The fish balls, made with European bass, they are an appetizing second dish that conquers everyone. Great way to get children to eat fish too, they are perfect for a family lunch or to share with friends.
Ingrediants
- 500 g of sea bass
- 400 g of tomato puree
- 1 egg
- 1 onion
For about 16 meatballs
- bread crumbs
- Flour
- extra virgin olive oil
- salt
- peanut oil for frying
How to prepare: Fish balls
The fish balls that we propose are a second dish very appetizing that is prepared without difficulty. Made with a type of fish with firm and tasty meat, the European bass, are first fried and then seasoned in tomato sauce.
Good a lunch as to dinner, freshly made or heated, these fish balls with sauce they call to conviviality, put in a good mood and invite to the “shoe”. And if you can’t resist the call of bread dipped in tomato, try the classic meatballs with sauce made with beef or the vegetarian meatballs with ricotta and sauce.
On the other hand, meatballs are always very popular: whether they are fried, baked or even steamed. And the possible combinations are almost infinite: they range from the most classic mixed meatballs to tuna and chickpea meatballs and in a vegetarian version from baked vegetable meatballs to quinoa and aubergine meatballs passing through pumpkin ones. Look for them in version finger food for an informal evening? So here are 10 ways to say meatballs for an aperitif with friends.
OTHER TASTY RECIPES: Cod meatballs, tuna meatballs, bread balls
Medium Run Preparation Time 25 min Cooking Time 60 min Servings 4
How to prepare: Fish balls
Boil the sea bass in salted or steamed water for 15-20 minutes. Drain it, finely chop the pulp, collect it in a bowl and mix it with the whole egg, a few tablespoons of very fine breadcrumbs and a pinch of salt. Stir with a wooden spoon until you get a mixture of the right consistency to be able to form meatballs.
With slightly damp hands, take a knob of mixture at a time and make small meatballs. Flour them lightly.
Heat abundant oil in a pan with rather high sides and fry the meatballs. Drain them when they are a pale golden color, dry them on absorbent kitchen paper and set aside. In a pan large enough to hold all the meatballs without overlapping, heat two tablespoons of oil. Let the finely chopped onion flavor and when it has become transparent add the tomato puree. Stir, add salt, cover and cook in about 15 minutes over moderate heat.
After this time, place the meatballs in the sauce, turn them over gently so that they remain covered, without breaking, and leave them to flavor for about ten minutes. Transfer the fish balls with their sauce to a serving dish and serve hot.
.
