1/1 Photo of Fish Balls in Tomato-Basil Sauce
Sephardi Kitchen's Note:
This Italian and Libyan- influenced dish is great to serve in the summer months.
My Private Note
Units: US | Metric
- 453.59 g red snapper or 453.59 g flounder or 453.59 g whiting fish fillets or 453.59 g a similar fish, chopped
- 2 eggs, beaten
- 2 slice white bread, soaked in water and squeezed dry
- 1 medium onion, chopped
- 1-2 garlic clove, minced
- 59.14 ml chopped fresh parsley
- 1.23 ml dried tarragon
- 0.59 ml nutmeg
- flour (for dredging)
- 59.14 ml corn or 59.14 ml canola oil
- hot pepper flakes, salt and pepper to taste
- 1In a food processor, process all of the fish ball ingredients except for the fish/flour/oil. Add in the fish and mix thoroughly.
- 2Mold the fish mixture into balls the size and shape of an egg (if the mixture doesn't cooperate and falls apart, you may want to mix in an egg to help it bind together). Dredge the balls in the flour.
- 3Heat the oil in a skillet, add the fish and brown on all sides (approximately 2-3 minutes). Place them in a greased baking dish. Preheat the oven to 350 degrees.
- 4In a food processor, grind all the sauce ingredients into a smooth paste. Pour it over the fish balls, and bake for approximately 30-35 minutes.
- 5Can be served chilled, at room temperature or hot.
Browse Our Top Jewish (Sephardi) Recipes
Nutritional Facts for Fish Balls in Tomato-Basil Sauce
Serving Size: 1 (208 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 156.1
- Calories from Fat 29
- Total Fat 3.2 g
- Saturated Fat 0.8 g
- Cholesterol 98.5 mg
- Sodium 156.8 mg
- Total Carbohydrate 11.8 g
- Dietary Fiber 1.8 g
- Sugars 3.8 g
- Protein 19.6 g