Sweet and sour meatballs with spicy sauce and tomato and tuna with Mint

Procedure

Before preparing tuna meatballs, you have to prepare the tomato sauce. For the sauce, put the oil in a saucepan, the shirted garlic and the chilli, fry lightly and add the tomato puree, sugar, vinegar, mint and salt. Cook over a low heat, covered for about 20 minutes, until the sauce has thickened. So possibly salt and pass the sauce through a strainer or chinois, then put aside.

For the meatballs, coarsely chop the knife tuna, tonnetto o la palamita, put the fish in a bowl and combine the mint, finely chopped parsley and garlic, the Parmesan, pecorino, the egg and the toasted almonds.

Then add as much bread crumbs as needed to create a smooth, pliable dough, but not otherwise dry meatballs become hard. Try with 3 spoon and then possibly still aggiungetene. Season with salt and pepper and, inumidendovi hands, form meatballs large when a ping pong ball and dip, one by one, in flour or semolina. Fry the tuna meatballs in plenty of peanut oil until golden and serve lukewarm accompanying them with very hot spicy sauce.

MATCHING: This recipe, which it is ideal for aperitifs, It goes very well with beer. In particular those from exotic fruit and floral scents like this Duchess, a saison produced from brewery "Birra del Borgo" (a Borgorose, in the province of Rieti) using the barley grown in the regional park of the Mounts of Duchess. It is a clear beer with thick and abundant foam, very fresh and slightly spicy.