Despite the fact that many housewives refuse delicious dishes of minced fish because of the reluctance to cut fish, fish meatballs are worth it to tinker a bit.
They are tasty, juicy and very tender. And thanks to the variety of ingredients that can be added directly to the minced meat, and to the gravy, each housewife will select the recipe for those meatballs that will please her family.
Fish Meatballs - General Principles
Stuffing for the preparation of fish meatballs is prepared from different fish: sea, river. It is better to take large fish, it is easier to cut it than small fish. Spinal fish, where there are practically no small bones: pollock, pangasius, catfish, pike, hake, salmon, trout and others, are especially good for cooking minced meat.
The prepared fillet is twisted in a meat grinder or grinded in a combine, then mixed with chopped onions, bread and other products soaked in water or milk to taste. Also, for a bunch of mass, add an egg to the stuffing, it is permissible to pour a little flour or semolina. The butter put in the minced meat from lean fish will make the meatballs juicier.
The minced meat is beaten off, small balls are formed. If desired, meatballs are breaded in breadcrumbs, flour, oatmeal, etc. After the semi-finished products are fried in hot oil until blush, pour in any sauce prepared in advance and stew until cooked. Sauces based on cream, sour cream, tomato paste, cheese, herbs and vegetables are ideally combined with fish.
For cooking, you can use both a burner and an oven or slow cooker.
1. Fish meatballs with oatmeal in sauce
Ingredients:
For minced meat:
• pulp of sea fish - a little less than a kilogram;
• Hercules groats - 80 g;
• 1 onion;
• any seasoning for fish dishes - half packs;
• salt - a pinch;
• some frying oil.
On the sauce:
• 1 onion;
• sex of carrots;
• 250 ml of tomato juice;
• some salt.
Cooking method:
1. Grind the fish fillet with onion in a meat grinder.
2. Also, through a meat grinder, we pass one part of herculean flakes, and the second part is added to the minced meat in not crushed form.
3. Pepper, salt, pour seasoning, mix thoroughly and leave the mass for half an hour, this time is enough for the flakes to swell.
4. From the prepared meat, make small balls.
5. On a hot frying pan we spread the carrots - thin straws, onions - straws, fry with the addition of sunflower oil for several minutes until softened.
6. Spread meatballs to vegetables, fry again for several minutes, periodically turning over.
7. Pour the whole contents of the pan with tomato juice, close the lid, simmer in a quiet flame.
8. Pour some water, simmer another four minutes.
9. Put the stewed meatballs on plates with mashed potatoes, pour sauce, sprinkle with chopped parsley.
2. Baked Alaska Pollock Fish Meatballs in Cream Sauce
Ingredients:
• Pollock fish - 4 pcs.;
• dry wheat bread - a small slice;
• 1 egg;
• butter - a small piece;
• semolina - 30 g;
• black pepper, salt - 15 g each;
• nonfat cream - 180 g;
• a slice of mozzarella cheese.
Cooking method:
1. Cut pollock, take out all the insides, remove the skin, cut the ridge, rinse, twist the fillet through a meat grinder.
2. Grind the dry bread with a blender.
3. In the prepared minced fish, add the egg, chopped bread, add salt, pepper, stir.
4. Add the butter crushed on the grater, alter again.
5. From the minced meat we form small balls, roll them in semolina, put them on a baking sheet covered with parchment paper, put in a preheated oven and bake for 10 minutes at a moderate temperature.
6. While the meatballs are baked, we make the sauce: pour the cream into a small cup, add the chopped mozzarella cheese, pepper, salt, stir.
7. We put the baked meatballs into a deep baking dish, pour in the sauce, add some salt, put it in the oven for another 15 minutes.
8. Put the meatballs on a flat plate, put a small bread box with fresh soft bread next to it.
3. Fish meatballs with rice in a slow cooker
Ingredients:
• pulp of any fish - half a kilogram;
• rice groats - half a glass;
• onion head;
• 1 egg;
• black pepper powder, salt - a pinch.
For the sauce:
• 1 carrot;
• 2 onions;
• tomato paste - 30 g;
• a pinch of flour;
• salt - a pinch;
• vegetable oil - 4 tbsp. spoons.
Cooking method:
1. Grind the onion head and fish meat in a food processor.
2. Boil rice cereal until half cooked.
3. Add the egg, rice, pepper, salt to the smoked mass, stir well.
4. Form small balls, put them on a wooden board, remove for an hour in the refrigerator.
5. In the capacity of the multicooker we put onion, diced, carrots - on a grater, set the mode to "frying" and fry with the addition of oil for about three minutes.
