Phoebe's Fish Meat Balls!
INGREDIENTS
meatballs
-1 box spaghetti, cooked to package direcions
-2 shallots, chopped
-2 cloves garlic, minced
-3 slices white bread, crusts removed
-1/2 cup parsley leaves
-1 lb firm white fish (ex: tilapia, cod), coursely chopped
-2 eggs, beaten
-1 tsp salt
-pinch of cayenne pepper
Spicy Red Pepper Sauce
-1 small yellow onion, chopped
-1 red pepper, chopped
-1 Tbsp paprika
-pinch cayenne
-2 cloves garlic, minced
-1/2 tsp salt
-1 28 oz. can tomatoes
PROCEDURE
Bring a large pot of salted water to boil. Cook the
pasta according to package directions until al dente.
Drain and toss with a bit of olive oil.
In
a small food processor, pulse the bread until it
resembles crumbs. Set aside in a medium mixing bowl.
Add the shallots, garlic, and parsley (rinsed) and mince in the processor. Add the fish to the processor and pulse until resembling the texture of ground beef. Remove to the bowl.
-Beat eggs then add to breadcrumb/fish mixture. Season with salt and peper.
-Form the mixture into balls, about 1 1/2 inches
wide, and set aside on a cutting board. You should
have about 16 balls.
-Coat a large skillet
or saute pan with olive oil and set it over
medium-high heat. Brown the fish balls in batches
until seared on both sides, about 4-5 minutes per
side. Set aside.
Time to make the sauce!
Chop onion and red pepper. Add pepper to food
processor and pulse until finely chopped. Add onion
and continue to pulse until you have a near puree.
-In a large skillet over medium heat, sauté
the onion and red pepper in enough olive oil to coat
the pan. Cook until the vegetables have softened,
about 6 minutes.
-Add paprika, cayenne, garlic, and cook for another 2 minutes, until the mixture is very fragrant. Add the salt, and carefully stir in the tomatoes. Simmer until the sauce has thickened and the vegetables are very tender, about 5 minutes. Turn off the heat and taste again for seasoning.
When the sauce is finished and simmering, add the
balls back to the pot. Cook for 3 to 5 minutes, until
the balls are cooked through completely.
To serve, place a forkful of spaghetti on
each plate and top with a spoonful of sauce and 4
meatballs. Garnish with parsley.
