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Swordfish meatballs – the recipe from Cuoche ma buon

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Swordfish meatballs are a seafood appetizer or a tasty second course, prepared with minced fish and flavored with garlic, mint, cheese, eggs and bread. These delicious meatballs, easy to make and which will conquer everyone, can be prepared with tomato sauce, fried, baked or, as in this recipe, served with sweet and sour onions to make the slipper! The sweet and sour recipe, widely used in Sicily, has the red onion from Tropea as its characteristic ingredient. Those who love the particular flavor of raisins and pine nuts can add these two characteristic traditional ingredients to the meatball mixture or to the sweet and sour onion mixture. The secret to cooking excellent swordfish meatballs is to keep the dough soft and cook quickly, this way you won't get stringy meatballs. If made in a mini version, they are the ideal recipe for a delicious finger food to bring to the table as an aperitif, for a special occasion or for an outdoor lunch, to be enjoyed either warm or cold. So, what are you waiting for to prepare them? We are sure that this recipe will please everyone. And if you liked these meatballs, also try the swordfish cutlets.

RECIPE

Scope starter, main course
  • 500 g swordfish single slice
  • 2 slices of bread
  • 4 spoons Grated caciocavallo or Pecorino
  • 1 egg grande
  • 3 garlic cloves
  • 1 tuft demand
  • zest of 1 lemon optional
  • sale q.b.
  • pepe q.b.

It will also serve you

  • farina 00 for the breading
  • peanut seed oil to taste for frying

For the sweet and sour onions

  • 4 red onions from Tropea or 2 large red onions
  • sale q.b.
  • pepe q.b.
  • 40 ml White wine vinegar
  • 30 g sugar
  • extra virgin olive oil to taste
  • mixer con lame

  • saucepan with high edges

  • skimmer

  • pan with a wide bottom

  • Start by cleaning the swordfish: pass it under running water, remove the skin and the central bone.

  • Cut it into pieces and blend it in the blender. Try to leave some pieces intact.

  • Place the pulp in a bowl and add salt and pepper to taste

  • Again using the mixer, chop the previously washed mint, the garlic cloves and the slices of bread.

  • Once finished, add the ingredients to the swordfish and mix to flavor the fish.

  • Add the egg, the grated Caciocavallo and the lemon zest and mix well. Before forming medium-small meatballs, let them rest in the fridge for about 15 minutes. The dough will be very soft, it will have time to compact a little in the fridge and it will be easier to shape it.

  • Before frying them, flour them and then remove the excess flour.

  • Fry the peanuts in plenty of hot oil for about 2 minutes, turning them occasionally. They should cook rather quickly and their color should be slightly golden. Don't overcook otherwise you will get stringy meatballs.

  • As soon as they are ready, drain them on a plate and keep them aside. With these doses you will obtain approximately 30 meatballs.

For the sweet and sour onions

  • Take a pan with a wide bottom and pour in a generous drizzle of extra virgin olive oil.

  • Add the sliced ​​onions, salt them and let them sweat gently. Stir occasionally to prevent them from burning.

  • As soon as they are wilted, season with salt and pepper. Add the sugar, vinegar and the swordfish meatballs you left aside. Mix until the ingredients are combined and turn off the heat.

  • Remove them from the heat, add a drizzle of extra virgin olive oil, mix and leave to flavor for about 2 hours.

  • You can serve them, either warm or cold, on a serving plate or on wooden sticks. The next day they will be even better. We advise you to take them out of the fridge a little earlier, very cold they will be less soft.

For a richer version, we suggest adding 2 tablespoons of raisins (soaked in warm water) and pine nuts to the sweet and sour onions.
According to your taste, you can increase or decrease the doses of vinegar or sugar.
If not consumed immediately, swordfish meatballs will keep in the fridge for 2-3 days.
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