Fish Meatballs in a Creamy Sauce

An excellent option to get pleasure from a fish dish, in addition to the benefits, is to cook meatballs from white fish in a creamy cheese sauce. Thanks to the cream, minced fish balls are tender, juicy and appetizing.

Cook: 50 mins

Serving: 5

Ingredients

Pangasius fillet – 500 g
Hard cheese – 100 g
Cream 20% fat – 300 ml
Bread crumbs – 90 g (about 6 tablespoons)
Bulb onions – 100 g (1 pc.)
Salt – 0.5 teaspoon + a pinch for the sauce
Ground pepper (mix) – to taste
Fresh basil (for serving) – to taste

Directions

Prepare all the ingredients for making the fish meatballs in a creamy sauce. For these meatballs, I took pangasius fillets. But other white fish are also suitable – hake, cod, flounder.
Turn on the oven to heat up to 200 degrees.
Cut the fish into large pieces. Peel the onions and cut into 6-8 pieces.
Grind fish and onions using a meat grinder.
Add salt (0.5 teaspoon) and a mixture of peppers to a bowl of fish and onions. You can use white pepper, it will be almost invisible in the finished dish.
When adding the breadcrumbs, knead the minced meatballs. Their number depends on the consistency of the minced meat. It shouldn’t be liquid. If the mass is thin, then add more bread crumbs.
Form the minced meat into balls with a diameter of 4-5 cm. If the minced meat sticks strongly to your hands, moisten them with water.
Arrange the meatballs in a single layer in a mold. Place in a preheated oven for 3-5 minutes (let the fish balls grab a little).
Prepare the sauce at this time. Pour the cream into a bowl, add the cheese, chopped on a grater with fine holes. Season with a little cream.
Remove the fishball dish from the oven.
Immediately pour the sauce into the mold, spread the cheese evenly over the balls on top.
Bake the meatballs in the sauce in a hot oven at 180 degrees for another 25-30 minutes.
Decorate the finished dish with fresh herbs.
Serve fish balls with fresh or stewed vegetables.

Enjoy your meal!

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