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Simple Fishballs Recipe
I tend to make fishballs pretty often, as they’re Aviv’s favorite meal.
I prefer making fishballs instead of meatballs because fish are full of protein. Plus, the fishballs come out super soft, which makes them perfect for children.
I made it in 2 versions — with frying or without frying. Choose whichever you like — the result is great either way. Here’s a wonderful recipe that only takes a couple minutes to make.
18 Fishballs
Ingredients:
500 g Nile Princess / Goldeneye / Tilapia
Medium onion, finely chopped
100 g flour (half a cup + 3 tablespoons) / matza flour
Egg
A tablespoon of sweet chili sauce
A medium potato, coarsely grated
Spices:
A teaspoon of sweet paprika
A touch of turmeric
A tablespoon of 1. Soup
3/4 teaspoon of salt
A half teaspoon of black pepper
The sauce:
Medium onion, finely chopped
A tablespoon of tomato paste
2 cups of water
A teaspoon of sugar
A half teaspoon of sweet paprika
A half teaspoon of hot paprika
A half teaspoon of 1. Soup
A half teaspoon of black pepper
A half teaspoon of salt
Preparation:
1. In a food processor, grind the fish into a uniform mixture and transfer to a bowl.
2. Heat a frying pan with 2 tablespoons of oil, fry the onion until lightly golden brown, add to the bowl and add the rest of the ingredients, including the spices.
3. Grease your hands, form balls and refrigerate for 30 minutes.
4. In the meantime, prepare the sauce:
Heat a wide frying pan with 3 tablespoons of oil, fry the onion until lightly golden brown, add the rest of the ingredients, cook over medium heat for about 7 – 8 minutes.
5. Options:
Put the meatballs in the sauce and cook for about 20 minutes, shaking gently from time to time.
6. Fry the meatballs until they are golden brown on both sides, add to the sauce and cook for about 10 minutes.
