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Fish balls with tomato sauce

by Ada Parisi
13047 views 5 min read

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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Simona November 23, 2013 - 14:12

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


Sicilians creative in the kitchen November 23, 2013 - 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

Joan Nova January 19, 2013 - 02:27

I know I would love these!

fratelli_ai_fornelli January 19, 2013 - 11:33

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

conunpocodizucchero.it 18 January 2013 - 16:48

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

Andrea 18 January 2013 - 16:15

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

fratelli_ai_fornelli 18 January 2013 - 16:27

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

Jeanne burroealici 18 January 2013 - 12:28

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

fratelli_ai_fornelli 18 January 2013 - 14:05



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