Swordfish meatballs

Name: Swordfish meatballs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12
Ingredients: Swordfish 1.1 lbs; White bread loaf 2 slices; Milk 3.5 oz; Garlic 1 clove; Lemon peel 1; Fine salt to taste; Black pepper to taste; Eggs 1; Parsley minced to taste; Breadcrumbs ¼ cup; Eggs 1; Breadcrumbs 2 cups; Peanut seed oil 8 ½ cups

it de es fr br

Difficulty: Easy
Prep time: 20 min
Cook time: 30 min
Makes: 12 pieces
Cost: Low

PRESENTATION

Recipe by
Luisa Orizio

Sicilian swordfish meatballs always bring good vibes to the table, especially when you’re hanging out with friends or family. Really, they do. Down in southern Italy, particularly along the sunny coastlines of Sicily and Calabria, people make these swordfish polpette for all kinds of gatherings. The tender and flavorful fish gets mixed with a few things to hold it together and turns into these golden, almost crispy little bites that disappear fast. Folks often set out a big plate as an antipasto, and honestly, they’re gone before you know it. And the sauce? Sometimes you’ll spot them next to a bowl of fresh mayo or a simple lemony citronette sauce. Whether you’re a seafood fan or not, there’s something about that mix of mild, savory swordfish and the way the outside gets crispy that just works for everyone. Kids especially go for them, even if they usually turn their noses up at fish.

Other kinds of seafood meatballs show up all over Italy, like the ones made with tuna, sardines, or even plaice, but these Sicilian swordfish meatballs have a special spot in local hearts. Plus, one cool thing is how folks will make a big batch and serve them hot, or let them cool and just keep snacking. Some like to drop them into a simple tomato sauce—making something similar to swordfish meatballs in tomato sauce for a cozy dinner. There’s also a tasty variation with eggplant—swordfish meatballs with eggplant—that brings a bit more of that southern Italian flavor to the mix. No matter how you make them, they always turn out moist inside and a bit tangy if you squeeze some fresh lemon on top. For sure. With all those classic Mediterranean flavors and a little creativity, it’s no wonder these bites are a hit. For anyone who loves to share good food and a laugh, a plate piled high with these Italian fish recipes is the way to go. Just don’t expect leftovers—they’re really that good! So, next time you’re planning a get-together, why not try whipping up a batch of these super tasty bites? They’re sure to be the star of the show.

INGREDIENTS

For 12 meatballs: Swordfish 1.1 lbs (500 g); White bread loaf 2 slices; Milk 3.5 oz (100 g); Garlic 1 clove; Lemon peel 1; Fine salt to taste; Black pepper to taste; Eggs 1; Parsley to taste - minced; Breadcrumbs ¼ cup (30 g)

For breading: Eggs 1; Breadcrumbs 2 cups (250 g)

For frying: Peanut seed oil 8 ½ cups (2 l)

Preparation

How to prepare Swordfish meatballs

To prepare the swordfish meatballs, first remove the skin and central bone from the swordfish and cut it first into strips 1 and then into cubes about 1 cm (0.39 inches) 2. Transfer everything into a bowl and set aside. Soak the sandwich bread in milk 3.

Squeeze it well 4 and add it to the swordfish, breaking it into pieces with your hands 5. Also add the crushed garlic 6.

Add the chopped parsley 7, season with salt and pepper 8, and also add the grated lemon zest 9.

Put the egg 10 and breadcrumbs 11 in the bowl, then mix 12 until you get a compact but workable mixture. If necessary, add more breadcrumbs.

Form 12 meatballs of the same size and slightly oval 13, then roll them first in the egg 14 and then in the breadcrumbs 15, making sure the breadcrumbs adhere well to the entire surface of the meatballs.

Fry in peanut oil at 356°F 16. Fry 3-4 meatballs at a time so as not to lower the oil temperature too much. Then place them on absorbent paper 17 to remove excess oil. The swordfish meatballs are ready to be served, perhaps accompanied by mayonnaise 18.

Storage

Swordfish meatballs should be eaten as soon as they are ready, but if you have leftovers, you can store them in the refrigerator, in a closed container, for 1-2 days.

Tip

If you like a stronger flavor, you can enrich them with chopped capers and olives. If you prefer to bake the swordfish meatballs, place them on a baking sheet, spray with a little extra virgin olive oil, and bake in a fan oven at 356°F for 20-25 minutes.

For the translation of some texts, artificial intelligence tools may have been used.

Swordfish meatballs

PRESENTATION

INGREDIENTS

How to prepare Swordfish meatballs

Storage

Tip

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