Spanish-Style Fish Meatballs in Sauce | Seriously GOOD & Easy Recipe
These Spanish-Style Fish Meatballs in Sauce, known as Albóndigas de Bacalao en Salsa, are packed with flavors, easy to make and come together in a little over 30 minutes. Serve them next to some fried potatoes and a bottle of Spanish wine for an incredible meal.
To make the meatballs I used cod fillets I bought frozen and thawed out. You can also use fresh cod, as well as any other type of firm white fish. For the sauce I used vegetable broth, but you can use chicken broth, beef broth of ever fish broth.
When shaping the meatballs, if you see your mixture is too wet to work with. Just add in some more bread crumbs. You want each meatball to be slightly smaller than a golf ball, but you can go smaller if you like. Either way, make sure they´re all similar in size, this way the all evenly cook.
TIPS & TRICKS to Make this Recipe: You can make the cod meatball mixture ahead of time. Just cover with saran wrap and add into the fridge. It will hold for up to 2 to 3 days.
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Watch the Video Below on How to Make Spanish-Style Fish Meatballs in Sauce
Spanish-Style Fish Meatballs in Sauce
FOR THE COD MEATBALLS
- 1 lbs cod fillets 450 grams
- 2 eggs
- 3/4 cup plain bread crumbs 90 grams
- 1/4 cup chopped fresh parsley 15 grams
- pinch sea salt
- dash black pepper
- 1/4 cup all purpose flour 30 grams
FOR THE SAUCE
- 1 small onion finely chopped
- 3 cloves garlic roughly chopped
- 1 1/2 tbsp all purpose flour 12 grams
- 1/2 cup white wine 120 ml
- 2 cups vegetable broth 480 ml
- 2 tbsp chopped fresh parsley 8 grams
- pinch sea salt
- dash black pepper
- 1/4 cup extra virgin olive oil 60 ml
- handful chopped fresh parsley
Add the cod fillets into a food processor, pulse for 1 to 2 minutes or until the cod is finely chopped, then transfer into a large bowl, crack in the eggs and add in the bread crumbs, parsley and season with sea salt & black pepper, mix together until you end up with a paste like texture
Grab spoonfuls of the mixture and shape the meatballs, a little smaller than a golf ball, then lightly coat each one in flour, you should get about 16 cod meatballs
Heat a large fry pan with a medium heat and add in the olive oil
Once the oil is nice and hot, add in the cod meatballs, all in a single layer, fry for 5 to 7 minutes or until golden fried, mixing occasionally, then remove from the pan and transfer into a dish with paper towels
Using the same pan with the same heat, add in the onion and garlic, mix continuously, after 2 to 3 minutes add in the flour, continue to mix, after 2 minutes add in the white wine, continue to mix, after another 2 minutes add in the broth, mix continuously and go for 4 to 5 minutes or until you end up with a slightly creamy sauce
Once you end up with a slightly creamy sauce, add in the parsley and season with sea salt & black pepper, mix together, add in the cod meatballs, all in a single layer, heat for 2 to 3 minutes or until heated through, gently mixing them around so they´re coated in the sauce
Transfer the meatballs into a dish, top off with the sauce and some chopped parsley, serve at once, enjoy!
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