These fish balls are easy to make and can be used for sandwiches, served   with pasta or as party appetizers.
Serves 4-6
2 pounds fresh salmon fillet
2 large eggs
1 large onion coarsely chopped
1 large carrot, grated
4 Tbsp. vegetable oil for frying
3/4 tsp. salt
½ tsp. black pepper
1/2 cup Italian bread crumbs
1 Tbsp. mayonnaise
3 cups regular ketchup
2 cups chicken stock
1 finely chopped onions
1 carrot- grated
2 Tbsp. Olive oil
Salt and pepper to taste
1/6 tsp. grated nutmeg
2 Tbsp. fresh chopped Italian parsley or dill
Heat oil in a large nonstick skillet over medium-high heat; add onions and carrots sauté for about 3-4 minutes.
Transfer to a bowl and let it cool.
Grind the fish and sautéed onions and carrots by using a meat grinder. (If you are using the food processor: add sautéed onions and carrots to a food processor and process until smooth, add the fish and continue to process until smooth as a paste.)
Transfer grounded fish, onions and carrots in to a big bowl. Stir into to the fish mixture bread crumbs, eggs and mayonnaise, Season with salt and pepper.
Water your hands, form the fish mixture into 1 1/2 inch balls and set them on a tray.
Heat the oil in a large frying pan. Add fish balls and fry, turning often, until golden brown on the outside. Transfer to a paper towel-lined plate and repeat with the remaining fish balls.
For the sauce, heat the 2 tablespoons of oil in a saucepan over medium heat. Add onions and carrots and sauté for about 2-3 minutes. Stir in the ketchup and chicken stock, nutmeg, season with salt and pepper; add fish balls and simmer for 10-15 minutes. Add chopped Italian parsley or dill and turn the heat off.
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