Pairs well with Swordfish Meatballs
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Swordfish Meatballs
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Crispy on the outside and soft inside, these swordfish meatballs are easy, quick, and delicious. They can be fried or baked for a healthier option.
00:25:00 total
Serves 4
medium
Main Various
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🍫
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Ingredients
- swordfish - 500 g (skin removed, cut into small cubes)
- sandwich bread - 2 slices (softened in milk and squeezed)
- milk - watch the video to see (to soak bread)
- garlic - 1 clove (crushed, central core optional)
- parsley - to taste (chopped)
- lemon zest - 1 lemon zest (freshly grated)
- pepper - to taste (to taste)
- salt - to taste (to taste)
- egg - 1 (for mixture)
- breadcrumbs - 30 g + extra for coating (for mixture and coating)
- egg - 1 (beaten, for coating)
- peanut oil - watch the video to see (for frying)
- extra virgin olive oil - watch the video to see (for baking option)
Instructions
- Prepare Swordfish: Remove the skin from the swordfish, trying to avoid waste. Cut the swordfish into fairly small cubes and place them in a bowl.
- Soften Bread: In another bowl, soak the sandwich bread slices in milk just until softened. Squeeze out the excess milk and crumble the bread into the bowl with the swordfish.
- Mix Ingredients: Add crushed garlic (optional to remove the central core if desired), chopped parsley, lemon zest, pepper, salt, one egg, and 30 g of grated breadcrumbs to the swordfish and bread mixture. Knead with your hands and check the consistency. Add more breadcrumbs if necessary to make the dough firm.
- Form Meatballs: Shape the mixture into meatballs of equal size, slightly oval. Dip each meatball first in beaten egg, then coat well with breadcrumbs.
- Cook Meatballs: Fry the meatballs in very hot peanut oil, three or four at a time, until golden brown and crispy. Alternatively, bake them on a baking tray sprinkled with extra virgin olive oil at 180°C (356°F) for 20-25 minutes until super crunchy.
- Serve: Plate the meatballs and serve hot.
