Fish "Meatballs" in Spicy Red Pepper Sauce

Fish "Meatballs" in Spicy Red Pepper Sauce might be just the main course you are searching for. This dairy free and pescatarian recipe serves 2. One serving contains 301 calories, 32g of protein, and 5g of fat. If you have canned tomatoes, parsley leaves, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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

Ingredients you will need

Bread

Equipment you will use

Food Processor

Mixing Bowl

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

Ingredients you will need

Ground Beef

Fish

Remove to the bowl.

Equipment you will use

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.

Ingredients you will need

Breadcrumbs

Parsley

Shallot

Garlic

Pepper

Ground Meat

Fish

Salt

Egg

Equipment you will use

Cutting Board

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.

Ingredients you will need

Olive Oil

Fish

Equipment you will use

Frying Pan

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.

Ingredients you will need

Hot Sauce

Sauce

Equipment you will use

Frying Pan

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

Ingredients you will need

Meatballs

Spaghetti

Sauce

Garnish with parsley.

Ingredients you will need

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.

Ingredients you will need

Red Pepper

Vegetable

Olive Oil

Onion

Equipment you will use

Frying Pan

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

Ingredients you will need

Ground Cayenne Pepper

Paprika

Garlic

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).

Ingredients you will need

Vegetable

Seasoning

Tomato

Sauce

Salt

Equipment you will use

Food Processor

Blender

Equipment

Ingredients

Servings:

425grams

crushed tomatoes 1dash

cayenne 1dash

cayenne 1

egg, beaten 227grams

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

garlic 1

garlic clove, minced 79milliliters

parsley leaves 1small

red bell pepper, diced 1teaspoons

salt 1

shallot, coarsely chopped 1teaspoons

hot smoked paprika 1slice

white bread, crusts removed 1small

yellow onion, diced

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Mark West Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.