Fish meatballs with herbs’ tomato sauce

Crush the potatoes in a bowl and combine tuna, parmesan cheese, bread crumbs, chopped parsley leaves, salt and pepper; mix everything and let the mixture rest for at least 20 minutes in the fridge.
Meanwhile, prepare the tomato sauce with oil and the thinly sliced spring onion, once golden gently add the crushed tomato pulp "Il polposissimo" Petti, add salt, the crushed herbs and cook for about 15 minutes.
With slightly wet hands in cold water, prepare the meatballs with the mixture and pass them into the flour. Brown them in a non-stick frying pan with oil and garlic and simmer them with white wine at half cooking.
Pour the meatballs into the sauce and serve them warm layed on toasted slices of bread and dressed with a sprinkle of chopped aromatic herbs.