Fish meatballs in tomato sauce
1 serving
40 minutes
Fish meatballs in tomato sauce are a delicate and aromatic dish of Italian cuisine that combines the freshness of seafood with the rich flavor of vegetable marinade. The recipe's origins trace back to Italy's coastal regions where fish has always been a staple of local culinary traditions. The meatballs are made from fish fillet that is minced twice with white bread to achieve an airy texture. After light frying or boiling, they are soaked in a marinade of carrots, onions, and tomato paste, acquiring a rich flavor with a slight tanginess. Before serving, the dish is garnished with chopped herbs for added freshness and zest. These meatballs pair perfectly with pasta or bread, enhancing the meal with a cozy Italian atmosphere.
1
Pass the fish fillet without skin and bones twice through a meat grinder along with soaked and squeezed white bread.
- Fish: 75 g
- White bread: 10 g
2
Beat the mass by adding butter and seasoning with salt.
- Butter: 5 g
3
Form meatballs, coat them in flour, and fry or boil.
- Wheat flour: 5 g
4
Prepare a marinade from vegetables and vegetable oil, pour it over the meatballs, boil, and cool.
- Vegetable oil: 20 ml
- Carrot: 30 g
- Onion: 20 g
- Tomato paste: 15 g
5
Sprinkle with chopped greens before serving.
- Fresh herbs: 15 g
