Don’t let the name put you off; this dish has become a firm favourite in my house. These little fishballs are pretty versatile too. Try squeezing in half a lemon and some chopped parsley for a fresher take on them.
For the fishballs:
60g white breadcrumbs
250g white fish fillet
2 garlic cloves
1/2 tsp chilli flakes
1/2 tsp fennel seeds
1/2 tsp salt
20 turns black pepper
For the sauce:
4 tbsp olive oil
1 small red onion, finely diced
4 cloves garlic, peeled and whole
500g chopped tomatoes
Put all the fishball ingredients in a blender and pulse until you form a smooth paste. Roll into walnut sized balls (approx 14 balls) and pop in the fridge for 20 minutes.
To make the sauce heat the olive oil in a large saute pan over a low heat and gently fry the onion and garlic for around 10 minutes until the onion turns translucent.
Add the tomatoes and butter to the pan and simmer on a low heat for 10 minutes.
Add the fishballs to the sauce and simmer for 25 minutes, turning the fishballs often to make sure all sides are coated in sauce. Add water to the sauce if it looks like it’s getting too thick.
Serve with spaghetti.