6. While the vegetables are fried, put tomato paste in a small cup, dilute it with water, add a little flour, add salt and mix well.
7. Pour the cooked sauce into vegetables.
8. Put the meatballs in the sauce, simmer for 15 minutes in the "stew" mode.
9. Put the meatballs on the serving plates, put the boiled pasta next to it, pour over the sauce.
4. Baby Fish Meatballs
Ingredients:
• 2 medium cod fish;
• bread from flour of the first grade - a small slice;
• 1 egg;
• frying oil - 30 ml;
• 1 onion.
For gravy:
• broth - 1 glass;
• 1 carrot;
• onion head;
• sour cream - 20 g;
• some vegetable oil;
• butter - 50 g;
• flour - 50 g.
Cooking method:
1. Cut the cod: we take out all the insides, cut off the fins, head, well washed. Carefully cut the ridge, remove the skin.
2. Ridge, fins, my head, pour boiling water and cook for 20 minutes.
3. The finished broth is filtered.
4. The flesh of the fish is scrolled through the meat grinder several times.
5. We put in the minced fish fried in oil chopped onion diced, bread squeezed from the water, stir everything thoroughly.
6. Add the egg to the fish mass, mix by hand, beat off a little.
7. From the minced meat we form balls weighing 70-80 g, roll in flour.
8. We put the meatballs in a deep frying sheet, greased with oil, put in the oven for 25 minutes.
9. Prepare the sauce: in a cast-iron frying pan with oil, fry for 5 minutes carrots cut into thin strips, onions in half rings, add sour cream and fish broth, boil and remove from heat.
10. Open the oven, fill the meatballs with the prepared sauce and bake again a little more than half an hour at a moderate temperature.
11. Serve with boiled rice, watering the sauce.
5. Diet steamed fish meatballs with vegetables
Ingredients:
• 2 silver carp;
• canned corn and peas - 300 g each;
• half of bell pepper;
• a small onion head;
• a small carrot;
• seasoning for fish dishes - half packs;
• parsley - 3 branches.
Cooking method:
1. Remove the skin from the fish, take out the insides, cut the fins, head, rinse, remove the bones, grind the fillet in a food processor.
2. Add carrot, onion, bell pepper to the minced fish - mix everything chopped into a cube.
3. Spread the corn with peas, pepper, salt, add seasoning, mix thoroughly.
4. From the ready-made meat, we form balls, put them on special lattices inserted into a large pot with water, and steam for a little less than half an hour.
5. Put the meatballs on a flat dish, decorate with parsley sprigs.
6. Thai style meatballs
Ingredients:
• 600 g fillet of sea fish;
• green cilantro - 2 bouquets;
• a tablespoon of ground ginger;
• 1 cayenne pepper;
• a few cloves of garlic;
• 1 egg;
• starch - 20 g;
• a pinch of salt;
• coconut milk - 150 ml.
Cooking method:
1. Pitted and peeled fish fillet, grind cilantro with a blender, add ginger, toss cayenne pepper, garlic cloves and mix again with a blender.
2. Add the raw egg white, starch, a little flour, and add salt to the minced meat.
3. Pour water into a metal container, slightly salt, bring to a boil over low heat.
4. After boiling, pour coconut milk and put the meatballs and sprigs of cilantro formed from the minced meat.
5. As soon as the water boils a second time, turn down the heat and cook the meatballs for 5 minutes.
6. Pour the broth from the pan with meatballs into the soup plate, put boiled pasta on a separate plate next to it.
Fish Meatballs - Tips and Tricks
• Semi-finished fish meatballs can be frozen. They are stored in the freezer for up to 3 months. In the future, before frying, they are laid out in a pan without defrosting.
• If you fry meatballs without sauce, put butter in a pan with vegetable oil, the dish will get a pleasant delicate taste and aroma. You can also add a little butter directly to the minced fish.
• To transform the taste of meatballs, you can add a little garlic, herbs, lemon juice to the dish.
• In order for the meatballs to seize and then the stews not to fall apart, it is better to fry the semi-finished products on high heat in hot oil on all sides to a blush, and then pour sauce or water and bring to readiness.
• Serve fish meatballs with any side dish: pasta, buckwheat, rice, vegetables. Meatballs with potatoes are especially good: mashed potatoes, boiled, baked.
