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1
Preheat the oven to 450F.
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2
Drizzle 2 tablespoons of the olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface.
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3
Set aside.
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4
Heat the remaining 2 tablespoons olive oil in a medium frying pan over medium- high heat.
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5
Add the onions, celery, garlic, red pepper flakes, cayenne (if using), saffron, and salt and cook, stirring frequently, until the vegetables are soft and translucent, about 10 minutes.
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6
Add the tomato paste, lower the heat to medium, and continue to cook, stirring constantly, for 5 minutes, taking care that the paste does not burn and cooks evenly.
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7
Add the Pernod, stir to incorporate, and transfer the mixture to a bowl.
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8
Place in the refrigerator to cool.
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9
When the vegetables have cooled completely, combine them with the fish, parsley, eggs, and bread crumbs in a large mixing bowl and mix by hand until thoroughly incorporated.
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10
Roll the mixture into round, golf ballsize meatballs (about 1 1/2 inches), making sure to pack the meat firmly.
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11
Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid.
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12
The meatballs should be touching one another.
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13
Roast for 20 minutes, or until the meatballs are firm and cooked through.
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14
A meat thermometer inserted into the center of a meatball should read 155F.
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15
Allow the meatballs to cool for 5 minutes in the baking dish before serving.
