Fish meatballs with sauce and mashed potatoes...

Name: Fish meatballs with sauce and mashed potatoes... - Ruxanda L.
Ingredients: 8 fillets; onion; garlic; potatoes; salt; pepper; 2 eggs; breadcrumbs; fresh parsley; dill; thyme; broth; oil

Over - Fish meatballs with sauce and mashed potatoes... by Ruxanda L. - Recipia

In the place where I live now, I can find fresh fish quite easily. When I feel like something more substantial, I make fish meatballs with tomato sauce and mashed potatoes. It's one of the recipes I often return to, especially when I have freshly caught or locally bought fish. I fillet the fish, choose the skinless pieces, and get to work without much complication. I haven't needed sophisticated recipes; this combination is simple and works every time. Quick Info Total time: about 1 hour and 10 minutes Preparation time: 30-35 minutes Cooking time: 30-35 minutes Servings: 4 Difficulty: medium Recipe type: main, everyday Ingredients 8 fish fillets (skinless) 1 onion (for chopping) 2 garlic cloves 1 medium boiled potato 2 eggs Breadcrumbs (about 2-3 tablespoons, enough to bind the mixture) Salt Pepper Dried thyme Fresh dill (chopped) Fresh parsley (chopped) For the sauce: 1 onion Oil Tomato paste (or diluted tomato paste with a little water) Salt For the mash: Potatoes (about 4 large ones, for 4 servings) Salt Milk and butter are optional, according to preference (not specified in the original recipe) Preparation method 1. I clean the fish fillets of skin and bones, then pass them through a meat grinder. 2. The onion is finely chopped and lightly sautéed in a pan, just until softened, without burning. After it cools a bit, I add it over the fish. 3. I add the boiled potato, the two garlic cloves, and the breadcrumbs (2-3 tablespoons or as needed to bind the mixture). I also process all these ingredients through the grinder. 4. I add the two eggs, salt, pepper to taste, dried thyme, dill, and freshly chopped parsley to the mixture. I mix well until the composition is homogeneous. If it seems too soft, I add more breadcrumbs. 5. I shape small meatballs, not too thick, and place them on a cutting board. I flatten them slightly with my palm. 6. I put oil in a pan and fry the meatballs over medium heat, on both sides, until they turn golden. I remove them onto absorbent paper. 7. Meanwhile, I peel the potatoes for the mash, cut them into cubes, and boil them with salt. Once ready, I mash them with salt. If I want a creamier mash, I add a little milk and butter, but it's not mandatory. 8. For the sauce, I chop an onion and sauté it in oil over low heat until softened. I add tomato paste and a bit of water, mix, and let it simmer for a few minutes. I season with salt to taste. 9. The meatballs are served hot, with sauce on top and mash on the side. Why I make this recipe often It's easy to organize, and I always have the basic ingredients on hand. For fish, there's no need for expensive or rare varieties. The meatballs turn out compact, do not fall apart, and can be reheated the next day. They work well for both lunch and dinner. Tips and variations Tips If the fish has small bones, I carefully remove them before grinding. When frying the meatballs, I don’t overcrowd the pan to ensure they brown nicely. For the sauce, I use plain tomato paste, without sweet additives or extra flavors. Substitutions You can use any firm white fish. If you don’t have breadcrumbs, soaked and well-squeezed bread works too. The herbs can be adapted based on what you have: dill or parsley, fresh or dried, but fresh ones give a better flavor. Variations The meatballs can be baked in the oven on baking paper if you want to reduce oil, but the texture won’t be as crispy. For the sauce, you can replace the tomato paste with crushed tomatoes if you have them on hand. Serving ideas They are served hot, with mash or boiled potatoes. A simple salad pairs well too. For those who prefer, they can also be served with a side of sautéed vegetables. Frequently asked questions 1. What kind of fish should I use for the meatballs? Almost all types of white fish work (pike-perch, pike, carp without many bones). Skinless fillets are the most practical. 2. Can I bake the meatballs in the oven? Yes, but the texture will differ. They will be less crispy than fried ones. 3. Can I freeze the meatballs? They can be frozen raw, shaped, and placed on a platter, then put in a bag. When cooking, they don’t need to be completely thawed, just left for a bit at room temperature. 4. What should I do if the mixture is too soft? Add another tablespoon of breadcrumbs or a well-squeezed slice of bread. You can let the mixture sit in the fridge for 10 minutes before shaping. 5. Can I use canned fish? Not for this recipe. Fresh or frozen fish is suitable; canned fish has a different texture and flavor. Nutritional values Estimate for one serving (including mash and sauce): Calories: 350-400 kcal Protein: 25-30g Carbohydrates: 30-40g Fats: 12-15g Values may vary depending on the fish used, the type of breadcrumbs, and how much oil is used for frying. Storage and reheating The meatballs can be stored in the fridge, covered, for up to 2 days. I reheat them in the oven or in a pan, with a little sauce. The mashed potatoes do not keep as well, but last until the next day. If there is leftover sauce, I use it for pasta or other dishes the same day.

Fish meatballs with sauce and mashed potatoes...

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