Swordfish meatballs in agrodolce sauce are a main dish or appetizer simmered in a savory Sicilian sweet and sour sauce made of red onion, vinegar, sugar and topped with fresh mint.
Fresh swordfish, caught in the strait of Messina, is a mild flavored fish which lends itself well to a variety of classic Sicilian dishes such as caponata with swordfish; swordfish pasta or swordfish with tomatoes, capers and olives.
This polpette di pesce spada recipe combines swordfish with a traditional Sicilian sweet and sour, or agrodolce, sauce made with vinegar and sugar.
Agrodolce sauce has Arabic origins and was used as a way of preserving foods when refrigeration was not available.
Made in the traditional Sicilian meatball method with fresh breadcrumbs from stale bread, parsley, garlic, egg and even a few tablespoons of grated cheese, these meatballs are flavorful, moist and delicious!
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Sicilian Swordfish Meatballs Ingredient List
- Swordfish fillets: skin removed
- Red onion: can be replaced with white onions if you prefer
- Fresh breadcrumbs: the crumb from day old or stale bread crumbled by hand or in a food processor. These breadcrumbs are key for meatballs that are soft and moist.
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
How to make Swordfish Meatballs in Agrodolce Sauce
Before you begin: Place the breadcrumbs in a bowl, cover with the milk or water and stir to combine. Let sit while you prepare the remaining ingredients.
- Place the swordfish fillets in the bowl of a food processor and pulse a few times until roughly chopped, but not completely smooth.
- Transfer to a bowl and add the breadcrumbs (squeeze out as much of the liquid as possible) chopped parsley, grated cheese, minced garlic, egg, salt, pepper and olive oil.
- Use your hands to combine the ingredients well.
- Shape into 16 meatballs and place on a plate.
Top Tip
If you feel that the mixture is too soft to handle, add a few spoonfuls of dry breadcrumbs.
- Heat olive oil in a large skillet over medium heat. Brown the meatballs in two batches, cook for 2 minutes per side.
- Transfer the browned meatballs to a plate and set aside.
- After the meatballs are browned, add the finely sliced onion to the pan. Cook, stirring frequently, for about 15 minutes, until softened.
- Stir in the vinegar and sugar, cook for 1 minute, then return the swordfish meatballs to the pan and cook for 7-8 minutes, turning them over halfway through cooking.
- Place the meatballs on a plate and spoon the onion mixture over them. Top with mint leaves. Let sit for at least an hour before serving in order to allow the flavors to mingle.
Recipe FAQs
Other varieties of firm fleshed fish such as tuna, cod, grouper or monkfish may also work well in this recipe.
Pine nuts and raisins are often used in Sicilian cooking and may added to the swordfish meatball mixture. I recommend up to one or two tablespoons of each.
Keep leftovers refrigerated for up to 2 days.
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Swordfish Meatballs in Agrodolce Sauce
Ingredients
- 600 grams swordfish fillets rinse and pat dry
- 1⅓ cups fresh breadcrumbs from day old or stale bread, crusts removed
- ½ cup milk or water, for soaking the breadcrumbs
- 3 tbsp. grated Parmigiano cheese
- 1 large egg
- 2 tbsp. parsley freshly chopped
- 1 clove garlic finely minced
- ¾ teaspoon salt
- black pepper to taste
- 1 tbsp. olive oil
For the sweet and sour sauce
- 3 tbsp. olive oil
- ½ cup white vinegar
- 1 tbsp. granulated sugar
- 1 large red onion
- handful mint leaves
Instructions
- Place the breadcrumbs in a bowl, cover with the milk or water and stir to combine.
- Place the swordfish fillets in the bowl of a food processor and pulse a few times until roughly chopped, but not until completely smooth.
- Transfer to a bowl and add the breadcrumbs (squeeze out as much of the liquid as possible) chopped parsley, grated cheese, minced garlic, egg, salt, pepper and olive oil.
- Use your hands to combine the ingredients well. If you find the mixture too soft, add a few spoonfuls of dry breadcrumbs.
- Shape into 16 meatballs and place on a plate.
- Heat olive oil in a large skillet over medium heat. Brown the meatballs in two batches, cook for 2 minutes per side and transfer to a plate.
- After the meatballs are browned, add the finely sliced onion to the pan. Cook, stirring frequently, for about 15 minutes, until softened.
- Stir in the vinegar and sugar, cook for 1 minute, then return the swordfish meatballs to the pan and cook for 7-8 minutes, turning them over halfway through cooking.
- Place the meatballs on a plate and spoon the onion mixture over the meatballs. top with mint leaves. Let sit for at least an hour before serving in order to allow the flavors to mingle.
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