Hake And Shrimp Meatballs In Green Sauce

In general, we don’t often change the way we cook fish at home. But today we have a delicious alternative to the classic fish recipes to break your routine: hake and shrimp meatballs in a green sauce. Simple and delicious!

It may seem complicated to make meatballs with fish, especially with hake! But you’ll see that if you follow our directions, it’s not that hard.

How do you make hake and shrimp meatballs in green sauce?

Hake meatballs are not only delicious, they are also very nutritious. Fish is an excellent source of omega-3 fatty acid, an essential fatty acid needed to fight and prevent cardiovascular disease, and is good for brain health.

The parsley in the green sauce also gives us a good amount of antioxidants and vitamins C, K, A, folic acid and iron.

Green sauce recipe

It’s important to think about the sauce before starting the main recipe, as it will coat the hake and shrimp meatballs. Some of the contrast and extra flavor of the recipe comes from this blend of chopped herbs and a dash of olive oil.

Ingredients

• 2 stalks chives or spring onions
• 1/2 cup white wine (125 ml)
• 1 cup vegetable stock (250 ml)

• 2 pinches ground black pepper
• 2 tablespoons extra virgin olive oil (30 ml)
• 1 tablespoon finely chopped fresh parsley (15 gr.)

Preparation

1. First, put a tablespoon of extra virgin olive oil in a skillet over medium heat.
2. Then cut the spring onions or chives into small pieces and put them in the pan.
3. Then add a pinch of pepper and stir with a wooden spoon.
4. When you see that the onions are transparent, pour in the cup of white wine and let the alcohol evaporate.
5. Then add the tablespoon of fresh parsley.
6. Then add the stock and cover. Lower the heat and let it simmer with the rest of the ingredients for 10 minutes.

Hake and shrimp meatballs recipe

Ingredients

• 2 boneless hake fillets (about 375 gr.)
• 10 fresh shrimps (about 250 gr.)
• 1 egg yolk
• 1 lemon zest grated
• 2 tablespoons finely chopped fresh parsley (30 gr.)
• 2 tablespoons chickpea flour (30 gr.)
• 1 tablespoon ground fennel (15 gr.)
• 2 teaspoons finely chopped garlic (10 g)
• 1 pinch of cumin powder
• salt and pepper to taste

Preparation

1. The first thing to do is to thoroughly clean the hake fillets. Be sure to remove any skin and bones that may have been left in it.
2. Then use a food processor to grind the fillets (for best results) and do the same with the shrimp.
3. Then add the lemon zest, sliced ​​garlic, salt and pepper.
4. Then gradually add the following ingredients: finely chopped parsley, ground fennel and a dash of cumin powder.
5. Then add the egg yolk along with the chickpea flour. Mix everything very well until you get an even, smooth dough.
6. It is important that the dough has the right thickness so that you can turn the meatballs with hake and shrimp with your hands.
7. Pour the rest of the chickpea flour into a separate bowl and roll your meatballs in it.
8. To fry them, fry them in a non-stick frying pan in some olive oil until golden brown.
9. If you want something lighter, place them on a baking tray (instead of the skillet) and bake them in the oven at 170ºC for about 20 minutes.
10. Finally, put them on a plate and serve them with your side dish of choice.