead in a little more breadcrumbs. Place the meatballs on an oiled plate to cool for 1 hour.

For the sauce, remove the skins from the onion and garlic, chop finely. Sauté in 1-2 tbsp. hot oil for about 10 minutes. Add salt, tomatoes, oregano and pepper. Bring to a boil and simmer for about 15 minutes. Later strain through a sieve or blend in a hand mixer. Season repeatedly at the end. Maybe it can use a splash of vinegar or more pepper or salt.

Heat 2 tbsp oil in the frying pan in which you previously fried the fish. Fry the meatballs – perhaps in batches – until golden brown. Gently shake the frying pan every now and then so that they take on an even color.

Rinse and chop the parsley. Add the par

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