Swordfish Meatballs alla Pizzaiola Soft and Tasty Recipe. They are easy and delicious, the ideal recipe to bring to the table a tasty fish main course.
If you think swordfish is good only grilled, get ready to change your mind! Today I bring you into my kitchen to prepare a dish that smells of the sea and tradition: Swordfish Meatballs alla Pizzaiola.
In this recipe I will explain step by step how to prepare this flavorful main course, ideal for a quick dinner or a Sunday family lunch.
The secret of this recipe? Incredible tenderness thanks to a little grandma’s trick and a flavorful sauce where dipping the bread is not just a suggestion, but a must!
Cooking fish for little ones is always a challenge, right?
This recipe was born precisely for that need: to get my nephews to eat fish, who usually struggle a bit.
With these meatballs, however, I play it safe!
The texture is so tender they melt in your mouth, and the pizzaiola sauce, fragrant and indulgent, hides that sea flavor that children sometimes dislike.
It’s a simple but foolproof trick to bring health and flavor to the table without fuss.
An easy main course, loved even by children, that brings all the Mediterranean sunshine to the table.
I want to reveal one last secret. I made a bit of extra sauce because it was really fragrant and inviting. Well, it was my luck!
While the meatballs finished cooking, I put on some penne and dressed them directly with that pizzaiola sauce rich with the flavor of swordfish.
What can I say? The pasta disappeared in no time! My nephews loved it and I solved lunch with a single stroke of genius.
Didn’t find fresh swordfish? No worries! This recipe also works very well with frozen steaks. Just remember to let them thaw thoroughly and pat them dry carefully: you’ll get meatballs just as tender that will drive everyone crazy
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 468.74 (Kcal)
- Carbohydrates 35.59 (g) of which sugars 2.09 (g)
- Proteins 31.41 (g)
- Fat 23.10 (g) of which saturated 6.58 (g)of which unsaturated 7.26 (g)
- Fibers 3.58 (g)
- Sodium 1,360.59 (mg)
Indicative values for a portion of 190 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Swordfish Meatballs alla Pizzaiola Soft and Tasty Recipe
- 1 lb 2 oz lb swordfish ((if fresh) or 1 lb 5 oz – 1 lb 9 oz (if frozen).)
- 1 slice stale bread (a generous slice of bread crumb.)
- as needed milk (or water to soak the bread.)
- 1 egg (large)
- 3 tbsp Parmigiano
- 1/2 tbsp breadcrumbs (1/2 tbsp to make the mixture homogeneous)
- 1 bunch parsley (fresh, chopped)
- to taste lemon zest
- to taste salt
- pepper
- 1 3/4 cups tomato pulp (about 14 oz)
- 1 small shallot (1 small, finely chopped)
- 1 tbsp black olives (minced, Taggiasca or Greek)
- 1 tbsp capers (desalted under running water)
- 4 tbsp extra virgin olive oil
- 1 pinch salt (beware of the saltiness of capers and olives)
- parsley (extra fresh chopped to add at the end)
Tools
- Immersion Blenders
- Pan
- Lid
- Bowl
Steps
Swordfish Meatballs alla Pizzaiola Soft and Tasty Recipe
If you use fresh swordfish:
First, clean the swordfish by removing the skin and the central bone, then cut it into pieces and blend it with a food processor.
If you use frozen swordfish:Make sure it thaws completely (preferably in the refrigerator overnight).
Once thawed, pat it very dry with paper towels to remove all excess water: this step is essential to prevent the meatballs from falling apart.
Then proceed to cut it and blend it just as you would if it were fresh.
In a bowl combine the fish, the soaked and squeezed bread crumb, the egg, the cheese, the parsley and the lemon zest.
Mix and add 1/2 tablespoon of breadcrumbs to make everything homogeneous.
Season with salt and pepper.
Cover the bowl with plastic wrap and let the mixture rest in the fridge.
While the mixture rests, prepare the pizzaiola sauce.Sauté the finely chopped shallot with the EVO oil.
