Fish meatballs
Description
You can confidently make meatballs not only from meat but also from fish. This time I used pike—the dish turned out very tender. Don't worry about small bones; they will be ground up when you mince the fish through a meat grinder. You can use other types of fish for fish meatballs as well—pike is less dry. Moreover, you can make extra meatballs and freeze them for later use, for example, in soups. Let's take a look at the recipe.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Rinse the pike, remove the skin, and take out all the bones.
- 3
Step 3
Cut the fillet into pieces and pass through a meat grinder.
- 4
Step 4
Chop the onion, garlic, and herbs in a blender.
- 5
Step 5
Mix the ground meat, chopped herbs, onion, and garlic. Add spices and an egg. Stir well.
- 6
Step 6
Gradually add the breadcrumbs (a total of one and a half cups). Knead thoroughly.
- 7
Step 7
Form meatballs, preferably the size of a walnut. Roll in flour and place on a board.
- 8
Step 8
Heat a frying pan, add a little oil, and fry the meatballs on all sides until golden brown, about 10-15 minutes.
- 9
Step 9
In principle, the meatballs are ready. But you can prepare them with a sauce.
- 10
Step 10
Add a little water with tomato paste or simply tomato juice. Also add chopped herbs and garlic. Simmer covered for about 10 minutes, until the sauce begins to boil. Serve the cooked fish meatballs with sour cream.