Best Fish Balls In Tomato Basil Sauce Recipes

SPICY FISH BALLS IN TOMATO SAUCE

Spicy Fish Balls in Tomato Sauce image

I adapted this one from a great cookbook called 'The Fish Cookbook'. A good all year round recipe, I like to serve this with roast potatoes and a green vegetable.

Provided by Zoe4782

Categories Healthy

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

500 g white fish fillets, skinned & boned
2 teaspoons coriander, finely chopped
1 pinch salt
1 pinch black pepper
2 eggs
150 ml single cream or 150 ml natural yoghurt
125 g fresh breadcrumbs
1/2 lemon
sunflower oil, to fry
1 can tomatoes
1 clove garlic
1 onion, roughly chopped
1 pinch salt
1 pinch black pepper
1 cup red wine

Steps:

Wash the fish, pat dry with kitchen paper and cut into small pieces.
Place into the bowl of a food processor with the coriander, salt, pepper, eggs, cream or yoghurt, half the breadcrumbs and the lemon juice and process for 45 seconds until the mixture is smooth and creamy.
Chill the mixture for an hour.
Whizz all the sauce ingredients together in a food processor or blender to make a smooth sauce.
When you are ready to cook the fish balls, pre-heat the oven to gas mark 6, 400F (200C).
Heat a little oil in a heavy frying pan.
Using your hands, form the fish mixture into snooker sized balls, roll them in the remaining breadcrumbs and fry them gently, turning them occasionally until they are an even golden brown.
Place the cooked fish balls in a shallow baking dish and pour over the sauce.
Bake in the oven for 20 minutes until bubbling.

Nutrition Facts : Calories 438.4, Fat 13.2, SaturatedFat 5.9, Cholesterol 213.3, Sodium 483.9, Carbohydrate 36, Fiber 3.5, Sugar 6, Protein 32.9

FISH BALLS WITH TOMATO SAUCE

Fish Balls With Tomato Sauce image

Make and share this Fish Balls With Tomato Sauce recipe from Food.com.

Provided by Wendys Kitchen

Categories Kosher

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

3 garlic cloves, finely choped
2 tablespoons peanut oil
2 large tomatoes, peeled and chopped
3 tablespoons tomato paste
1 teaspoon sugar (to taste)
salt
1 hot fresh chili peppers or 1/4 teaspoon cayenne
1 lb ground white fish
4 tablespoons breadcrumbs or 4 tablespoons matzo meal
1 egg, lightly beaten
1/4 teaspoon ground ginger
1 good pinch nutmeg
salt and pepper
3 tablespoons finely chopped coriander or 3 tablespoons flat leaf parsley
1 lemon, cut in wedges, to serve with

Steps:

Make the sauce first. In a wide pan, fry the garlic in oil till the aroma rises. Add the tomatoes, tomato paste, sugar, salt, and chili pepper or cayenne. Add about 2 cups (500 mL) of water and bring to the boil. If you leave the chili pepper in throughout the cooking, the sauce might end up too hot for you, so taste the sauce and remove the pepper when you feel the sauce is hot enough.
For the fish balls, mix all the ingredients together and work to a firm paste with your hands. (If you use the food processor to grind the fish, do so very briefly or it can turn into a creamy puree.)
Take lumps of paste the size of a small walnut and roll into little balls.
Drop them one by one into the sauce and simmer for 20-25 minutes turning them over once.
Serve accompanied by lemon wedges.

Nutrition Facts : Calories 178.2, Fat 9.1, SaturatedFat 1.8, Cholesterol 52.9, Sodium 223.5, Carbohydrate 21.9, Fiber 3.8, Sugar 6.5, Protein 5.5

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