Despite the fact that many housewives refuse delicious minced fish dishes because they don’t want to chop fish, fish meatballs are a bit tricky.
They are tasty, juicy and very tender. And thanks to the variety of ingredients that can be added both directly to the stuffing and in the gravy, each housewife will select the recipe for exactly those meatballs that her family likes.
Fish Meatballs - General Principles
Stuffing for the preparation of fish meatballs is made from different fish: sea, river. It is better to take a large fish, it is easier to cut than small fish. Especially good for cooking stuffing spinal fish, where there are practically no small bones: pollock, pangasius, catfish, pike, hake, salmon, trout and others.
The prepared fillet is twisted in a meat grinder or ground in a combine, then mixed with chopped onions, soaked in water or milk bread and other products to taste. Also, for a bunch of mass, an egg is added to the mince, it is permissible to add a little flour or semolina. The butter put in forcemeat from low-fat fish, will make meatballs more juicy.
Ready minced beat off, form small balls. If desired, meatballs are paned in breadcrumbs, flour, oatmeal, etc. After the semi-finished products are fried in hot oil to a blush, pour any pre-prepared sauce and stew until done. The sauces based on cream, sour cream, tomato paste, cheese, greens and vegetables are ideally combined with fish.
For cooking, you can use both a hob, and an oven or a multicooker.
1. Fishballs with oat-flakes in sauce
Ingredients:
For minced meat:
• the flesh of sea fish - a little less than a kilogram;
• oatmeal grits - 80 g;
• 1 onion;
• any seasoning for fish dishes - half a bag;
• salt - pinch;
• some cooking oil.
On the sauce: • 1 onion;
• half carrots;
• 250 ml of tomato juice;
• some salt.
Preparation:
1. Grind fish fillets with onion in a meat grinder.
2. Also through the meat grinder skip one part of oat flakes, and the second part is added to the stuffing in a non-ground form.
3. Sprinkle, salt, add seasoning, stir thoroughly and leave for a half an hour, enough time for the flakes to swell.
4. From the prepared stuffing make small balls.
5. On a hot skillet lay out a carrot - thin straw, onion - straw, fry with the addition of sunflower oil for a few minutes until softened.
6. Spread the meatballs over the vegetables, fry again for a few minutes, turning them over periodically.
7. Fill the entire contents of the pan with tomato juice, cover with a lid, weary on a quiet flame.
8. We pour in some water, we weigh for another four minutes.
9. Stew meatballs spread on a plate with mashed potatoes, pour the sauce, sprinkle with chopped parsley.
2. Baked pollock meatballs in cream sauce
Ingredients:
• pollock fish - 4 pcs .;
• dry wheat bread - a small piece;
• 1 egg;
• butter - a small piece;
• semolina - 30 g;
• black pepper, salt - 15 g;
• low-fat cream - 180 g;
• A slice of mozzarella cheese.
Preparation:
1. Grind the pollock, remove all the insides, remove the skin, cut the ridge, wash, twist the fillet through a meat grinder.
2. Grind dry bread with a blender.
3. In the cooked minced fish, add the egg, chopped bread, add some salt, pepper, stir.
4. Add grated grounded butter, then rewrite.
5. We form small balls of minced meat, roll them in semolina, spread them on a baking sheet laid with parchment paper, put them in a preheated oven and bake for 10 minutes at a moderate temperature.
6. While the meatballs are baking, make the sauce: pour cream into a small cup, pour the chopped mozzarella cheese, pepper, salt, and stir. 7. Shake baked meatballs in a deep container for baking, pour the sauce, add some salt, put it in the oven for another 15 minutes.
8. Spread the meatballs on a flat plate, next to we put a small breadbasket with fresh soft bread.
3. Fish meatballs with rice in a slow cooker
Ingredients:
• pulp of any fish - half a kilogram;
• rice groats - half a cup;
• onion head;
• 1 egg;
• black pepper powder, salt - on a pinch.
For the sauce:
• 1 carrot;
• 2 bulbs;
• tomato paste - 30 g;
• pinch of flour;
• salt - pinch;
• vegetable oil - 4 tbsp. spoons.
Preparation:
1. Chop the onion and fish meat in a food processor.
2. Boil the rice grits until half ready.
3. Add an egg, rice, pepper, salt, and thoroughly stir to the smoke mass.
4. We form small balls, put them on a wooden board, put them in the refrigerator for an hour.
5. Put onions, diced, carrots - on the grater, set the “frying” mode and fry with oil for about three minutes.
6. While the vegetables are roasting, put the tomato paste in a small cup, dilute it with water, add a little flour, add some salt and stir well.
