The fried anchovy balls are really simple to prepare and with their strong flavor they will conquer everyone.
It’s impossible to resist meatballs, whatever the main ingredient. Today we offer you one particular versionalso perfect to serve as antipasto during holidays: anchovy meatballs. Very simple to prepare, they have a intense flavour which, together with aromatic herbs and grated lemon peel, makes them truly irresistible.
The fried anchovy balls require few ingredients while as regards the steps they do not differ much from the classic fish balls. Our advice though is to avoid blending anchovies and prefer a knife cut so as to maintain at least in part the consistency of this oily fish.
How to make anchovy meatballs recipe
First of all chop the anchovies with a knife clean and transfer them to a bowl. You don’t need to be too precise.
Also chop garlic and parsley, essential for flavor the dough then add them to the fish together with the other ingredients: grated lemon zest, pecorino cheese, eggs, a pinch of salt and breadcrumbs just enough to make the mixture more compact.
Shape into meatballs about the size of a walnut, rolling them well between your hands and, as they are ready, place them on a plate.
In a pan, heat plenty of seed oil and fry the meatballs until they are golden brown.
Drain them with a slotted spoon and pass them on absorbent paper before serving. We advise you to accompany them with a squeeze of lemon at the most.
Not only anchovies but also other types of fish can be used to prepare delicious meatballs. As a side dish, however, there is nothing better than a boiled potato salad.
The anchovy meatballs are freshly made goodhot and golden. However, if you want to prepare them in advance, our advice is to heat them in a pan before serving them.
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