Minced Pollock Meatballs in Tomato Sauce
3 servings
35 minutes
Minced pollock meatballs in tomato sauce are a refined dish of Russian cuisine, combining tender fish mince and the rich aroma of tomato sauce. Pollock, known for its soft texture and light flavor, absorbs spices and fresh herbs well, creating a harmonious blend. Historically, such meatballs were popular due to the availability of ingredients and ease of preparation. The tomato sauce enriched with onion and carrot adds a pleasant tanginess and depth of flavor to the dish. These meatballs pair perfectly with sides like mashed potatoes, rice, or buckwheat, creating a hearty and cozy meal for family dinners. They can be served as a standalone dish or used as a base for complex culinary combinations.
1
Finely chop the onion or blend it, mix with minced pollock (previously pass the pollock through a meat grinder), add 1 egg.
- Onion: 0.5 head
- Pollock: 500 g
- Chicken egg: 1 piece
2
Finely chop the green onion and parsley, add to the minced meat, and mix everything well.
- Spring onion: 20 g
- Parsley: 20 g
3
Add salt and spices.
- Salt: to taste
- Condiments and seasonings: to taste
4
For the sauce: pour olive oil into a pan, sauté half of a finely chopped onion and grated carrot.
- Olive oil: 2 tablespoons
- Onion: 0.5 head
- Carrot: 1 piece
5
Add 3 tablespoons of tomato paste or 2 fresh peeled tomatoes to the vegetables.
- Tomato paste: 3 tablespoons
6
Sauté onion, carrot, and tomatoes on low heat for 5 minutes, then add a little water.
- Onion: 0.5 head
- Carrot: 1 piece
- Tomato paste: 3 tablespoons
7
Form small balls from the minced meat with wet hands, pour sauce over them, the meatballs should be completely covered with liquid, add a little water if necessary.
8
Cover with a lid and simmer on low heat for 30 minutes.
