Dishes of ground meat "guest" on our tableregularly. Unless, of course, it is not vegetarians who sit behind it. However, usually made pork or chicken meatballs and meatballs, fish are much less common. Unfortunately! After all, fish, as scientists have long established, is the guarantor of longevity and the absence of many unpleasant diseases. We will correct mistakes in your diet.
Meatballs in Tomato Sauce
Immediately stipulate that for meatballs do not need to buyvery expensive fish. Pollack, hake or cod are suitable. And you can even take frozen fish. If you got fresh and intact carcasses, you will have to gut them, remove the skin and remove the bones. I got fillets - much less work: just take out the bones. Most often fish meatballs are prepared in tomato sauce. The cut fish is taken, cut into pieces and passed through a meat grinder together with an onion and soaked and pressed bread. The meat of the fish is quite soft, so that a small slice of loaf is enough for a pound of fillet. Parsley or dill is finely cut and together with the egg is added to the mince, which is then seasoned with pepper, cumin and salt. Small balls are formed from a well-kneaded mass and placed in a refrigerator. While they stand, chopped onion is fried in vegetable oil, then tomato paste (3 large spoons), diluted in half a glass of water, and a spoon of lemon juice are poured. Salt, sugar - as you like. When the sauce boils, fishballs are dipped into it and stewed for five minutes. Then they turn over and prepare for another ten minutes. It turns juicy and fragrant.
Thai Fish Meatballs
Such meatballs are slightly different from others alreadyat the stage of cooking meat. A pound of fish without skin and bones is put in a blender along with a bunch of cilantro, a tablespoon of ginger, half a cayenne pepper and a couple of cloves of garlic. Egg is poured into the minced meat, but not entirely, but only protein, plus a tablespoon of starch or flour and salt. Salted water is heated in a saucepan (not to a boil), a little coconut milk is poured into it, and fish meatballs are laid with another bunch of cilantro. After boiling on the quietest fire, meatballs languish for about seven minutes. And they can be eaten with fragrant broth, in which they were cooked, and with a side dish - rice or pasta.
Meatballs in vegetable marinade
Standard start:minced meat is prepared, from which fish meatballs are molded. The recipe, however, also includes a piece of butter, which is laid in a meat grinder along with all other components. The balls, breaded in flour, are pre-fried quickly and put in a saucepan. The main highlight of the recipe - in the marinade. For him, carrots, root parsley, celery and onions in the quantities you approve are chopped, put in a skillet where fish meatballs were fried, filled with tomato juice, salted and sweetened. Stew for about five minutes. The resulting sauce is added to the meatballs, which after boiling stew in it the same time. Ready balls sprinkled with greens - and can be served at the table.
Baby meatballs
They are so called because they are suitable forfeeding even the smallest (but already able to chew) children. Stuffing is prepared according to one of the above recipes. But be careful: diligently than usual, remove the bones, if you are going to treat the baby. The second caveat: for baby food, boil the meatballs longer before stewing, up to 15 minutes. If the dish is intended for adults, so long you can not cook.
Milk sauce is made at the same time - it is heimportant in this recipe. A spoonful of flour is dried in a dry metal or ceramic container. Butter (teaspoon), previously taken out of the refrigerator for softening, is kneaded with a fork and mixed with flour. Half a cup of milk is boiled over low heat; oil with flour is immersed in it and mixed until dissolved. Care must be taken not to form lumps! At the end - salt, pepper and pour sauce meatballs, laid out in a form in which they will be baked. Baking tray is removed in the oven for ten minutes. Then the balls are sprinkled with grated cheese - and again in the oven for the same time.
The fishballs made with this recipe in sauce are juicy and tasty, and the gravy is eaten willingly, even when they are finished.
