Sicilian Swordfish Meatballs
from 1 vote
Swordfish, finely chopped
Italian flat parsley, chopped
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.
Sicilian Swordfish Meatballs https://thetasteedit.com/sicilian-swordfish-meatballs-polpette/