Tender fish balls baked in sweet and sour sauce
Let’s cook a delicious and filling dish for dinner – tender fish balls. To make the dish as healthy as possible, bake the meatballs in sweet and sour sauce in the oven. Thanks to this, they will turn out very tender, juicy and low-calorie. Even kids who don’t like fish in its usual form will like such delicious fish balls.
Fish balls baked in sauce can be made from almost any fish. Cod, hake, pollock, pike perch, sea bass or halibut are perfect. To speed up and simplify the cooking process, it is convenient to use already peeled fish fillet. If you use frozen fish, it is recommended to defrost it in cold salted water. This way it will retain its taste and useful microelements.
The best side dish for fish meatballs is mashed potatoes, rice or lentils. If desired, fish meatballs can be frozen and stored in the freezer. Before cooking, just pour tomato sauce over them and bake in the oven until done.
Ingredients for making tender fish balls baked in sweet and sour sauce:
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Ingredients:
- Key Ingredients:
Hake carcass – 600 g.
Chicken egg – 1 piece.
Oatmeal – 3 tbsp.
Onion – 1 pc.
Carrot – 1 pc.
Vegetable oil – 30 ml.
Salt – 0.5 tsp.
Ground black pepper – 0.25 tsp.
Fish seasoning – 0.5 tsp.
- Ingredients for the sauce:
Onion – 1 pc.
Tomato juice – 200 ml.
Tomato sauce – 50 g.
Lemon juice – 20 ml.
Vegetable oil – 30 ml.
Sugar – 1 tsp.
Salt – 0.5 tsp.
Bay leaf – 1 pc.
Allspice – 3 peas.
Dill and parsley – 1 bunch.
Recipe for tender fish balls baked in sweet and sour sauce
Step-by-step instructions:
1. Defrost the hake carcass, wash, dry off excess moisture with paper towels. Cut off the tail and fins of the fish, remove the entrails. Peel the fish, separate the fillet from the bones. Pass the hake fillet through a meat grinder with a large grate.
2. Peel the onion and cut into small cubes. Wash the carrots, peel them and chop them on a coarse grater. Place the vegetables in a frying pan with heated vegetable oil. Stirring, sauté the onion and carrot over medium heat until soft.
3. Pass the sautéed vegetables through a meat grinder and add to the minced fish.
4. Pour instant oatmeal into the resulting mixture.
5. Beat 1 chicken egg into the minced meat. Add salt and ground spices to taste.
6. Knead the minced meat until thick and smooth. Cover it with a lid or cling film and refrigerate for 1 hour so that the minced meat sits and the oatmeal swells.
7. Prepare the sauce. Peel the onion and cut into small cubes. Place the vegetables in a frying pan with heated vegetable oil. Stir-fry the onion over medium heat until translucent.
8. Add tomato and lemon juice, tomato sauce, bay leaf and allspice for flavor. Add sugar and salt to taste. Stir, bring the sauce to a boil, then turn off the heat.
9. Wet your hands in cold water and form round meatballs of the same size from the prepared minced meat. I got 8 meatballs from the specified amount of ingredients. Place them in a heat-resistant baking dish.
10. Pour hot tomato sauce over the meatballs. Cover the dish with a lid or cling film and place in an oven preheated to 180 degrees for 40 minutes.
11. Sprinkle the finished dish with finely chopped dill and parsley.
Serve the tender and aromatic fish balls hot with sauce and your favorite side dish.
Bon appetit!
Try cooking:
Hake cutlets with semolina and butter
Jewish-style hake with onions and sour cream in a frying pan
