Not-So-Swedish Meatballs

Ingredients:

1 egg
1 can of tuna
cooking oil or butter
chicken broth (instant comes in a yellow packet called Maggie's, with no surprise ingredients in the chicken broth!)
breadcrumbs (Western store only, try Parkson's or Carrefour)
pasta


Drain the tuna, and mash it up with a fork. Add one egg, and mix well. (If you have some basil or some Bell's seasoning from home, you can add it now.) Add breadcrumbs until the mixture is just moist enough to make balls, not sticking all over your hands. Make the tuna mixture into meatballs, and fry them lightly on all sides. Turn off the heat under the pan, then add enough chicken broth to almost-cover the meatballs, and put it back on to simmer. it's done when the the meatballs are soft and the chicken broth has thickened.

Cook and drain the pasta -- which in my case happens in the microwave since I only have one burner -- then serve with the meatballs and sauce on top.

Verdict: You could say I got Stick ready for this with ground-turkey Swedish meatballs back home, but it turned out well. No leftovers!