These cod meatballs with piquillo sauce are a delicious dinner idea for the entire family.
Easy to make and you will have an amazing dish ready in least than an hour.
The best part of this cod meatballs is that everyone loves them even if you are not a big fan of fish. If you have someone at home that is not a big fan of fish try this recipe. Soft cod meatballs with a delicious piquillo sauce. For sure a different way to eat fish that everyone loves.
Cod or hake?
You can also use hake to make the meatballs. It is also delicious but if you are making them for a non-fish lover then try with cod first.
I hope you will give these cod meatballs a try!
Don´t forget to leave a comment below and let me know if you like them 🙂
Cod meatballs with piquillo sauceCourse: MainCuisine: MediterraneanDifficulty: Easy
- Cod meatballs
400 g cod fillets
4 tbsp olive oil
½ onion, finely chopped
2 garlic cloves, finely chopped
2 tbsp fresh parsley, finely chopped
4 tbsp panko breadcrumbs
Salt and freshly ground black pepper
½ cup flour
2 tbsp olive oil
½ onion, chopped
2 garlic cloves, chopped
1 carrot, chopped
¼ zucchini, chopped
½ prei, chopped
2 piquillo pepper
400 ml fish stock
30 ml of white wine
- In a large pan heat 2 tbsp olive oil over medium-high heat. Add chopped onion, garlic, zucchini and leek. Stir fry for 4 minutes. Season with salt.
- Add piquillo peppers and white wine. Cook for 2 minutes over high heat.
- Pour the fish stock and simmer for 15-20 minutes.
- In a medium-size pan heat 2 tbsp of olive oil over medium heat. Add the onion and garlic. Season with salt and cook for 5 minutes or until golden.
- If the codfish is not clean, start removing the skin and the bones. Finely chop the cod fillet.
- In a large bowl fold in the fish together with the parsley, panko, egg, salt, pepper and the onion and garlic that we cooked in step 1. Mix with your hands until combined.
- Shape the mixture into even size meatballs and gently roll them over the flour.
- Finish the sauce by blending all the ingredients with a stick blender until you get a creamy sauce. Keep the sauce on the large pan.
- Heat 2 tbsp olive oil in a medium-size pan over medium-high heat. (Use the same pan we used to cook the onion and garlic).
- Working in batches, sear the meatballs on all sides.
- Transfer the meatballs to the piquillo sauce. Bring the sauce to a simmer, cover and cook for about 15 minutes.
- Serve warm.
If you want more main dish ideas here some more.
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