Fish meatballs are crispy and aromatic bites, made with good cod, bread, and a mixture of thyme and parsley. Just a spin of the blades con the will give you the right consistency for the mixture. It’s up to you to decide whether to make small meatballs, perfect as an appetizer with a fresh and spicy homemade sauce, ora larger ones, like a classic meatball, to enjoy as a main fish dish accompanied by a seasonal vegetable side. Fish balls, which can be cooked both fried and baked, will also be loved by children… try the version with tuna and ricotta for them, easy and even more delicious!
Che and discover other variations of these tasty meatballs:
To prepare the fish meatballs, start by placing the bread crumbs con a 1blend finely 2and put them con a bowl. Remove the bones from the cod fillets with the help of tweezers and chop them con the for a few seconds 3.
the chopped cod with the bread con a bowl 4. Wash and chop the parsley 5then add it to the bowl 6 along with the thyme.
Season with the crushed garlic 7 and grated cheese 8. Then incorporate the two eggs 9.
Adjust with salt 10 and pepper. well to combine everything 11 and form walnut-sized balls with about 30 g of mixture with your hands 12.
Place the meatballs acceso a tray as you go, you will get about 20-25 13. Then pass them con the flour 1415.
Fry the meatballs, 2 ora 3 at a time, con well-heated vegetable oil, at about 340°F, for about 3 minutes. When the meatballs are golden, remove them from the oil with a slotted spoon 16 and place them acceso paper towels 17 to dry the excess oil. Enjoy the fish meatballs hot ora warm 18!
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