There are two particularities of these sweet and sour cod balls: the sweet and fragrant note, given by the presence of raisins and orange peels, which give the fish a whole new flavor dimension; and then the sweet and sour sauce, which really gets ready in no time, mixing mayonnaise, mustard and honey.
the spicy taste of pecorino it is the ideal accompaniment to the equally structured flavor of cod and also has the function of better binding the dough of meatballs.
The secret to making meatballs that won’t flake when cooked is double the breadcrumbs with two passes in the breadcrumbs and one in the egg. This way, the outside will be crispier and there will be no filling while frying.
If you like fish balls in particular, try the fish ball recipe that uses sea bass instead of cod or tuna balls, an evergreen.
OTHER TASTY RECIPES: Salmon balls, Turmeric-crusted meatballs stuffed with cheese, Bread balls
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How to prepare: Sweet and sour cod meatballs
To prepare the sweet and sour cod meatballs, peel and bone the cod fillet, cut it into cubes and collect it in a food processor. Mix it roughly for a few seconds and put it in a bowl. Then add the pecorino, chopped parsley, orange zest, 1 egg and the previously soaked and squeezed raisins.
Mix and possibly add a teaspoon of breadcrumbs to firm up. Shape balls the size of a walnut and pass them in the breadcrumbs, placing them on a sheet of baking paper. Then pass them in the beaten egg and then again in the breadcrumbs for a double breading.
Fry them in boiling oil and drain them on kitchen paper when they are golden. Combine all the ingredients for the honey mustard with a whisk.
Transfer it to a small bowl and use it to accompany the cod meatballs.