SicilianItalian
Swordfish Meatballs
by Giallozafferano · 2.9M subscribers on YouTube
Crispy on the outside and soft on the inside, these swordfish meatballs are quick and easy to make. Perfect as an appetizer or main course.
- Difficulty
- easy
Ingredients
13 items- 1 pcsSwordfishone slice
- Sandwich Breadas needed
- Milkas needed
- 1 pcsGarlicclove
- Parsleychopped
- Lemon Zestzest of one lemon (to taste)
- Pepperto taste
- Saltto taste
- 1 pcsEggfor the mixture
- Breadcrumbsfor the mixture and coating
- 1 pcsEggsbeaten, for coating
- Peanut Oilfor frying
- Extra Virgin Olive Oil(optional) — for baking alternative
Method
- Clean the swordfish by removing the skin and cut into small cubes.
- Place the cubes in a bowl.
- In another bowl, soften the sandwich bread in milk, squeeze it dry, and crumble it into the bowl with the fish.
- Add crushed garlic, chopped parsley, lemon zest, pepper, salt, egg, and breadcrumbs.
- Knead with your hands until the mixture is firm, adding more breadcrumbs if necessary.
- Form oval meatballs of uniform size.
- Dip the meatballs in beaten eggs, then coat with breadcrumbs, pressing well to adhere.
- Fry in hot peanut oil, a few at a time, until golden and crispy.
- Optionally, bake in a preheated oven at 180°C (350°F) for 20-25 minutes, sprayed with extra virgin olive oil.
- Plate and serve.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
