Spanish style spaghetti with tuna meatballs

Drain two cans of tuna in a fine sieve set over a bowl, flaking it gently to shed the excess oil.

Combine the drained tuna in a large bowl with the eggs, bread crumbs, grated garlic, chopped onion and chopped parsley.

Season with sea salt and cracked black pepper and mix well, pressing down to a paste-like texture; add more bread crumbs if it is too wet.

Shape into meatballs a little smaller than a golf ball, compacting each one tightly so they hold together in the pan.

Fill a stock pot a little over halfway with cold water, salt it generously and bring to a boil on high heat.

Heat a large fry pan on medium with the olive oil for a couple of minutes.

Fry the meatballs in a single layer three to four minutes until lightly golden, turning about every minute, then remove and set aside.

In the same pan at the same heat, cook the chopped onion and garlic, stirring continuously, three to four minutes until the onion is translucent.

Stir in the smoked paprika and dried thyme.

Add the canned tomato sauce, the diced tomatoes and the chopped parsley, season with salt and pepper, and mix; a little sugar or baking soda corrects the acidity.

Return the meatballs to the sauce, coat gently and lower to low medium heat to simmer.

Boil the spaghetti until just al dente, 10 minutes here, stirring every couple of minutes so it does not stick.

Lift the spaghetti straight from the pot into the sauce, carrying a little starchy water with it, turn the heat off and toss until coated.

Plate and garnish with fresh parsley.