Fish Balls and Spaghetti Sauce Recipe

Name: Fish Balls and Spaghetti Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 med. or 3 large cat fish, skinned; 1/2 cup (125 ml) finely chopped fresh parsley; 2 to 3 green onions, tops only, chopped; 3 med. cloves garlic; 1/2 cup (125 ml) romano or parmesan cheese; 1/2 loaf French bread, soaked and squeezed; 3 eggs (or substitute); Salt and pepper to taste; 2 tbsp (30 ml). olive oil or drippings; 2 tbsp (30 ml). flour; 2 cups (475 ml) thinly sliced onion, white or yellow; 2 6 oz (168 grm). cans tomato paste; 1 16 oz (448 grm). can tomato sauce; 2 cups (475 ml) fish stock

Servings: persons

5 med. or 3 large cat fish, skinned
1/2 cup (125 ml) finely chopped fresh parsley
2 to 3 green onions, tops only, chopped
3 med. cloves garlic
1/2 cup (125 ml) romano or parmesan cheese
1/2 loaf French bread, soaked and squeezed
3 eggs (or substitute)
Salt and pepper to taste
2 tbsp (30 ml). olive oil or drippings
2 tbsp (30 ml). flour
2 cups (475 ml) thinly sliced onion, white or yellow
2 6 oz (168 grm). cans tomato paste
1 16 oz (448 grm). can tomato sauce
2 cups (475 ml) fish stock

1
Boil fish in salted and peppered water for about 20 minutes.
2
Cool enough to handle and pick off bones.
3
(Reserve stock).
4
Combine ingredients above and shape into balls.
5
Fry in cooking oil, browning all sides.
6
Set aside.
7
Pour off most of oil and add 2 tbsp (30 ml) olive oil and make sauce.
8
You may use your favorite spaghetti sauce or the following.
9
In olive oil or drippings, brown 2 tbsp (30 ml) flour.
10
Add 2 cups (475 ml) onion, tomato paste, tomato sauce.
11
Stir to blend.
12
Add fish stock.
13
Simmer 1 1/2 to 2 hours.
14
Serve over spaghetti.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 med. or 3 large cat fish, skinned, 1/2 cup (125 ml) finely chopped fresh parsley, 2 to 3 green onions, tops only, chopped, 3 med. cloves garlic, and more.

Yes, Fish Balls and Spaghetti Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish Balls and Spaghetti Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions