Fish Meatballs

This recipe is not only delicious but also gluten-free. I used tuna, but you can also use any fish you have at hand, just make sure you brake it apart well enough to shape them into balls. You can include your kids while making this and they might be more willing to try them later, since they were part of the cooking process. Always get your kids to help out if possible, it makes dinner less mysterious!

Ingredients:

2 cans of tuna, 3.9oz each or another kind of fish.
1/4 of a red bell pepper, diced
1/4 of a yellow bell pepper, diced
1/4 of a red onion, diced
2 garlic cloves, finely chopped
1 tablespoon of freshly chopped cilantro
1 teaspoons of ground oregano
1/4 teaspoon of cayenne pepper
1/2 teaspoon of Worcestershire Sauce
1/4 cup of rice flour
1 whole egg
Zest of 1/2 of a lemon
Avocado oil
Salt and pepper

Preparation:

1. Drizzle some avocado oil into a large non-stick pan.

2. While the pan heats up, mix all the ingredients together well in a bowl, including a drizzle of your avocado oil. Remember that your hands are the best mixing tools you posses - use them to make small balls of the mixture.

3. Add them slowly to the hot pan and cook at medium heat, until they have browned on all sides.

You can add them straight to a pot of red sauce that needs to reduce and later eat them as a spaghetti and meatballs, or in a meatball sandwich or with veggies. The are also great as canapés at your next party.

Also, once browned, these meatballs freeze wonderfully for later use.

For up to 4 people.