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Swordfish Meat Balls

Swordfish Meat Balls

A delicious second course, an idea for a buffet starter: swordfish meatballs.

Swordfish meatballs are a recipe for all tastes and palates. A second course which, if necessary, can be an excellent idea for a buffet appetizer, which not only adults but especially children like. Because we know that the best way to introduce children to vegetables or fish is to present the dish to them in an intelligent way: and here the swordfish meatballs could give you a big hand.

Fried or in the "light" version, i.e. baked: you can cook swordfish meatballs the way you prefer!

Swordfish Meat Balls
Swordfish Meat Balls

Preparation of swordfish meatballs

  1. To prepare swordfish meatballs you need to use very fresh fish . Wash it, remove the bone in the central part, remove the skin and then chop it with a knife as finely as possible.
  2. Soak the bread crumbs for about ten minutes in a bowl with milk, then squeeze it and add it to the swordfish in a bowl.
  3. Add the egg, the chopped parsley or dill , the grated lemon peel, 1 drizzle of oil and a little breadcrumbs.
  4. Add salt and pepper and mix all the ingredients with your hands until you obtain a moist but workable mixture . If the dough sticks to the palms of your hands or fingers, add a little more breadcrumbs.
  5. Then form balls of the same size, roll them in breadcrumbs and continue cooking.
  6. Heat a drizzle of oil in a pan, then add the meatballs and leave to cook for about 10-15 minutes, turning them on all sides.

You can also cook your swordfish meatballs in the oven, just place them on a baking tray covered with baking paper and bake for about 15 minutes at 200°C (preheat the oven before proceeding with cooking). If you want to fry the meatballs in a saucepan with plenty of hot oil . Brown the meatballs well on all sides, then drain them with a slotted spoon and dry them on a sheet of kitchen paper or suitable for frying.

The variation of swordfish meatballs with sauce

Swordfish meatballs in sauce
Swordfish meatballs in sauce

To prepare this creamy variation of the fish main course, proceed with the preparation of the meatballs as per the previous recipe, then cook them in the pan for a few minutes just long enough to brown them over the entire surface of the spheres.

Separately prepare a good tomato sauce:

  1. Fry a clove of garlic in a pan with a drizzle of oil, then add 500-600 ml of tomato puree.
  2. When the puree starts to simmer, lower the heat and put a lid on it.
  3. Leave to cook for at least 20-25 minutes , until the sauce begins to reduce.
  4. Then season with salt and pepper, remove the garlic and add the meatballs.
  5. Cook the meatballs for a few minutes, mixing them delicately with the sauce but being careful not to break them.
Read also
Beautiful and tasty, they are fish balls! Here is the step by step recipe


We recommend storing both recipes for a maximum of 1-2 days in the fridge .

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