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.
Sicilian Swordfish Meatballs
- 3 lbs Swordfish, finely chopped
- 3 Eggs
- 1.5 cups Italian breadcrumbs
- 1 bunch Italian flat parsley, chopped
- 1/2 bunch Mint, chopped
- 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.