These SALT COD AND POTATO MEATBALLS are a tasty dish from the Mediterranean tradition, perfect to serve as an appetizer, main course, or finger food. Soft inside and slightly crispy outside, they combine the delicacy of the potatoes with the bold, unmistakable flavor of salt cod, creating an irresistible balance of taste. Flavored with fresh parsley and a drizzle of oil, they release aromas that immediately call to mind homemade, genuine cooking.
Best enjoyed hot, accompanied by a fresh salad or creamy sauces, this is a simple yet characterful recipe that can win over both adults and children at the first bite.
The soaking operation actually requires between 24 and 48 hours, with a water change at least every 6 hours.
SEE OTHER RECIPES WITH SALT COD:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 2 Days
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9 oz desalted salt cod
- 9 oz potatoes
- 1 egg (medium)
- to taste salt
- to taste black pepper
- 1 bunch parsley
- to taste extra virgin olive oil
- to taste breadcrumbs
Tools
- 1 Bowl
- 1 Baking sheet
- 1 Potato masher
- Parchment paper
Steps
To prepare these tasty salt cod and potato meatballs, start with cooking the fish. Bring water to a boil in a large pot and cook the salt cod (soaked for at least 2 days with the water changed every 6 hours) for about ten minutes.
Drain it, remove the skin and any bones. Flake the salt cod flesh and place it in a bowl.
Add to the salt cod the previously boiled and mashed potatoes, the chopped parsley, the egg, ground pepper and salt. Mix to combine all the ingredients. Let the resulting mixture rest in the refrigerator for half an hour.
Take the mixture out of the fridge and, using your hands, form balls and roll them in the breadcrumbs. Place them on an oiled sheet of parchment paper and bake in a preheated oven at 356°F for 25 minutes or until golden.
VARIATION
As an alternative to baking, you can fry them. In a large pan heat plenty of peanut oil. Fry the salt cod meatballs a few at a time, turning them occasionally, until fully golden. Drain them well and let them dry on a sheet of kitchen paper.
As an alternative to baking, you can fry them. In a large pan heat plenty of peanut oil. Fry the salt cod meatballs a few at a time, turning them occasionally, until fully golden. Drain them well and let them dry on a sheet of kitchen paper.