7. Pour the sauce into the vegetables.
8. Put the meatballs into the sauce, simmer for 15 minutes in the “stewing” mode.
9. Put the meatballs on a la carte plates, next to put the boiled pasta, pour the sauce.
4. Baby Fish Meatballs
Ingredients:
• 2 medium cod fish;
• bread from flour of the first grade - a small piece;
• 1 egg;
• oil for frying - 30 ml;
• 1 onion.
For gravy:
• broth - 1 cup;
• 1 carrot;
• onion head;
• sour cream - 20 g;
• some vegetable oil;
• butter - 50 g;
• flour - 50 g.
Preparation:
1. We split the cod: remove all the insides, cut off the fins, head, wash well. Carefully cut ridge, remove the skin.
2. Spine, fins, my head, pour boiling water and cook for 20 minutes. 3. Strain the broth.
4. Flesh from fish scrolls through the meat grinder several times.
5. Put the minced onion, squeezed from the water, fried in butter, minced bread, mix everything thoroughly.
6. Add an egg to the fish mass, mix it with your hands, beat off a little.
7. From the stuffing form balls weighing 70-80 g, roll in flour.
8. Meatballs fold into a deep frying sheet, oiled, put in the oven for 25 minutes.
9. Cooking the sauce: in a cast-iron frying pan with butter, fry for 5 minutes a carrot cut into thin strips, onion with half rings, add sour cream and fish broth, boil and remove from heat.
10. Open the oven, pour the meatballs with the prepared sauce and bake for a little more than half an hour at a moderate temperature.
11. Served with boiled rice, watering sauce.
5. Steamed Dietary Fish Meatballs with Vegetables
Ingredients:
• 2 silver carps;
• Canned corn and peas - 300 g each;
• half bell pepper;
• small onion head;
• small carrot;
• seasoning for fish dishes - half a bag;
• parsley - 3 sprigs.
Preparation:
1. Remove the skin from the fish, remove the insides, cut off the fins, head, wash, remove the bones, grind the fillets in a food processor.
2. Add carrots, onions, and Bulgarian peppers to the minced fish — all crushed into cubes, mix.
3. Spread the corn with peas, pepper, salt, add seasoning, mix thoroughly.
4. We form balls from ready-made minced meat, put them on special grids inserted into a large saucepan with water, and cook a couple less than half an hour.
5. Put the meatballs on a flat dish, decorate with parsley sprigs.
6. Thai Fishballs
Ingredients:
• 600 g fillet of sea fish;
• cilantro green - 2 bunches;
• a tablespoon of ground ginger;
• 1 cayenne pepper;
• a few cloves of garlic;
• 1 egg;
• starch - 20 g;
• a pinch of salt;
• coconut milk - 150 ml.
Preparation: 1. Fish fillets without stones and peels, grind cilantro greens with a blender, add ginger, throw cayenne pepper, chives and stir again with a blender.
2. In the stuffing add egg raw protein, starch, a little flour, add some salt.
3. Pour water into a metal container, lightly salt it, bring to a boil over low heat.
4. After boiling pour the coconut milk and put the meatballs and cilantro branches made of minced meat.
5. As soon as the water boils a second time, reduce the heat and cook the meatballs for 5 minutes.
6. Pour the broth from the pan into the soup bowl along with the meatballs, next to a separate plate put the boiled pasta.
Fish Meatballs - Subtleties and Tips
• Semi-finished fish meatballs can be frozen. They are stored in the freezer for up to 3 months. Subsequently, before frying, they are spread into the pan, without defrosting.
• If you fry fishballs without a sauce, put butter together with vegetable oil in the frying pan, the dish will have a pleasant delicate taste and aroma. You can also add a little butter directly to the minced fish.
• To transform the taste of fish meatballs, you can add some garlic, herbs, lemon juice to the dish.
• In order for the meatballs to grab and afterwards the quenching does not fall apart, it is better to fry the semifinished products on high heat on hot oil from all sides until the blush begins, and then pour the sauce or water and bring to readiness.
• Serve fish meatballs with any side dish: pasta, buckwheat, rice, vegetables. Especially good meatballs with potatoes: mashed, boiled, baked.
