Fish and seafood meatballs recipe
Although they take time to prepare, we assure you that the result of these fish and shellfish meatballs in sauce is well worth it. These are some hake and prawn meatballs in sauce that are quite easy to make and have a spectacular flavor, ideal for preparing at Christmas parties, for example, when we normally spend more time cooking tasty dishes for our friends and family.
Continue reading the step by step that we share and get this fantastic recipe for typical fish and seafood meatballs with photos in the instructions.
Ingredients to make Fish and seafood meatballs:
- For the meatballs:
- 1 package of hack without bones and skin
- 1 bag of raw peeled prawns
- 1 lemon (zest and juice)
- ground pepper
- Dill
- 2 whole eggs
- 1 glass of breadcrumbs
- salted
- garlic powder
- Cilantro
- Flour to coat
- oil for frying
- For the willow:
- 5 tablespoons of virgin olive oil
- Fine cornmeal (cornstarch or cornstarch)
- 1 brick or 1 glass of white wine
- 1 fish stock cube (optional)
- 3 bowls of warm water
- chopped chives
How to make Fish and seafood meatballs:
- The first step to make these fish and seafood meatballs is to finely chop the hake so that it is fine and soft, and we will also add the prawns. If they are not too big we put them whole and if not we chop them too. In this case they are whole because I like that there are lumps in the hake and prawn meatballs in sauce.
- Add the 2 whole eggs and all the spices that we put in the photo along with the salt. Then we stir very well until it forms like a paste. We will also introduce into this paste the juice of a squeezed lemon and half of it in zest. We will also add the measure of a glass of grated bread, and we are stirring everything very well so that it is integrated.
- While we leave the dough for the hake and prawn meatballs resting, in a pot we will prepare the sauce for the meatballs: we add 5 tablespoons of olive oil and when it is hot we will introduce a small cup of flour that is approximately equivalent to the measure of 3 large tablespoons tureens, but we will not allow the flour to brown and immediately add the white wine slowly and constantly stirring over low heat so that no lumps form, then add three large bowls of warm water and continue stirring; and we also introduce the fish stock cube and the chopped chives.
- Tip: The fish stock cube is optional but I use it to enhance the flavor of the dish.
- Now it’s the turn of the fish and shellfish meatballs: with the dough we make small balls that we flour to sauté later.
- Sauté the hake and prawn meatballs without getting too brown, simply to seal them and not fall apart when we put them in the sauce.
- Now we are introducing the hake and shrimp meatballs into the sauce that will be boiling and cover so that they cook. If it is an express pot, we leave it for 10 minutes and if it is a pot with a conventional lid, it will take 20 minutes over low heat.
- The process is a bit long but these fish and shellfish meatballs in sauce are easy to make and they are delicious.
