Sicilian Swordfish Meatballs (Polpette)


Looking for meatballs not made with red meat? Sicilians make them with fish like anchovies or swordfish. After we had delicious Sicilian Swordfish meatballs (polpette) in Etna, I decided to make my own at home. We’ve been told you can even make these with tinned fish. I wanted to make a bunch and freeze them for an easy dinner,  so I started with three pounds of swordfish. The polpette are easy to freeze individually on a baking sheet.

These swordfish meatballs are healthier than traditional ones because they’re baked instead of fried. However, they’ll taste even better if you fry them in a cast iron frying pan with a little olive oil. Serve with a sweet and sour agrodolce sauce, tomato sauce, or on their own with a simple salad.


Make your own Sicilian Swordfish Meatballs (Polpette) for a healthy fish dinner. | #recipe #meatball #fish
Make baked Sicilian Swordfish Meatballs (Polpette) for an easy dinner that's healthier than a traditional meatball with no pork or beef - just fish. | #recipe #meatball #fish #italian



Sicilian Swordfish Meatballs
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  • 3 lbs Swordfish, finely chopped
  • 3 Eggs
  • 1.5 cups Italian breadcrumbs
  • 1 bunch Italian flat parsley, chopped
  • 1/2 bunch Mint, chopped
  • Pepper
  • Salt
  • olive oil, for brushing


  • Pre-heat oven to 400F. Line a large baking sheet with parchment paper.
  • In a large bowl, combine the swordfish, eggs, breadcrumbs, parsley, and mint with your hands. Salt and pepper generously.
  • Roll the mixture together to make meatballs slightly smaller than a golf ball (33-36g).
  • Place the meatballs on the parchment. Drizzle or brush with olive oil and sprinkle with a little salt.
  • Bake for about 30 minutes or until slightly golden on top.
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