These Spanish-Style Fish Meatballs in Sauce, known as Albóndigas de Bacalao en Salsa, are packed with flavors, easy to make and come together in a little over 30 minutes. Serve them next to some fried potatoes and a bottle of Spanish wine for an incredible meal.
Serves 4
INGREDIENTS
FOR THE COD MEATBALLS
1 lbs cod fillets or other white fish
2 eggs
3/4 cup plain bread crumbs
1/4 cup chopped fresh parsley
pinch sea salt
dash black pepper
1/4 cup all purpose flour
FOR THE SAUCE
1 small onion finely chopped
3 cloves garlic roughly chopped
1 1/2 tbsp all purpose flour
1/2 cup white wine
2 cups vegetable broth
2 tbsp chopped fresh parsley
pinch sea salt
dash black pepper
EXTRAS
1/4 cup extra virgin olive oil
handful chopped fresh parsley
INSTRUCTIONS
Add the cod fillets into a food processor, pulse for 1 to 2 minutes or until the cod is finely chopped, then transfer into a large bowl, crack in the eggs and add in the bread crumbs, parsley and season with sea salt & black pepper, mix together until you end up with a paste like texture
Grab spoonfuls of the mixture and shape the meatballs, a little smaller than a golf ball, then lightly coat each one in flour, you should get about 16 cod meatballs
Heat a large fry pan with a medium heat and add in the olive oil
Once the oil is nice and hot, add in the cod meatballs, all in a single layer, fry for 5 to 7 minutes or until golden fried, mixing occasionally, then remove from the pan and transfer into a dish with paper towels
Using the same pan with the same heat, add in the onion and garlic, mix continuously, after 2 to 3 minutes add in the flour, continue to mix, after 2 minutes add in the white wine, continue to mix, after another 2 minutes add in the broth, mix continuously and go for 4 to 5 minutes or until you end up with a slightly creamy sauce
Once you end up with a slightly creamy sauce, add in the parsley and season with sea salt & black pepper, mix together, add in the cod meatballs, all in a single layer, heat for 2 to 3 minutes or until heated through, gently mixing them around so they´re coated in the sauce
Transfer the meatballs into a dish, top off with the sauce and some chopped parsley, serve at once
