Fish "Meatballs" in Spicy Red Pepper Sauce

Fish "Meatballs" in Spicy Red Pepper Sauce takes around 45 minutes from beginning to end. This recipe serves 2 and costs $3.5 per serving. This sauce has 286 calories, 32g of protein, and 5g of fat per serving. 13 people have made this recipe and would make it again. Head to the store and pick up canned tomatoes, egg, salt, and a few other things to make it today. It is a good option if you're following a dairy free and pescatarian diet. It is brought to you by Food52. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is amazing. If you like this recipe, take a look at these similar recipes: Spaghetti With Fish Meatballs In Spicy Red Pepper Sauce, Meatballs in Spicy Red Pepper Sauce with Cannellini Beans, and Turning the Page: Spaghetti with Chicken Meatballs and Spicy Red Pepper Sauce.

Servings: 2

 

Ingredients:

1 15-ounce can crushed tomatoes

dash of cayenne

dash cayenne

1 egg, beaten

1/2 lb white fish (I used tilapia, but whatever is on sale), coarsely chopped

1 clove garlic

1 garlic clove, minced

1/3 cup parsley leaves

1 small red bell pepper, diced

1/2 teaspoon salt

1 shallot, coarsely chopped

1/2 teaspoon hot smoked paprika

1 slice white bread, crusts removed

1 small yellow onion, diced

Equipment:

food processor

mixing bowl

bowl

cutting board

frying pan

blender

Cooking instruction summary:

In a small food processor, pulse the bread until it resembles crumbs. Set aside in a medium mixing bowl. Add the fish to the processor and pulse until resembling the texture of ground beef. Remove to the bowl. Add the shallot, garlic, and parsley and mince in the processor. Toss together with the bread crumbs, fish, egg, salt, and pepper. Form the mixture into balls, about 1 1/2 inches wide, and set aside on a cutting board. You should have about 8 balls. Coat a large lidded skillet or saute pan with olive oil and set it over medium-high heat. Brown the fish balls in batches until seared on both sides. Set aside. Clean out any burnt bits from the pan. Either add premade Spicy Red Pepper sauce, or follow the directions below to make it. When the sauce is finished and simmering, add the balls back to the pan. Cook for 5 minutes, covered, then turn the balls in the sauce and cook for another 3 to 5 minutes, until the balls are cooked through completely. To serve, place a forkful of spaghetti on each plate and top with a spoonful of sauce and 4 meatballs. Garnish with parsley. In a large skillet over medium heat, saut the onion and red pepper in enough olive oil to coat the pan. Cook until the vegetables have softened, about 6 minutes. Add the paprika, cayenne, garlic, and cook for another 2 minutes, until the mixture is very fragrant. Add the salt, and carefully stir in the tomatoes. Simmer until the sauce has thickened and the vegetables are very tender, about 5 minutes. Turn off the heat and taste again for seasoning. Puree in a food processor or with an imersion blender until smooth. (This can be made up to a week in advance).

 

Step by step:


1. In a small food processor, pulse the bread until it resembles crumbs. Set aside in a medium mixing bowl.

2. Add the fish to the processor and pulse until resembling the texture of ground beef.

3. Remove to the bowl.

4. Add the shallot, garlic, and parsley and mince in the processor. Toss together with the bread crumbs, fish, egg, salt, and pepper. Form the mixture into balls, about 1 1/2 inches wide, and set aside on a cutting board. You should have about 8 balls.

5. Coat a large lidded skillet or saute pan with olive oil and set it over medium-high heat. Brown the fish balls in batches until seared on both sides. Set aside.

6. Clean out any burnt bits from the pan. Either add premade Spicy Red Pepper sauce, or follow the directions below to make it. When the sauce is finished and simmering, add the balls back to the pan. Cook for 5 minutes, covered, then turn the balls in the sauce and cook for another 3 to 5 minutes, until the balls are cooked through completely.

7. To serve, place a forkful of spaghetti on each plate and top with a spoonful of sauce and 4 meatballs.

8. Garnish with parsley.

9. In a large skillet over medium heat, saut the onion and red pepper in enough olive oil to coat the pan. Cook until the vegetables have softened, about 6 minutes.

10. Add the paprika, cayenne, garlic, and cook for another 2 minutes, until the mixture is very fragrant.

11. Add the salt, and carefully stir in the tomatoes. Simmer until the sauce has thickened and the vegetables are very tender, about 5 minutes. Turn off the heat and taste again for seasoning. Puree in a food processor or with an imersion blender until smooth. (This can be made up to a week in advance).


Nutrition Information:

Quickview
285k Calories
31g Protein
5g Total Fat
31g Carbs
42% Health Score
Limit These
Calories
285k
14%

Fat
5g
8%

  Saturated Fat
1g
10%

Carbohydrates
31g
10%

  Sugar
14g
16%

Cholesterol
138mg
46%

Sodium
1024mg
45%

Get Enough Of These
Protein
31g
64%

Vitamin K
179µg
171%

Vitamin C
84mg
103%

Selenium
59µg
84%

Vitamin A
2866IU
57%

Vitamin B3
8mg
41%

Vitamin B6
0.8mg
40%

Potassium
1262mg
36%

Phosphorus
356mg
36%

Manganese
0.71mg
36%

Vitamin B12
1µg
33%

Folate
122µg
31%

Iron
5mg
30%

Copper
0.56mg
28%

Vitamin E
4mg
28%

Fiber
6g
27%

Vitamin D
3µg
26%

Magnesium
96mg
24%

Vitamin B1
0.34mg
23%

Vitamin B2
0.38mg
22%

Vitamin B5
1mg
18%

Calcium
164mg
16%

Zinc
1mg
11%

covered percent of daily need
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