by PhoebeLapine
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A&M's Testing Notes:
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Expand1 slice white bread, crusts removed Ask a question about this ingredient
1/2 lb white fish (I used tilapia, but whatever is on sale), coarsely chopped Ask a question about this ingredient
1 shallot, coarsely chopped Ask a question about this ingredient
1 clove garlic Ask a question about this ingredient
1/3 cup parsley leaves Ask a question about this ingredient
1 egg, beaten Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
dash of cayenne Ask a question about this ingredient
2 cups spicy red pepper sauce (recipe follows) Ask a question about this ingredient
In a small food processor, pulse the bread until it resembles crumbs. Set aside in a medium mixing bowl. Add the fish to the processor and pulse until resembling the texture of ground beef. Remove to the bowl. Add the shallot, garlic, and parsley and mince in the processor. Toss together with the bread crumbs, fish, egg, salt, and pepper. Form the mixture into balls, about 1 1/2 inches wide, and set aside on a cutting board. You should have about 8 balls.
Ask a question about this stepCoat a large lidded skillet or saute pan with olive oil and set it over medium-high heat. Brown the fish balls in batches until seared on both sides. Set aside.
Ask a question about this stepClean out any burnt bits from the pan. Either add premade Spicy Red Pepper sauce, or follow the directions below to make it. When the sauce is finished and simmering, add the balls back to the pan. Cook for 5 minutes, covered, then turn the balls in the sauce and cook for another 3 to 5 minutes, until the balls are cooked through completely.
Ask a question about this stepTo serve, place a forkful of spaghetti on each plate and top with a spoonful of sauce and 4 meatballs. Garnish with parsley.
Ask a question about this step1 small yellow onion, diced Ask a question about this ingredient
1 small red bell pepper, diced Ask a question about this ingredient
1/2 teaspoon hot smoked paprika Ask a question about this ingredient
dash cayenne Ask a question about this ingredient
1 garlic clove, minced Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
One 15-ounce can crushed tomatoes Ask a question about this ingredient
In a large skillet over medium heat, sauté the onion and red pepper in enough olive oil to coat the pan. Cook until the vegetables have softened, about 6 minutes. Add the paprika, cayenne, garlic, and cook for another 2 minutes, until the mixture is very fragrant. Add the salt, and carefully stir in the tomatoes. Simmer until the sauce has thickened and the vegetables are very tender, about 5 minutes. Turn off the heat and taste again for seasoning. Puree in a food processor or with an imersion blender until smooth. (This can be made up to a week in advance).
Ask a question about this stepJust made these, sauce and all, for a special dinner with my husband.
The fish meatballs themselves were super easy to make and great flavor with fresh parsley. Unlike turkey meatballs, these keep their moisture really well, which is awesome.
Warning to those who try to make the sauce in the same pan as the meatballs...an immersion blender is a bad idea! sauce went everywhere since it was so spread out in the pan. You'll be better off giving it a quick grind in your food processor, or even just using store bought sauce. The sauce was OK, next time I would add some red pepper flakes to make it more spicy!
Awesome recipe on the fish meatballs, though! Two thumbs up!
Yum! Made this tonight for dinner -- super easy and delicious. The sauce really brings it together. I doubled the fish balls and that was just enough for the pasta sauce.
I'm going to make these this week, my kids love fish and meatballs so I imagine they will be a winner.
I made this last night. I followed the recipe with one minor exception - I added fresh oregano, thyme and basil because I had on hand and needed to use. It was relevatory!!!! I loved it and brought the leftovers for lunch today.
These sound great! Saving now.
These sound delicious! As a non red meat eater who gets bored with chicken I love this recipe!
Mmmm! I love making tuna polpette, so I will definitely have to try these!
I can't wait to try these!
Love this. An absolute "must-try," it's already been saved to my recipes. I'll report back, soon! ;o)
My favorite fish tacos sold here are called a "pesky combo" - love your "pesky meatballs"!
Fantastic title, Liz! Love all pesky foods and flavors.
Peter works for food52 and thinks up ways to make the website better.
I made these tonight with Mahi-Mahi we caught today. Very, very good. I used cilantro instead of parsley and red onion instead of shallots because that's what I had on hand. I also deglazed the pan with a little sherry before adding the sauce. Will make again, thanks!