Swordfish Meatballs With Middle Eastern Tomato Sauce Recipe

Name: Swordfish Meatballs With Middle Eastern Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound skin-on swordfish fillets; 1/2 cup fresh breadcrumbs, soaked in 1/4 cup water; 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup); 2 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons chopped fresh chives; 1 large egg, lightly beaten; 1 teaspoon black pepper; 3 1/2 teaspoons kosher salt, divided; 5 garlic cloves, minced, divided; 1/4 cup olive oil, divided; 1 cup finely chopped red onion (about 5 oz.); 2 teaspoons crushed Aleppo pepper; 1 1/2 teaspoons ground coriander; 1 teaspoon paprika; 1 cup dry white wine; 1 (26.46-oz.) box chopped Italian tomatoes (such as Pomi); 1 (17.6-oz.) box crushed tomatoes (such as Pomi or Cento); 1/2 teaspoon granulated sugar; 3 tablespoons chopped fresh mint

Servings: persons

1 pound skin-on swordfish fillets
1/2 cup fresh breadcrumbs, soaked in 1/4 cup water
2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh chives
1 large egg, lightly beaten
1 teaspoon black pepper
3 1/2 teaspoons kosher salt, divided
5 garlic cloves, minced, divided
1/4 cup olive oil, divided
1 cup finely chopped red onion (about 5 oz.)
2 teaspoons crushed Aleppo pepper
1 1/2 teaspoons ground coriander
1 teaspoon paprika
1 cup dry white wine
1 (26.46-oz.) box chopped Italian tomatoes (such as Pomi)
1 (17.6-oz.) box crushed tomatoes (such as Pomi or Cento)
1/2 teaspoon granulated sugar
3 tablespoons chopped fresh mint

1
Remove and discard the skin from swordfish, and cut into chunks. Place swordfish chunks in a food processor, and pulse until finely chopped and swordfish resembles coarse ground beef. Place in a large bowl. Add breadcrumbs, cheese, parsley, chives, egg, black pepper, 1 1/2 teaspoons of the salt, and 2 of the minced garlic cloves. Gently stir until ingredients are well incorporated. Cover and chill 2 hours.
2
Heat 2 tablespoons of the oil in a 10-inch straight-sided saucepan over medium-high. Add onion, and cook, stirring often, until softened, about 5 minutes. Stir in Aleppo pepper, coriander, paprika, and remaining 3 minced garlic cloves. Cook 1 minute. Add wine; cook 3 minutes. Add chopped and crushed tomatoes, sugar, and remaining 2 teaspoons salt. Simmer, stirring often, 20 minutes.
3
Heat remaining 2 tablespoons oil in a large nonstick skillet over medium. Shape the swordfish mixture into 2 1/2-inch balls (about 1 1/2 ounces each). Cook, turning often, until browned on all sides, about 5 minutes.
4
Add swordfish meatballs to tomato sauce. Simmer until swordfish is cooked through, 6 to 8 minutes. Stir mint into sauce, and serve immediately.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: 1 pound skin-on swordfish fillets, 1/2 cup fresh breadcrumbs, soaked in 1/4 cup water, 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup), 2 tablespoons chopped fresh flat-leaf parsley, and more.

Yes, Swordfish Meatballs With Middle Eastern Tomato 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.

Swordfish Meatballs With Middle Eastern Tomato Sauce

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