Italian
Mackerel and Potato Meatballs in Tomato Sauce Cooked in Pan
by Chef Max Mariola · 1.1M subscribers on YouTube
Quick and easy fish meatballs made with canned mackerel in olive oil and boiled potatoes, simmered in a simple tomato sauce with garlic, chili, and olives. A perfect weeknight dinner.
- Servings
- 2
- Difficulty
- easy
Ingredients
10 items- 3 canSgombro Sott'Olio (Filetti)canned mackerel in olive oil
- 4 pcsBoiled Potatoesboiled potatoes
- Parsleyfresh parsley, finely chopped
- Pecorino Dolce (Grattugiato)grated pecorino cheese
- Garlicgarlic clove, minced
- Chili Pepperfresh chili pepper, chopped (to taste)
- 1 pcsEggegg
- Tomato Passatatomato passata (strained tomatoes)
- Olive (Taggiasche o simili)olives (preferably taggiasche or small black olives)
- Extra Virgin Olive Oilfor cooking the sauce
Method
- Boil the potatoes with their skins on until tender (test with a skewer). Peel and mash them.
- Open the cans of mackerel in olive oil and roughly break up the fillets with a fork, including the oil.
- In a bowl, combine the mashed potatoes and mackerel. Add finely chopped parsley, grated pecorino cheese, minced garlic, chopped chili pepper, and one egg. Mix well until uniform.
- Shape the mixture into meatballs (about the size of a large walnut).
- In a large pan, heat a drizzle of olive oil. Add the tomato passata and olives. Stir and bring to a gentle simmer.
- Place the meatballs into the sauce. Cover and cook over medium-low heat for about 10 minutes, shaking the pan occasionally (do not stir) until the meatballs are cooked through and the sauce thickens slightly.
- Serve hot, sprinkled with fresh parsley and extra grated pecorino if desired.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
