Fish balls with tomato sauce

Chopped anchovies and salmon. Soft inside and outside croccantissime, as must all be meatballs. These are fresh fish balls made with anchovies and salmon, Fries is dipped’ in a simple tomato sauce with a hint of mint. Quick and easy to do, If you already how to fillet and clean fish, show up well and are great the next day. Combined with a cool glass of white wine are a strong second for a casual dinner based on fish…And do not weigh on the pockets…A single Meatball with a little’ of sauce on a spoon dose may be part of an appetizer or a great finger food. If you like try the meatballs Eggplant meatballs or those of radicchio and potato, by artichokes, peas and speck or spinach and ricotta cheese.

Ingredients for 4 people:

  • 400 g of anchovies
  • 500 grams of salmon
  • 4 tablespoons dry bread crumbs
  • 15 grams raisins
  • 15 grams pine nuts
  • 25 grams of grated pecorino cheese
  • 25 grams of grated Parmesan cheese
  • an egg
  • a bunch of parsley
  • a few leaves of Basil
  • 500 ml of tomato puree
  • enough flour to coat the meatballs
  • salt and pepper
  • a pinch of sugar
  • some’ fresh or dried mint
  • extra virgin olive oil as required
  • oil for frying

Prepare the sauce by putting the tomato sauce in a casserole, a little olive oil, a pinch of salt, a pinch of sugar and Basil: Let it cook covered over low heat for about 15 minutes. Wash the fish well, clean and fillet (but I hope you did clean the fishmonger) and dry thoroughly with a paper towel. Put the fish on a cutting board and chop coarsely with a knife. Put everything into a large bowl, combine the fish egg, the bread crumbs, grated cheese, parsley, the raisins, pine nuts, season with salt and pepper and mix until you get a homogeneous mixture.

Inumidendovi hands, form meatballs large when a ping pong ball and dip, one by one, in flour. Fry the Meatballs in plenty of oil until they are golden brown. Serve by placing at the bottom of a shallow dish one's mirror’ tomato sauce on which arrange the meatballs. Decorated with a sprinkling of chopped fresh mint or, If it's not season, dry.

THE PAIRING: with this dish, in which sea and earth come together, We suggest a Rosé served fresh, around 9-10°, as the Amalfi Coast Rosé Marisa Cuomo: fruity and delicate.

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9 comments

Simona November 23, 2013 at 14:12

Hello!
Congratulations on the blog!
This I can do using swordfish recipes instead of anchovies and salmon?
Thanks in advance
Greetings from Sicily

Simona

Reply
Sicilians creative in the kitchen November 23, 2013 at 14:35

Hello Simon, welcome! Of course you can use the Marlin, all raw and cut with a knife some’ coarse. I made with swordfish and Zucchini (are on the blog) and they were delicious. Let me know and kisses for me our land! A warm greeting, ADA

Reply
Joan Nova January 19, 2013 at 02:27

I know I would love these!

Reply
fratelli_ai_fornelli January 19, 2013 at 11:33

Thank you, try this and let me know if you like. Hello!

Reply
conunpocodizucchero.it 18 January 2013 at 16:48

where there are anchovies ci sono anch'io!!!!

Reply
Andrea 18 January 2013 at 16:15

Must be a goodness, I'll try to make them for sure

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fratelli_ai_fornelli 18 January 2013 at 16:27

Thanks, I assure you that are good and easy to prepare. I come to pay a visit to your blog

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Jeanne burroealici 18 January 2013 at 12:28

Dear Ada, the blog is super cute and the recipes I really like! These meatballs are amazing!

Reply
fratelli_ai_fornelli 18 January 2013 at 14:05

Thanks!!!!

Reply

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