Albondigas de Pescado

Albondigas de Pescado are delightful Spanish fish meatballs, perfectly seasoned and served in a rich tomato sauce. This dish combines the freshness of fish with aromatic herbs, creating a satisfying and healthy lunch option.

Ingredients

• White fish fillets (cod or haddock) - 250 grams
• Garlic - 2 cloves, minced
• Onion - 1 small, finely chopped
• Fresh parsley - 2 tablespoons, chopped
• Lemon zest - 1 teaspoon
• Chickpea flour - 50 grams
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Paprika - 1/2 teaspoon
• Canned crushed tomatoes - 400 grams
• Vegetable broth - 100 ml
• Bay leaf - 1

Steps

1. In a food processor, combine the white fish, minced garlic, chopped onion, parsley, lemon zest, chickpea flour, salt, black pepper, and paprika. Pulse until the mixture is well combined but still slightly chunky.
2. Form the mixture into small meatballs, about the size of a golf ball.
3. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the meatballs and cook for about 5-7 minutes, turning occasionally, until golden brown on all sides. Remove the meatballs from the skillet and set aside.
4. In the same skillet, add the remaining tablespoon of olive oil and pour in the crushed tomatoes and vegetable broth. Add the bay leaf and stir to combine.
5. Bring the sauce to a simmer and then gently add the meatballs back into the skillet. Cover and let simmer for about 15 minutes, allowing the flavors to meld.
6. Remove the bay leaf before serving. Serve the Albondigas de Pescado with a side of crusty bread or over a bed of rice.

Nutrition

• Calories: 350
• Protein: 25 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 60 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.4 L

Health Benefits

• Rich in omega-3 fatty acids which are beneficial for heart health.
• High in protein, supporting muscle growth and repair.

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