Swordfish Meatballs in Agrodolce Sauce
Swordfish meatballs with agrodolce sauce are a savory main dish or appetizer simmered in a delicious Sicilian sweet and sour sauce made of vinegar, sugar and topped with fresh mint.
Servings 16 meatballs
Calories 151kcal
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.
Notes
Can I prepare this recipe with other types of fish?
-Other varieties of firm fleshed fish such as tuna, cod, grouper or monkfish may also work well in this recipe.
Storage
-Keep leftovers refrigerated for up to 2 days.
Nutrition
Calories: 151kcal | Carbohydrates: 9g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 39mg | Sodium: 259mg | Potassium: 214mg | Fiber: 1g | Sugar: 2g | Vitamin A: 252IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 1mg
