Tender and satisfying fish meatballs recipe can be prepared from almost any sea fish. The main thing is not to fry them before stewing, then they will turn out juicy and dietary.
To make meatballs useful, you need to take only fresh fish fillets, not frozen or damaged. It should be used only after complete “defrosting” and removal of all moisture.
Breadcrumbs in the recipe can be replaced with a piece of stale white bread (without a crust), after crushing it into crumbs.
Absolutely any fish is suitable for meatballs, but it is better to make minced fish at home. This is the only way to control its composition.
Minced fish has a weak texture, so be sure to add crackers or bread, avoid very juicy vegetables. Onions should be cut, not chopped in a meat grinder.
Sauce for fish meatballs can be prepared on the basis of sour cream or cream. In this case, less water is required.
To make a thick gravy, you need to add flour to it. Even better, first fry the flour until creamy in a dry frying pan, dilute with water, and only then add it to the gravy in a thin stream.
You can not stew meatballs on the stove, but bake them in the oven. In this case, you need to use a dish with high sides for the oven.
Very interesting recipe! I will definitely cook meatballs for my husband tomorrow. Hope he likes it.
Originally, meatballs appeared in Turkic cuisine. They differed from our usual dish in that usually a piece of dried fruit was placed inside the meat ball. The recipe changed many times, depending on the preferences and traditions of the country to which it came. Most likely, the fish version came to us from the Scandinavian peninsula, where a lot of seafood is traditionally consumed.