Fish Balls
Instructions
1. Bring a large pot of salted water to boil. Cook the pasta according to package directions until al dente. Drain and toss with a bit of olive oil.
2. In a small food processor, pulse the bread until it resembles crumbs. Set aside in a medium mixing bowl.
3. Add the shallots, garlic, and parsley (rinsed) and mince in the processor. Add the fish to the processor and pulse until resembling the texture of ground beef. Remove to the bowl.
4. Beat eggs then add to breadcrumb/fish mixture. Season with salt and peper.
5. Form the mixture into balls, about 1 1/2 inches wide, and set aside on a cutting board. You should have about 16 balls.
6. Coat a large 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, about 4-5 minutes per side. Set aside.
Time to make the sauce!
7. Chop onion and red pepper. Add pepper to food processor and pulse until finely chopped. Add onion and continue to pulse until you have a near puree.
8. 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.
9. Add 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.
10.When the sauce is finished and simmering, add the balls back to the pot. Cook for 3 to 5 minutes, until the balls are cooked through completely.
11.To serve, place a forkful of spaghetti on each plate and top with a spoonful of sauce and 4 meatballs. Garnish with parsley.
