Fish meatballs in tomato sauce

Fragrant fish meatballs - delicious, satisfying, appetizing! Fish dishes are always a priority for me, so I cook them a couple of times a week, at least. Today I cooked fish meatballs in tomato sauce for dinner, it's so delicious! I strongly advise everyone, not only fish gourmets))

irin-lima

The author of the recipe

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Composition / ingredients

servings:

Pollock

700

Butter

Oat flakes

Eggs

Salt

to taste

Ground black pepper

to taste

Flour

Onion

Carrots

Vegetable oil

Tomato paste

Water (boiling water)

Peppercorns

Garlic

Bay leaf

Dill (for submission)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 39 % 11 g

Fats 32 % 9 g

Carbohydrates 29 % 8 g

152 kcal

GI: 25 / 38 / 38

Cooking method

Cooking time: 1 h 20 min

1. We separate pollock fillets from bones and skin.

2. We put the fillets in the bowl of a blender, add a piece of butter, oat flakes, break the egg, pour salt and pepper, chop. The mass should be homogeneous.

3. We form meatballs from the resulting mass, breading each in flour.

4. Onions and carrots are cleaned, washed. Cut the onion into thin half rings, grate the carrots.

5. We put the prepared vegetables in a frying pan, pour vegetable oil and fry until the carrots are soft. Then add tomato paste, salt, pour a little boiling water, simmer for another 5 minutes.

6. We put the resulting sauce in a thick-walled saucepan, place the meatballs on top of it and pour boiling water very carefully. Season with peas of pepper, garlic squeezed through a press, bay leaves.

7. We send the pan into the oven preheated to 180 degrees, simmer for 40 minutes.

We serve it on the table with fervor, garnished with fresh sprigs of dill.

Bon appetit!