This recipe shows you how to make delicious mackerel meatballs in a flavorful sauce. The meatballs are made with mackerel, garlic, parsley, saffron, and seasoned breadcrumbs. They are then baked to perfection. The sauce is made with carrots, onions, tomatoes, white wine, fish stock, and paprika. The meatballs are cooked in the sauce for additional flavor. Serve the meatballs sprinkled with parsley for a tasty meal.
- 600 grams of mackerel fillets
- 1 egg
- 1 garlic clove
- 1 tablespoon of parsley
- saffron powder
- flour
- 2 carrots
- 1 onion
- 100 grams of crushed tomatoes
- white wine
- paprika
- 125 milliliters of fish stock
- 1 slice of bread
- milk
- olive oil
- salt
- pepper
Crush the mackerel: Wash the mackerel fillets, chop them, and crush them with the peeled and chopped garlic, parsley, salt, pepper, and saffron.
Add the bread: Mix the egg with more parsley and 2 slices of bread soaked in milk and drained. Finely chop half of the onion, saut it, and add it to the mixture.
Form meatballs: Mix well, add the fish, and shape the mixture into meatballs. Coat them with flour and place them on a baking sheet lined with parchment paper. Bake for 18 minutes at 180C.
Saut the carrots: Wash and chop the carrots, then saut them with the remaining onion in a drizzle of olive oil for 6 minutes. Add the tomatoes and paprika and cook for 5 minutes.
Add the sauce: Add the tomatoes, paprika, and 125 ml of wine. Let it evaporate and pour in the fish stock.
Blend the sauce: Cook for 10 minutes and blend the sauce. Add the meatballs and simmer for 15 minutes over low heat. Serve sprinkled with parsley.