Fish Meatballs (Veracruz-Style Albóndigas de Pescado)

Ingredients (serves 6):

• 1 kg white fish fillets, boneless and skinless

• 4 eggs

• 2 tablespoons flour

• 2 garlic cloves, finely chopped

• 1 onion, chopped

• 1 glass (≈150 ml) white wine

• Fresh parsley, chopped

• Salt and black pepper

• Oil (olive or vegetable) for frying

• 300–400 ml tomato sauce

Preparation

Make the meatballs:

• Remove all skin and bones from the fish and finely chop it by hand.

• Mix with 1 egg, 1 tablespoon flour, garlic, onion, parsley, salt, and pepper.

• Shape into medium-sized balls.

Coat and brown:

• Roll each ball in the remaining flour or in a lightly beaten egg.

• In a hot pan with a little oil, brown the meatballs on all sides. Drain on paper towels.

Cook in sauce:

• In the same pan, add a bit more oil and sauté the onion and garlic until translucent.

• Deglaze with white wine and let reduce slightly.

• Add the tomato sauce and return the meatballs to the pan.

• Cover and simmer on low heat for about 15 minutes, until the sauce is flavorful and the meatballs are fully cooked.

Serving

Serve the meatballs topped with sauce and sprinkled with fresh parsley.
Accompany with white rice, crusty bread, or Veracruz-style refried beans.

Traditional Tips

• Slow poaching: Gently simmering keeps the meatballs tender.

• White wine: Adds depth and balances the acidity of the tomato.

• Parsley garnish: Not just for looks—it adds a fresh, classic Veracruz touch.