If you don’t know, I’m a Pescatarian. I quit meat gradually over give or take fifteen years. Cutting out poultry last, almost three years ago. I don’t eat meat but my son does. With the exception of pork as I quit when he was born and never included it in his diet. Although my son eats meat I don’t cook it at home. But I do cook seafood at least once a week. My son absolutely loves spaghetti & meatballs. As do I. I used to make meatless meatballs, but I do my best to limit our intake of fake meat. Soy gives me headaches and tofu doesn’t sit well in my stomach. So one day I had the bright idea to make salmon meatballs. They’ve been a favorite in my house ever since. Now that I’ve given y’all the rundown, let’s get to the recipe.
What you will need…
small onion, chopped
1 jar of marinara sauce
squeeze of concentrated tomato paste
Salmon Meatballs Preparation…
First, cook the spaghetti (or pasta of your choice), drain and set aside. Drain the can of salmon, place in a shallow dish and remove the bones. Season the salmon with Slap Ya Mama. I add garlic powder and cayenne pepper for an extra kick. You can be creative and add whatever seasonings you like. Then add the chopped onion, parsley and egg. Use your hands to thoroughly mix the salmon with the ingredients, then form into miniature meatballs. Heat a few tablespoons of olive oil in a saucepan and cook the meatballs until brown on all sides.
Add the marinara sauce, the squeeze of tomato paste to thicken, and a little brown sugar to cut bitterness. Cover the pan and simmer until bubbling. Serve over spaghetti while hot. Enjoy!