Roberta’s tuna meatballs are a perfect option for a classy aperitif. Don’t worry: they’re extremely easy to prepare! I promise!  You won’t need any béchamel sauce, nor will you end up with 20 dirty pots and pans after you’ve finished cooking. You won’t even have to wait for the dough to cool down. By the time you’ve thought about what you’re about to make, they’re practically ready!  Then all you have to do is create an even fry to prevent the croquettes from breaking, and it’s time to tuck in.  You can see the end result in the photo above: delicious little golden, crispy balls which are best enjoyed warm and in good company.  What do you think?

Ingredients:

• 200 grams of atún claro de Conservas Serrats• 4 or 5 slices of bread
• 1 egg
• 50 grams of mature, grated sheep’s cheese
• 1 clove of garlic
• 3 sprigs of parsley
• 1 glass of milk
• Salt
• Paprika
• 1 glass of milk
• Breadcrumbs
• Oil for frying

Preparation:

• Drain the oil from the tuna and place the tuna in a salad bowl• Soak the bread slices in milk • Add the soaked bread slices to the salad bowl, and then add the egg, grated cheese, garlic and sprigs of finely-chopped parsley; finally, add the salt and paprika to taste
• Mix together well and mould into meatballs, each of which should be no bigger than a walnut
• Place the breadcrumbs on a plate and coat the meatballs
• Fry in hot oil until the meatballs turn golden

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