Monkﬁsh Meatballs in Tomato Sauce

Name: Monkﬁsh Meatballs in Tomato Sauce
Yield: makes 6 servings
Ingredients: 1 1/2 pounds monkfish fillets; 2 cups cubed (1-inch) day-old Italian bread, crusts removed; 1 large egg, beaten; 1/3 cup chopped fresh Italian parsley; 1/3 cup capers, drained and chopped; 1 teaspoon salt, plus more for seasoning the sauce; 1/4 teaspoon freshly ground black pepper, plus more for seasoning the sauce; All-purpose flour; Vegetable oil; 1/3 cup extra-virgin olive oil; 1 medium yellow onion, chopped (about 1 cup); One 28-ounce can Italian plum tomatoes (preferably San Marzano), seeded and crushed; 2 bay leaves; 1/2 cup raisins; 1/2 cup pine nuts, toasted (see page 149)

December 9, 2011

It is a good idea to roll up and fry one of these fish balls before forming the whole batch. You can check the seasoning and add a little salt and pepper if you like before you cook them all. Cooking a little sample is a good thing to keep in mind when you’re making meatballs, too.

Recipe notes

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