Fish Meatballs in Tomato Sauce
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Ingredients
- 500 g white fish fillets (such as pollock), finely chopped
- 50 g fresh breadcrumbs
- 1 egg, beaten
- 3 garlic cloves
- 2 tbsp flat-leaf parsley, chopped
- 500 g tomato passata
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 258 kcal
- Protein
- 27.9 g
- Carbohydrate
- 13.3 g
- of which sugars
- 6.1 g
- Fat
- 9.7 g
- of which saturates
- 1.7 g
- Fibre
- 2 g
- Salt
- 0.52 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the chopped fish with the breadcrumbs, beaten egg, half the garlic and the parsley. Season well and shape into 16 small meatballs.
- 2
Heat the olive oil in a large frying pan and fry the remaining garlic for a minute, then stir in the passata and simmer for 5 minutes.
- 3
Carefully lower the fish meatballs into the sauce.
- 4
Cover and simmer gently for 10-12 minutes, turning once, until the meatballs are cooked through and firm.
- 5
Season to taste and serve hot with rice or bread.
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