Light fish meatballs
Description
This recipe is a simple idea for a light yet delicious main course . These fish balls can also be served as finger food, accompanied by an emulsion of oil, lemon, and aromatic herbs—perfect for an aperitif with friends.
Ingredients
to recalculate the ingredient amounts
- Cod 400 g
- Potatoes 3
- Arborea Gran Campidano 100 g
- Pine nuts 20 g
- Dried Raisins 20 g
- Garlic q.b.
- Wholemeal breadcrumbs 40 g
- Egg 1
- Parsley q.b.
- Extra virgin olive oil q.b.
- Salt q.b.
- Pepper q.b.
Instructions
Tips
-
1
To begin, wash the potatoes thoroughly, boil them with their skins in plenty of salted water and in the meantime, take care of the fish.
-
2
Remove the bones from the cod fillets using tweezers, chop them raw with a knife, and place them in a large bowl. Finely chop the garlic and parsley and add the mixture to the chopped fish. Add the egg, raisins, and grated Gran Campidano cheese and set aside.
-
3
Once the potatoes are cooked, let them cool for a few minutes, then peel them, mash them, and add them to the fish and other ingredients. Toast the pine nuts, chop them roughly, and add them to the mixture, mixing everything well. Season with salt and pepper.
-
4
In a separate bowl, prepare the breading mix by combining 4 tablespoons of Gran Campidano with the breadcrumbs. With wet hands, shape the fish balls and coat them in breadcrumbs.
-
5
Preheat the oven to 180°C (350°F) and place the meatballs on a baking sheet lined with parchment paper. Drizzle with extra virgin olive oil and bake for 20 minutes, turning occasionally. Arrange them on a serving platter and serve hot.
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Variations
Meatballs
are definitely a second course everyone loves, and the variations on this
recipe
are endless: fish, meat, and vegetables—there’s something for everyone. Of all the versions, the one we recommend trying is these broccoli and salmon meatballs .
Here’s how to prepare it: Take a large pot and bring salted water to a boil. Wash and trim the broccoli and remove the florets. Wash and peel the potatoes, then cut them into small pieces and boil them in water. Once they’re ready, drain and let them cool.
Now take your salmon, remove any excess skin, and cut it into small pieces. In a pan with a tablespoon of oil, brown the salmon for 10 minutes, then turn off the heat. Now blend the broccoli and potatoes, then transfer the resulting cream to a bowl and add the breadcrumbs and Parmesan, seasoning with pepper to taste, if desired. Now add the flour to your mixture and mix everything together, making sure the dough isn’t too soft.
Now form the meatballs, which should
be
small balls
with a piece of salmon in the center. Coat each meatball with breadcrumbs. Place the meatballs on a baking sheet and bake in a preheated oven at 180°C (350°F) for about 15-20 minutes, until golden brown. Your crispy meatballs are ready to eat!
Did You Know?
The recipe for meatballs, which called for minced meat, first appeared in
De arte coquinaria
. A hundred years later, the dish had spread everywhere, and the star of the show was still its main ingredient:
minced veal
.
The meatball base, made of minced meat, was called
piccatiglio
, a playful word used to refer to a type of minced meat mixed with other herbs. Today, Piccatiglio is a traditional Ligurian dish, always based on veal.
Apparently, meatballs were everywhere by 1771. Minced veal was mixed with grated cheese, raisins, and fennel. The mixture was then solidified with eggs, floured, and fried in butter.
Pellegrino Artusi
, in the nineteenth century, defined meatballs as a “dish that everyone knows how to make, starting with the donkey, who was perhaps the first to give the human race the model”.
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