Sicilian-style fish balls in Tomato sauce

INGREDIENTS

Fish balls

• 500g yellowtail (or yellowfin tuna)
• 50g pine nuts
• ½ tsp cinnamon
• 1 tbsp raisins, chopped in half
• ½ tsp dried oregano
• Small bunch Italian parsley, finely chopped
• 70g brown bread crumbs
• 30g Grana Padano, finely grated
• 2 eggs
• 2 lemons, juice and zest
• 2 tbsps olive oil

Tomato sauce

• ½ onion, finely chopped
• 3 cloves of garlic, finely chopped
• ½ tsp dried oregano
• 2 tinned whole, peeled or cherry tomatoes
• ½ bunch basil leaves, torn or fennel tops
• Pinch salt and pepper to taste
• 1 ½ tbsp olive oil

METHOD

For the sauce

Warm the pan, add the olive oil, then the garlic and onions and sauté until soft. Add the oregano, tomatoes, a pinch of salt and sugar and allow this to cook for about 15 to 20 minutes. Blend the mixture to a puree and add the basil.

For the fish balls

Chop the fish into 2cm blocks and sauté in a large hot pan with the olive oil, cinnamon and the pine nuts.

Cook on all sides until the fish is browned and the nuts toasted for about 1 to 2 minutes.

Allow the fish to cool in a bowl, then add the rest of the ingredients and use a fork to crush them together.

Shape the mixture into small meatballs and place on an olive oil greased tray and rest in the fridge for 10 minutes.

Preheat the oven grill.

Grill the meatballs for about 7 minutes, turning them over regularly.

Serve in the hot tomato sauce with wholewheat couscous, quinoa or steamed brown basmati rice.

Garnish with a scattering of chopped parsley and lemon wedges.

Serves: 4, Preparation time: 30min, Cooking time: 20min

SHOP ONLINE

You can find all the ingredients needed for this recipe at www.woolworths.co.za.