My favorite ones!!! Continuing the fish theme, we recall fish meatballs according to the recipe of Jamie Oliver.
Such meatballs are very versatile. They can be served simply with a side dish, for example, mashed potatoes, in tomato sauce, can be put on top of pasta with cream sauce, add to fish soup. In addition, meatballs from fatty fish are perfectly stored in semi-finished form in the freezer and do not lose their taste, you just have to get them and fry in olive oil.
- 400 g tuna, salmon or salmon
- olive oil
- 50 g pine nuts (you can also use chopped walnut)
- 1 tsp ground cinnamon
- sea salt and freshly ground black pepper
- 1 tsp dried oregano
- handful of parsley leaves, chopped
- 100 g bread crumbs
- 50 g grated Parmesan
- 2 eggs
- juice and zest of half a lemon
Cut the fish into pieces about 2 cm, fry the fish in olive oil with nuts, cinnamon, salt and pepper. Transfer and allow to cool. Add oregano, parsley, breadcrumbs, parmesan, egg, juice and lemon zest. Mix thoroughly and roll small balls of the same size. To prevent the mixture from sticking to your hands, they can be lubricated with a little olive oil or water. Put the meatballs on a greased plate and refrigerate for an hour.
After the meatballs can be sent to the freezer and taken out as needed for various dishes. For readiness, they must be fried in olive oil until a light golden crust.
Cut the fish into pieces about 2 cm, fry the fish in olive oil with nuts, cinnamon, salt and pepper. Transfer and allow to cool. Add oregano, parsley, breadcrumbs, parmesan, egg, juice and lemon zest. Mix thoroughly and roll small balls of the same size. To prevent the mixture from sticking to your hands, they can be lubricated with a little olive oil or water. Put the meatballs on a greased plate and refrigerate for an hour.
After the meatballs can be sent to the freezer and taken out as needed for various dishes. For readiness, they must be fried in olive oil until a light golden crust.
