Maltese-style Fish Balls

Ingredients

In this Maltese adaptation, the traditional Norwegian Fiskeboller is transformed into a Mediterranean delight. The original dish is typically made with a creamy white sauce, while the Maltese-style fish balls are cooked in a tomato-based sauce. Additionally, the Maltese version incorporates Mediterranean herbs and spices, such as parsley and garlic, to enhance the flavors of the fish balls. We alse have the original recipe for Fiskeboller, so you can check it out.

• 500g (1.1 lb) white fish fillets, such as cod or haddock 500g (1.1 lb) white fish fillets, such as cod or haddock
• 1 cup breadcrumbs 1 cup breadcrumbs
• 2 eggs, beaten 2 eggs, beaten
• 1/4 cup fresh parsley, finely chopped 1/4 cup fresh parsley, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 26g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a food processor, blend the white fish fillets until smooth.
2. 2.
   In a large bowl, combine the fish puree, breadcrumbs, beaten eggs, parsley, minced garlic, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
3. 3.
   Shape the mixture into small balls, about the size of a golf ball, and set aside.
4. 4.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
5. 5.
   Add the diced tomatoes, tomato paste, dried oregano, dried basil, sugar, salt, and pepper to the skillet. Stir well to combine.
6. 6.
   Gently place the fish balls into the tomato sauce, ensuring they are evenly distributed. Cover the skillet and simmer for 15-20 minutes, or until the fish balls are cooked through and tender.
7. 7.
   Serve the Maltese-style fish balls hot with crusty bread or pasta.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are boneless and skinless before blending them in the food processor.
• Breadcrumbs — You can use store-bought breadcrumbs or make your own by toasting and grinding stale bread.
• Tomato paste — If you prefer a richer flavor, use concentrated tomato paste.

Tips & Tricks

• For a burst of freshness, squeeze some lemon juice over the fish balls before serving.
• If you prefer a spicier kick, add a pinch of chili flakes to the tomato sauce.
• You can make the fish balls in advance and refrigerate them until ready to cook.
• Experiment with different herbs and spices to customize the flavor profile of the fish balls.
• Serve the fish balls with a side of tangy tzatziki sauce for a refreshing twist.

Serving advice

Serve the Maltese-style fish balls as a main course with crusty bread or pasta. Garnish with fresh parsley or basil for an extra pop of color.

Presentation advice

Arrange the fish balls in a shallow serving dish, spooning the tomato sauce over them. Sprinkle some freshly chopped herbs on top for an appealing presentation.