Fish Meatballs
Automatically translated from Romanian. See the Romanian original
Fluffy meatballs made from three types of fish (zander, mackerel, trout), with sautéed vegetables and a crunchy breadcrumb crust, baked in the oven — perfect served hot or cold as an appetizer.
Ingredients
Method
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Place the bony fish (mackerel and trout) in water with seasonings; bring to a boil, then remove from heat, drain, and let cool so they can be deboned.
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Sauté the onions, grated carrot, garlic, and bell pepper, then set aside.
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Chop the zander, ensuring you keep small pieces rather than turning it into a paste.
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Mix the deboned fish with the sautéed vegetables, chopped zander, eggs, breadcrumbs, parmesan, and seasonings.
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Mix the composition just enough so it doesn't break apart too much, then form into small balls.
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Roll the balls in egg, then in breadcrumbs, and bake in a convection oven until the crust turns golden.
The story behind this recipe
Another fish recipe that I recommend you try. It seems difficult, but it's actually quite fun. You can serve the meatballs either hot or cold as an appetizer.
To prepare 20 pieces, you need:
500 gr Zander
250 gr Mackerel
250 gr Trout
3 eggs in the mixture and 3 eggs for the crust
3 garlic cloves
2 onions
1/2 bell pepper
1 small carrot
3 tablespoons breadcrumbs in the mixture, and approximately 200 gr for the crust
2 tablespoons grated parmesan
Thyme and fresh parsley
Salt
I boiled the bony fish (mackerel and trout) in water with seasonings so I wouldn't lose meat while deboning. At the first boil, I turned off the heat, drained them, and let them cool enough to debone.
I sautéed the onion with the grated carrot, garlic, and bell pepper, and left them aside. I chopped the zander, but kept it in small pieces, not a paste.
I took the deboned fish, mixed it with what I had sautéed, the zander, eggs, breadcrumbs, parmesan, and seasonings.
I mixed it just enough so it wouldn't fall apart too much, and formed the small balls. I rolled them in egg, then breadcrumbs, and left them in a convection oven to let the crust get some color.
*If you only have fillets, you can chop them directly without boiling them first. The meatballs will turn out juicier.
Good luck and bon appétit!
