Monkfish meatballs, a delicious dish. Preparing meatballs is very simple and an excellent way to get the little ones to eat certain foods, since they tend to like them a lot because of their texture. We always prepare them with meat because we know that they are the most successful, but the truth is that they can be made with practically anything, like the monkfish meatballs that we share on this occasion. They are delicious and are ideal for children to eat fish. In addition, we will accompany them with a spectacular sauce.
Monkfish is a type of white fish, with little fat and a lot of flavor. In any case, to enhance the flavor of the dish we will add some prawns and other ingredients that we detail below. It will be a very tasty dish that you can accompany with white rice, vegetables, potatoes… You will see that, despite it seems complicated; it is a very simple recipe. Keep reading and discover how to make monkfish meatballs.
Ingredients to make Monkfish Meatballs:
• 500 grams of monkfish
• 12 prawns
• 2 garlic cloves
• 1 handful of parsley
• 1 egg
• 3 tablespoons breadcrumbs
• 150 milliliters of white wine
• 250 milliliters of homemade fish broth (with the monkfish bone)
• 1 pinch of saffron
• 1 glass of olive oil
• 1 pinch of salt
• 150 grams of flour
How to make Monkfish Meatballs:
- Clean the monkfish by removing the bones and skin peel the prawns and cut both ingredients into very small pieces or pass them through a food processor. Save the monkfish bones and shrimp shells and prepare a broth by adding these products to a saucepan of boiling water. Cook over low heat and strain when ready.
- Put the prawns in a bowl and add the minced monkfish, minced garlic, parsley, 1 egg, 2-3 tablespoons of breadcrumbs and a pinch of salt.
- Stir and mix with a spoon, squashing all the fish a little so that it is like a paste. If the dough is too soft, add little more breadcrumbs. You can let the dough rest for 30 minutes so that it takes on more flavors and you have much tastier monkfish meatballs
- Place the flour in a bowl, make balls with the dough to form the monkfish meatballs and pass them one by one through the flour to impregnate them well.
- Put a pan with plenty of oil to fry and, when it is hot, fry the meatballs so that they are golden on the outside, since they do not need to be cooked on the inside in this step.
- Transfer the meatballs to a saucepan and place over medium heat. Add the white wine and let the alcohol reduce for a couple of minutes.
- Pour in the fish broth that you have made with the monkfish bone and the shrimp shells, a little salt and a little saffron that can be in thread or powder. Let everything cook for 15-20 minutes, taste for salt and rectify if necessary.
Tip: If the sauce is not very thick, take a little broth and dissolve a teaspoon of flour or cornstarch in it, add this to the sauce, let it boil and that’s it. - Now you can serve your plate! As you can see, the monkfish meatballs recipe is not as complicated as it seems and results in a very tasty and complete dish, with an incredible and completely homemade sauce. That same brother that you have learned to prepare can be used to make seafood paella, seafood idea or any other sauce, so do not throw it away if you have leftovers.
