Baked anchovy meatballs are a very tasty second course featuring anchovies. These flavorful little fish possess many exceptional properties, belonging to the bluefish category and being an excellent source of proteins, vitamins, minerals, and omega 3. The latter are essential fatty acids, very useful in countering the body’s inflammatory processes.
Thanks to the baking method, these substances manage to preserve themselves, which wouldn’t happen with more aggressive cooking methods, first and foremost frying.
These meatballs, widely spread in Sicilian cuisine, are quick to make, especially if you buy the anchovies already gutted and boned.
The use of stale bread crumbs will give softness to these meatballs, while herbs and cheese will add an even more Mediterranean aroma and taste to this seafood preparation. In short, a nutritious, simple, and economical cuisine.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 288.97 (Kcal)
- Carbohydrates 10.41 (g) of which sugars 1.56 (g)
- Proteins 16.05 (g)
- Fat 20.95 (g) of which saturated 5.84 (g)of which unsaturated 2.99 (g)
- Fibers 0.73 (g)
- Sodium 242.94 (mg)
Indicative values for a portion of 75 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
- 7 oz anchovies (already deboned)
- 1.75 oz Parmesan (or grated Pecorino)
- 1.75 oz breadcrumbs (from stale bread)
- 1/3 oz parsley
- 1 clove garlic
- to taste black pepper (freshly ground)
- 1 egg (medium)
- to taste extra virgin olive oil
- 2 tbsp red wine vinegar
Tools
- 1 Cutting board
- 1 Knife kitchen
- 1 Bowl
- 1 Baking sheet oven
Steps
To prepare the baked anchovy meatballs, start by soaking the stale bread crumbs in warm water, cut into pieces.
Rinse the anchovies under running water.
In the water of the last rinse, add a few tablespoons of red vinegar and immediately drain.
Let the anchovies drain in a colander, then place them a few at a time on a cutting board.After patting them dry with paper towels, cut them into pieces, removing the tails if still attached.
Transfer the anchovy pieces into a large bowl and add the finely chopped parsley and garlic.
Add the well-squeezed and crumbled bread crumbs, freshly ground black pepper, grated Parmesan or Pecorino, and an egg, then mix.
With dampened hands, form 8 flattened meatballs, placing them on a non-stick baking sheet or a baking sheet lined with parchment paper.
Sprinkle with olive oil as desired and bake in a preheated static oven at 356°F for about 15 minutes, in the middle level.
Halfway through cooking, turn them over or activate the grill function, until they are golden.
The baked anchovy meatballs are ready.
Serve hot with a few squeezes of lemon juice and raw olive oil.
Storage
It is advisable to consume immediately once ready. If necessary, store in the fridge in an airtight container for one day. Warm up before consuming.
It is advisable to consume immediately once ready. If necessary, store in the fridge in an airtight container for one day. Warm up before consuming.
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