Add the tomato pulp, the olives and the capers.
Let it simmer to develop flavor for 5-10 minutes.
Take the mixture back from the fridge (it will now be firm) and form balls of about 1.2–1.4 oz (35–40 g).
Gently place the meatballs into the sauce.
Cover and cook over low heat for 10-15 minutes, turning them gently halfway through cooking.
With the heat off, sprinkle with freshly chopped parsley.
Ready to eat—prepare some bread for dipping and enjoy. Buon appetito!
Tips
If you want to impress, make a bit of extra sauce: it’s delicious for dressing a good plate of pasta!
If you see that the mixture is too sticky, instead of adding too much breadcrumbs (which would make them tough), slightly wet your hands with water or oil to form the balls.
They will remain very soft!
For children, an overly strong salty taste can be unpleasant.
Soak the capers in warm water for 10 minutes before adding them to the sauce: they will lose excess salt but keep all their aroma.
Curiosities
Never skip the lemon zest. Swordfish is a relatively “fatty” fish and the citrus note cleanses the palate, making the dish much fresher and lighter.
If you want them crunchier… If you want a variation, you can roll the meatballs in breadcrumbs and brown them in a pan with a little oil before placing them in the sauce. They will create a delicious crust that holds the sauce even better.
Storage
If any are left over (unlikely!), they are even better the next day. Store them in the fridge in an airtight container for 1-2 days. Reheat gently, adding a tablespoon of water to the sauce to restore moisture.
FAQ (Questions & Answers)
What other fish can I use?
Tuna (fresh or in steaks)
It’s the closest alternative to swordfish in texture.
Why choose it: It has a flavor that children usually accept easily because it resembles canned tuna, but fresh it is much more nutritious.
Tip: With the pizzaiola sauce it’s an unbeatable classic.
Monkfish
This may be the best choice for those who dislike bones.
Why choose it: It has a single central bone (very easy to remove) and the flesh is very lean, delicate and compact.
Advantage: It doesn’t have a “strong” fish flavor, so it’s perfect to “trick” picky eaters.
Cod or Hake
It’s the most economical and mild option.
Why choose it: It’s the fish moms prefer for kids.
Attention: Cod is more watery than swordfish. Trick: Squeeze it very well after blending or add an extra half tablespoon of breadcrumbs to prevent the meatballs from becoming too soft.
Salmon
For more colorful and nutritious meatballs (rich in Omega-3).
Why choose it: Kids often like the pink color!
Tip: With salmon, use a little less parsley and perhaps a bit of chives if you have them; they pair wonderfully.
Perch
A great choice for value for money.
Why choose it: It has a white, neutral flesh that absorbs the flavor of the pizzaiola sauce very well.
If you decide to use a cheaper fish like cod, add a small boiled and mashed potato to the mixture instead of too much bread: it will make them even creamier and the kids won’t even notice they’re eating fish!If I buy fresh swordfish, how do I recognize it?
The “V” trick (the red muscle)
Look at the slice: in the center, or on the side, there’s a darker muscle part, usually shaped like a “V” or an anchor.
Fresh: it should be a strong red or pink color.
Not fresh: if it tends toward dark brown, gray or yellowish, it means the fish was caught several days ago or has been poorly frozen.
Skin and flesh
Skin: it should be shiny, taut and moist. If it looks dull or wrinkled, move on.
Flesh: it should be firm and compact. If pressing a finger leaves a dent and the flesh does not spring back immediately, the fish is not very fresh. The flesh color should be white-pink, almost bright, never tending to gray.
Smell (your nose never lies)
Fresh swordfish has a delicate scent, reminiscent of sea salt and the sea.
If you smell a sharp odor, like ammonia or simply an overly “fishy” smell, it means bacteria have already started working.
The cut and the blood
If you see slices with small blood clots still bright red near the central spine (the bone you will remove), it’s a great sign of freshness. If the blood is dark and dry, the fish is old.
