My absolute favorite!!! Continuing the fish theme, let's remember Jamie Oliver's fish meatballs recipe.
These meatballs are incredibly versatile. Serve them with a simple side like mashed potatoes, in tomato sauce, on top of pasta with a creamy sauce, or even add them to fish soup. Moreover, meatballs made from fatty fish freeze exceptionally well in a semi-prepared state, retaining their flavor. You just need to take them out and fry them in olive oil.
- 400 g tuna, salmon, or trout
- olive oil
- 50 g pine nuts (or crushed walnuts as an alternative)
- 1 tsp. ground cinnamon
- sea salt and freshly ground black pepper
- 1 tsp. dried oregano
- a 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 roughly 2 cm pieces. Sauté the fish in olive oil along with the nuts, cinnamon, salt, and pepper. Remove from heat and let cool.
Add oregano, parsley, breadcrumbs, Parmesan, eggs, lemon juice, and zest. Mix thoroughly and shape into small, even-sized balls. To prevent the mixture from sticking to your hands, coat them lightly with olive oil or water. Place the meatballs on a buttered plate and refrigerate for an hour.
You can then freeze the meatballs and use them as needed in different dishes. To cook, simply fry them in olive oil until they develop a light golden crust.
Cut the fish into roughly 2 cm pieces. Sauté the fish in olive oil along with the nuts, cinnamon, salt, and pepper. Remove from heat and let cool.
Add oregano, parsley, breadcrumbs, Parmesan, eggs, lemon juice, and zest. Mix thoroughly and shape into small, even-sized balls. To prevent the mixture from sticking to your hands, coat them lightly with olive oil or water. Place the meatballs on a buttered plate and refrigerate for an hour.
You can then freeze the meatballs and use them as needed in different dishes. To cook, simply fry them in olive oil until they develop a light golden crust.
