This is another Jamie Oliver recipe which is one of my hubby's faves, the kids both eat it and it reheats well as leftovers. I have added some scrummy native flavour with Lemon Myrtle and Sea Parsley. It is also pretty open to variation, as with the tomato sauce that accompanies it. The ratio of fish depends on what I have on hand, as do the herbs!
2 handfuls of herb leaves, such as basil, fennel fronds or parsley
1 tsp Outback Pride Sea Parsley
1 tsp fennel seeds
1 tsp cumin seeds
1/2 tsp Outback Pride Tanami Fire (or standard dry chilli flakes)
4 garlic cloves, peeled
75g wholemeal breadcrumbs - ok, I don't know how much is 75g, can never be bothered getting scales out, so I put in about 1/3 cup
500g mixed skinless fresh fish fillets (I usually use blue grenadier or something affordable like this)
100g smoked trout or smoked salmon
2 tsp Outback Pride Ground Lemon Myrtle
Plain flour, to dust
4 cups base tomato sauce (separate recipe), to serve
Whiz the herbs, seeds, Tanami Fire or chilli, garlic and a good pinch of salt and pepper in a food processor for about 30 seconds. Add the eggs, breadcrumbs and all of the fish, then process until just combined. Scoop fish mixture into a bowl, add the Outback Pride Lemon Myrtle and mix well. Pan fry a small piece to taste test for seasoning. Add more salt or pepper as required.
Dust both the work surface and your hands with flour. Make small balls, about golf ball size, of fish mixture and roll in flour. You will be able to make about 30.
Heat a large frypan, add a splash of olive oil and fry the meatballs, tossing every few minutes, for about 6-8 minutes or until brown all over and cooked through. This can be done in batches if you have a smaller frypan.
To serve, heat the tomato sauce and divide among serving bowls. I also add some steamed vegetables or a serve of rice to flesh it out a bit. Top the sauce with fish meatballs, and garnish with fresh herbs if desired.