Fish Meatballs in Tomato Sauce

Ingredients

• Fish150 g
• Garlic1/2 clove (2 g)
• Breadcrumbs1 tablespoon (14 g)
• Parsley1 tablespoon (4 g)
• Tomato2 count (260 g)
• Onion1/4 count (38 g)
• Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   Clean the fish meat and then grind it.

2. 2

   Step 2

   Add the breadcrumbs, garlic paste or powder and chopped parsley. Season with salt and pepper.

3. 3

   Step 3

   Mix well. Shape into meatballs with your hands and refrigerate for a few minutes.

4. 4

   Step 4

   Meanwhile, peel the garlic and make a cross-shaped cut at the top of the tomato of approximately one finger deep.

5. 5

   Step 5

   Place the tomato and garlic in a pot of boiling water and boil for 5 minutes. Next, remove, drain and blend. Set aside.

6. 6

   Step 6

   Heat a pan over medium-high heat and once heated, add half of the oil.

7. 7

   Step 7

   Add the meatballs and brown on both sides over medium heat for approximately 3-4 minutes per side. Set aside.

8. 8

   Step 8

   In the same pan used, add the remaining oil and stir-fry the chopped onion with a pinch of salt for 5 minutes or until it becomes translucent.

9. 9

   Step 9

   Then add the tomato sauce and season to taste. Once boiling, add the meatballs.

10. 10

    Step 10

    Lower the heat and cook for 5 more minutes. If you wish, you can add bay leaves and/or oregano.

11. 11

    Step 11

    Serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Fish Meatballs in Tomato Sauce can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.