Spanish-Style Fish Meatballs in Sauce

Von Spain on a Fork · 45 Min.

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Zubereitung

1. Pulse the cod in a food processor for 1 to 2 minutes until finely chopped. Transfer to a large bowl, then add the eggs, bread crumbs, parsley, sea salt and black pepper, and mix into a paste-like mixture.
2. Shape spoonfuls of the mixture into meatballs a little smaller than a golf ball, then lightly coat each in flour. This should make about 16 meatballs.
3. Heat olive oil in a large frying pan over medium heat until hot.
4. Fry the meatballs in a single layer for 5 to 7 minutes, mixing occasionally, until golden. Remove them to a dish lined with paper towels.
5. In the same pan at the same heat, cook the onion and garlic, stirring constantly, for 2 to 3 minutes. Add the flour and stir for 2 minutes, then add the white wine and stir for 2 more minutes, then add the broth and stir for 4 to 5 minutes until slightly creamy.
6. Stir in the parsley, season with sea salt and black pepper, then return the meatballs in a single layer and heat 2 to 3 minutes until hot through, turning them gently to coat in sauce.
7. Transfer the meatballs to a dish, top with the sauce and chopped parsley, and serve at once.

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