The meatballs are usually always meat, and why not fish? These cod meatballs in green sauce They will surprise you, because of how easy it is to prepare them and how delicious they are.
This recipe is a traditional dish of Spanish cuisine, quite typical for southern regions and the Mediterranean. Cod is also a fish with great nutritional qualities, rich in proteins, minerals such as phosphorus, potassium and zinc, and vitamins such as A and group B.
Ingredients:
(For 4 persons).
The meatballs:
- 270 gr. of desalted cod.
- 110 gr. of bread crumbs.
- 170 ml. milk.
- 1 egg.
- 1 onion.
- 2 garlic cloves.
- 100 gr. Of flour.
- 1 tablespoon of chopped parsley.
- Olive oil.
- Oil for frying.
The green sauce:
- 1 onion.
- 2 garlic cloves.
- 1 tablespoon of flour.
- 200 ml. of fish stock or water.
- 175 ml. White wine.
- 1 tablespoon of chopped parsley.
- 2 tablespoons of olive oil.
- Salt to taste.
Preparation of the cod meatballs in green sauce:
The meatballs:
We remove the crust from the bread and place the crumb crumbled into small pieces in a bowl. Add the milk, stir and let the crumb soak completely.
We peel and finely chop garlic cloves and onion. We also finely chop the parsley on the other hand.
Heat a little olive oil in a pan over low heat. Add the garlic and onion with a pinch of salt and cook until it softens or poche. We remove from the heat and let it warm.
We drain the bread crumbs and transfer it to a large bowl or container. We add to the bowl the flaked cod, the onion with the garlic and the chopped parsley and mix. We break some of the eggs, add the mixture and knead with our hands so that everything is well integrated. We cover the bowl with a plastic and we put it in the fridge, where we should leave it stand about 1 hour.
After this time, we put a little flour in a deep plate to batter. We take a portion of dough with our hands, we give it a round shape and we pass it through the flour plate. We will repeat this same action, forming the meatballs, until the dough is exhausted.
Heat plenty of oil in a pan over high heat and fry the meatballs in batches. When they are golden on all sidesWe take them out and place them on absorbent paper to remove the excess oil.
The green sauce:
As we did before, we chop again finely the onion, garlic cloves and parsley for the sauce.
Heat a little olive oil in a frying pan over medium heat and add the onion and garlic. We cook until onion is soft.
Add the flour and sauté for a couple of minutes. Then, we add the white wine and cook 5 more minutes. Add the broth (or water with a pinch of salt if not) and continue with the pan over the fire until the sauce thickens.
Lastly, we put the meatballs in the pan with the sauce, cook a few minutes and ready to serve.