Italian Mackerel Meatballs

0ratings

Your Rating:

0

5

10 minutes

PREP TIME

25 minutes

TOTAL TIME

12 meatballs

SERVINGS

Appetizers

Ingredients

4 cans (115 g) Gold Seal Wild Mackerel in Olive Oil, drained and well flaked
1 egg, lightly beaten
¾ cup (180 ml) panko, plus more as needed
¼ cup (60 ml) finely grated Parmesan
1 tsp (5 ml) Italian seasoning
½ tsp (2.5 ml) garlic powder
¼ tsp (1 ml) salt
¼ tsp (1 ml) freshly ground black pepper
A pinch of chili flakes (optional)
2 tbsp (30 ml) olive oil
1 ½ cups (375 ml) tomato sauce (we used Nonna Pia’s Arrabiata)
½ cup (125 ml) water
A few sprigs of basil, for garnish

Suggested Product

Wild Mackerel

Olive Oil

Directions

In a mixing bowl combine mackerel, egg, panko, Parmesan, Italian seasoning, garlic powder, salt, black pepper and chili flakes, if using. Mix gently by hand until everything is incorporated and holds together when gently squeezed.
Shape into 12 x 1-in (2.5 cm) balls and set aside.
In a large saute pan over medium heat warm olive oil. Gently fry meatballs until lightly browned on both sides, working in batches if needed. Transfer them back to the plate once they are finished.
Once all meatballs are browned pour in tomato sauce and water and bring to a simmer. Reduce heat to medium-low then transfer meatballs back to the pan and cook, covered, for 5 minutes. Using a spoon, gently flip meatballs and continue cooking until heated through, about 5 minutes more.
Serve garnished with fresh basil over your favourite pasta, or enjoy as is with plenty of crusty bread to mop up the sauce.

TIPS &
TRICKS

0votes

5

0%

4

0%

3

0%

2

0%

1

0%

Showing 0 reviews

Leave a Review Cancel reply

Thanks for submitting your comment!

OTHER RECIPES YOU MAY LIKE

Mains, Soups

Southwest Corn & Mackerel Chowder

Appetizers

Sardines with Ajo Blanco

Appetizers, Mains

Sardines Escabeche