Craving a delicious and easy dish for your next holiday meal or Friday night dinner? Look no further than these amazing fish meatballs in red sauce! Forget frying – this recipe comes together in just 30 minutes and is guaranteed to be a crowd-pleaser. Serve them up with fresh challah bread for a fun and flavorful meal or first course that everyone will love.
Ingredients
Servings 6
Fish Meatballs
- 1 kg fresh ground white fish
- Handful chopped cilantro
- 1/2 teaspoon cumin
- 1 teaspoon salt
- ½ cup bread crumbs
- 1 egg
Sauce
- ¼ cup olive oil
- 5 garlic cloves sliced
- 2 red peppers sliced into strips
- 2 yellow peppers sliced into strips
- ½ tablespoon salt
- 1 tablespoon sweet paprika
- 2 cups water
Nutritional Facts
Nutrition Facts
Fish Meatballs in Bell Pepper Sauce
Amount per Serving
Calories
314
% Daily Value*
Fat
13
g
20
%
Saturated Fat
3
g
19
%
Trans Fat
0.003
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Cholesterol
111
mg
37
%
Sodium
1140
mg
50
%
Potassium
739
mg
21
%
Carbohydrates
13
g
4
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
37
g
74
%
Vitamin A
1938
IU
39
%
Vitamin C
124
mg
150
%
Calcium
56
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- In a medium bowl combine ground white fish with cilantro, cumin, salt, bread crumbs and egg. Mix well.
- Portion out meatballs and roll into balls, place on a plate or tray.
- In a wide pot add oil and bring over medium heat. Fry garlic careful not to burn and add pepper strips.
- Cover the pot and cook until peppers are soft.
- Add salt and paprika and water, mix well and bring to a boil.
- Add the meatballs and cover, bring to a boil and cook for 8 minutes.
- Turn fish meatballs over, cover the pot and cook on a low flame for about 25-30 minutes, occasionally basting the meatballs with the sauce.
- At the end of cooking, squeeze half a lemon over everything, add more chopped cilantro on top if you like.
