Meatballs from the salad with tomato and basil sauce

Meatballs from the salad with tomato and basil sauce
Meatballs from the salad with tomato and basil sauce
Fish can be cooked in many ways not just fried. Because I really like cooked food, I wanted to diversify the fish-based recipes a bit. The biggest problem is the raw material, ie the fish. Extremely rare I find fresh, quality fish. We find it in the big stores frozen or so called "fresh". For some time I only buy from Lidl, and it's not an advertisement. I like both frozen and refrigerated products. I like the Nile Hall the most. The flesh is white and the consistency of the fish is firm. I successfully used it both fried and chopped in different recipes. One of them is today.

Ingredients:

:

About 300 gr fillets of Salau de Nil (I took a whole bigger piece, but I didn't use it all for meatballs)

Salt and freshly ground pepper to taste

2 green onion threads

1 small bunch of finely chopped fresh parsley

A handful of finely chopped basil

2-3 tablespoons breadcrumbs (homemade)

2 cloves of crushed or crushed garlic

For the sauce:

1 tablespoon olive oil

1 tablespoon butter

2 cloves of garlic

5-6 cherry tomatoes

150 ml of tomato juice

Salt, freshly ground pepper and a little sugar to taste

A few sprigs of fresh basil

Method of preparation:

The fish is cut into pieces and passed through a meat grinder or chopped on a robot. Put the meat in a bowl, add the rest of the ingredients and mix by hand or spoon. I have no problem getting my hands dirty and I always prefer to mix minced meat with my hands. I did the same here… After mixing and seasoning to taste I left the chopped fish in the fridge for 15-20 minutes. With wet hands I shaped meatballs.

In a non-stick pan I put 2-3 tablespoons of olive oil. When the oil is hot, I put the meatballs and lightly fried them over low heat, so they don't burn. They should not be completely fried, but only on the surface. The 2 cloves of garlic are cut into small pieces and put in the pan. Add the cherry tomatoes and leave on the fire for 2-3 minutes. Add the tomato juice, put a lid on the pan and let it simmer for 8-10 minutes.
Meatballs from the salad with tomato and basil sauce
Meatballs from the salad with tomato and basil sauce

Meatballs from the salad with tomato and basil sauce
At the end, season with salt, freshly ground pepper and a little sugar. We turn off the heat, add the finely chopped basil and that's about it. Serve the meatballs with your favorite garnish. I put basmati rice next to it, it goes very well with fish and it is made quite quickly. May it be useful to you !!!

TIPS: the breadcrumbs used for meatballs are made from croutons (2-3 days old white bread. Cut into cubes, sprinkle with olive or sunflower oil, season to taste – I add hot paprika and oregano. in the oven in a tray lined with baking paper until they become dry and crispy, leave to cool and store in a metal box.
Meatballs from the salad with tomato and basil sauce

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