The aromatic flavors of a rich fish stew all rolled up in a ball—how’d we do it? A generous splash of Pernod, along with a pinch of fragrant saffron, transports you straight to the Mediterranean coast. We use a firm white fish like tilapia, but feel free to substitute any similarly textured fish. Serve these alongside any of the risottos offered in Chapter 3 (see pages 74 to 77).
Recipe information
Yield
Makes about 2 dozen 1 1/2-inch meatballs
Ingredients
Preparation
Step 1
Preheat the oven to 450°F. Drizzle 2 tablespoons of the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
Step 2
Heat the remaining 2 tablespoons olive oil in a medium frying pan over medium- high heat. Add the onions, celery, garlic, red pepper flakes, cayenne (if using), saffron, and salt and cook, stirring frequently, until the vegetables are soft and translucent, about 10 minutes. Add the tomato paste, lower the heat to medium, and continue to cook, stirring constantly, for 5 minutes, taking care that the paste does not burn and cooks evenly. Add the Pernod, stir to incorporate, and transfer the mixture to a bowl. Place in the refrigerator to cool.
Step 3
When the vegetables have cooled completely, combine them with the fish, parsley, eggs, and bread crumbs in a large mixing bowl and mix by hand until thoroughly incorporated.
Step 4
Roll the mixture into round, golf ball–size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
Step 5
Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 155°F.
Step 6
Allow the meatballs to cool for 5 minutes in the baking dish before serving.
