Spanish Codfish Meatballs

Ingredients

• 500g (1.1 lb) salted codfish, soaked and desalted 500g (1.1 lb) salted codfish, soaked and desalted
• 1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
• 2 eggs, beaten 2 eggs, beaten
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1/4 cup (15g) fresh parsley, finely chopped 1/4 cup (15g) fresh parsley, finely chopped
• 1 teaspoon paprika 1 teaspoon paprika
• Vegetable oil, for frying Vegetable oil, for frying
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 15g, 1g
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the desalted codfish, breadcrumbs, beaten eggs, minced garlic, chopped parsley, and paprika. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small balls, about the size of a golf ball, and set aside.
3. 3.
   Heat vegetable oil in a frying pan over medium heat.
4. 4.
   Carefully place the codfish meatballs into the hot oil and fry until golden brown on all sides, turning them gently to ensure even cooking.
5. 5.
   Once cooked, remove the meatballs from the pan and place them on a paper towel-lined plate to absorb any excess oil.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Albóndigas de bacalao hot, accompanied by a tangy tomato sauce or a creamy aioli.

Treat your ingredients with care...

• Salted codfish — Soak the codfish in cold water for at least 24 hours, changing the water every 6-8 hours. This process helps to remove excess salt and rehydrate the fish, resulting in a milder flavor.

Tips & Tricks

• To achieve a crispy exterior, make sure the oil is hot enough before adding the meatballs.
• For a burst of freshness, squeeze some lemon juice over the cooked meatballs before serving.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the mixture.
• Serve the Albóndigas de bacalao as tapas or as a main course with a side of Spanish rice or roasted vegetables.
• Leftover meatballs can be refrigerated and enjoyed the next day, either cold or reheated.

Serving advice

Serve the Albóndigas de bacalao as an appetizer or a main course. Arrange them on a platter and garnish with fresh parsley for an attractive presentation. Provide toothpicks or small forks for easy serving.

Presentation advice

For an elegant presentation, drizzle the meatballs with a vibrant tomato sauce or a creamy aioli. Sprinkle some paprika and parsley on top for a pop of color. Serve on a decorative plate or a wooden board.