Anchovy Meatballs

Anchovy meatballs are a delicious fish main course, typical of the Mediterranean tradition. Here’s how to prepare them.

Ingredients

• 500 g of fresh anchovies
• 2 cloves of garlic
• Parsley to taste
• Breadcrumbs
• 2 eggs
• Salt to taste
• Pepper to taste
• Oil for frying

Preparation

1. Start by cleaning the anchovies, removing the head, innards, and central bone, leaving only the fillets. Wash them well and dry them.
2. Finely chop the garlic and parsley, and in a large bowl, combine the chopped anchovy fillets.
3. Add the garlic, parsley, eggs, salt, and pepper to the chopped anchovies. Mix well until you get a homogeneous mixture.
4. Add breadcrumbs as needed to obtain a moldable dough but not too hard. If necessary, adjust by adding more breadcrumbs a little at a time.
5. With a spoon, take some of the mixture and form meatballs to the desired size.
6. Heat plenty of oil in a pan and, when hot, fry the anchovy meatballs until they are golden and crispy.
7. Drain them with a slotted spoon and lay them on paper towels to remove excess oil.
8. Serve them hot as they are, or accompanied by a fresh salad or a dip made with herbs or citrus.

Did you know?

Anchovies, also known as anchovies when preserved in salt or oil, are a widely spread bluefish in the Mediterranean Sea. Rich in Omega-3, anchovies are highly appreciated in Italian cuisine both for their versatility and for the strong flavor they can give to dishes. In some variations of the anchovy meatball recipe, grated cheese such as Pecorino or Parmesan can be included to further enrich the taste.