Spaghetti and Mackerel Meatballs - alive magazine

Name: Spaghetti and Mackerel Meatballs - alive magazine
Ingredients: 1 lb (450 g) smoked mackerel; 2/3 cup (160 mL) bread crumbs; 1/4 cup (60 mL) ground flaxseed; 2 large free-range eggs; 1 shallot, chopped; 2 garlic cloves, minced; 2 tsp (10 mL) Dijon mustard; 1 - 1 lb (450 g) package whole grain spaghetti or linguini; 1 Tbsp (15 mL) unsalted butter; 5 cups (1.25 L) sliced crimini mushrooms; 1/4 cup (60 mL) dry white wine; 2 cups (500 mL) halved cherry tomatoes; 2 cups (500 mL) flat-leaf parsley; 1/4 cup (60 mL) extra-virgin olive oil; Juice of 1/2 lemon; 1/2 tsp (2 mL) red chili flakes; 1/4 tsp (1 mL) sea salt; 1/4 tsp (1 mL) black pepper; Parmesan cheese, for garnish

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Perhaps the phrase “holy mackerel” stems from its nutritional pedigree. Casting your line for a 3 oz (85 g) mackerel serving provides nearly 2.3 g of omega-3s…

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