Meatballs, who doesn`t lovem? If you tell me you don`t I`m probably gonna think you`re lying so don`t even go there! Now if you`ve been hanging around Chile and Salt for much time you know my feelings on the subject, if you`re new here I`ll let you in on not so much of a secret. I get pretty worked up at the mere thought or mention of a meatball. Like the stay awake nights, excited like a kid at Christmas kind of worked up. I know I have issues but I`m working through them. Well, if you`ve not figured it out by now that`s where I`m going. This simple man`s plan to healthier eating today is coming to you in the form of Albondigas de Pescado/ Fish Meatballs. These are incredibly light & full of flavor, quick & easy to make, super healthy, low fat, low calorie & kind of a perfect dish for these dog days of summer. Oh, & easy on the wallet as well. Feel free to use some of the less expensive varieties of fresh fish here. I used some small grouper fillets which I found for about $3.00 a pound. They were absolutely delicious!!
If your a fan of these tasty morsels that are all things meatball you might take a look at my:
Albondigas en Salsa Chipotle (Meatballs in Chipotle Sauce) Healthed Up
Thai Curry Coconut Chicken Meatballs
Aunt Emma`s German Meatballs
Game Day Buffalo Turkey Meatballs
Albondigas de Camaron (Shrimp Meatballs) in Guajillo-Tomato Broth
Herbalicious Italian Wedding Soup
Now back to today.
Here`s what you`ll need for your Albondigas de Pescado/ Fish Meatballs:
Fresh Fish Fillets- 1 1/2 lbs, I used grouper but any mild white fish will work perfectly here.
Bread Crumbs- 1/2 cup
Egg- 1 beaten
Onion- 1 cup diced, divided
Garlic- 4 cloves
Dried Oregano (preferably Mexican)- 1/2 Tablespoon
Fresh Cilantro- 1 bunch chopped + more to garnish
Roma Tomato- 3-4 chopped + more to garnish
Serrano or Jalapeño Peppers- 2 deseeded & deveined
Fish, Shrimp, Lobster or Chicken Stock- 6 cups
Olive Oil- 1 Tablespoon
S & P
Limes to garnish
The main players today. Thanks to a food processor this dish comes together in a snap.
Start by prepping the onion, garlic & chiles. Half are going in to flavor the meatballs & half will go into the braising liquid.Add the fish filets, bread crumbs, egg, cilantro, oregano & half of the onion, peppers & garlic to a food processor. Season well with salt & freshly ground pepper.
Give it a spin & process until everything is well mixed, 10-15 seconds.
Get in there & form your fishballs. Mine were about 2 inches in diameter but do what makes you happy. Dampen your hands with a little water & the fish won`t stick to your fingers.
Now let`s get to our braising liquid. This broth is super good.Add about 1/2 cup of stock, the chopped tomato & remaining onion, garlic & peppers to a blender cup.
Blend until relatively smooth.
Over a medium high flame heat a tablespoon of olive oil in a large heavy bottomed pot or Dutch oven. Add the contents of the blender & cook stirring occasionally for 7-10 minutes.
Add the remaining stock, stir & bring to a simmer.
Gently add your fish balls to the simmering liquid. Cook for about 5 minutes.
Turn them over & cook for about 5 more minutes. They`re so nice & light they`ll float to the top. That`s it, you`re ready to serve.Serve in soup bowls with the broth. Garnish with some fresh cilantro, tomato & a good squeeze of lime. If desired add a little cooked rice or if you`re watching your carbs my Cauliflower Rice is a great alternative.
Enjoy your Albondigas de Pescado/ Fish Meatballs!!