Soft, savory bites of hake meet a rich, garlicky tomato sauce in this homestyle dish that feels both hearty and light. The bread gives the fish balls a tender texture, while fresh parsley and basil brighten every mouthful. You can serve it with crusty bread to soak up that silky sauce, or toss it with pasta for an easy dinner..
What Are Fish Balls in Tomato Sauce?
Fish balls are a beloved comfort food across many cuisines, from Asian street snacks to Mediterranean family dinners, but in this case, we’re going Italian-inspired. These are tender, pan-simmered morsels made with fresh hake, breadcrumbs, and parsley, gently cooked in a fragrant tomato sauce with garlic and basil.
In coastal Italian towns, a similar dish is often made with whatever fresh fish the fisherman brings in, turning a humble catch into a hearty meal. They became especially popular in home kitchens because they’re a clever way to make fish more appealing for children and adults who might hesitate at a fillet. The tomato sauce not only keeps the fish balls moist but also adds a tangy sweetness that balances the seafood beautifully.
Pro Tips for the Best Fish Balls in Tomato Sauce
- Use day-old bread for better texture because it absorbs moisture without turning mushy, giving the fish balls structure.
- Don’t skip the hand mixing. Squeezing the mixture with your hands helps the ingredients bind together.
- Simmer gently and avoid high heat which can cause fish balls to break apart. A slow, steady bubble keeps them intact.
- Use fresh herbs such as parsley and basil will brighten up both the fish balls and the sauce.
Frequently Asked Questions
Can I use another type of fish instead of hake?
Yes! Cod, haddock, or pollock work beautifully. Just choose a mild white fish with a firm texture.
How do I keep my fish balls from falling apart?
Make sure your bread is well soaked but not dripping, and squeeze the mixture tightly when shaping. Chilling them for 15 minutes before cooking also helps.
Can I bake the fish balls instead of simmering them?
You can bake them at 180°C (350°F) for about 15–20 minutes, then add them to the sauce to finish cooking and absorb flavor.
Is this dish freezer-friendly?
Yes, both the cooked fish balls and sauce freeze well. Store them in an airtight container for up to 2 months.
How to Store Fish Balls in Tomato Sauce
Store leftovers in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat or in the microwave.
Ingredients
How to Make Fish Balls in Tomato Sauce
In a large mixing bowl, combine the bread, hake, parsley, eggs, and salt and mix well.
In a large mixing bowl, combine the bread, hake, parsley, eggs, and salt and mix well.
Squeeze the mixture firmly so it holds together, then shape into medium-sized balls, about the size of a golf ball.
Squeeze the mixture firmly so it holds together, then shape into medium-sized balls, about the size of a golf ball.
In a large pan, heat a drizzle of extra virgin olive oil over medium heat. Add the garlic clove and sauté for a couple of minutes. Pour in the tomato sauce, season with a pinch of salt and pepper, and bring to a gentle simmer. Carefully place the fish balls into the sauce.
In a large pan, heat a drizzle of extra virgin olive oil over medium heat. Add the garlic clove and sauté for a couple of minutes. Pour in the tomato sauce, season with a pinch of salt and pepper, and bring to a gentle simmer. Carefully place the fish balls into the sauce.
Turn the fish balls gently to coat them in the sauce, cover with a lid, and cook over low heat for about 30 minutes. Sprinkle with fresh basil leaves and serve.
Turn the fish balls gently to coat them in the sauce, cover with a lid, and cook over low heat for about 30 minutes. Sprinkle with fresh basil leaves and serve.
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