Plaice Meatballs
- Energy Kcal 191
- Carbohydrates g 7.5
- of which sugars g 4.7
- Protein g 11.6
- Fats g 12.6
- of which saturated fat g 3.98
- Fiber g 1.5
- Cholesterol mg 48
- Sodium mg 494
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 11 min
- Makes: 16 pieces
PRESENTATION
Plaice fish meatballs are, no doubt, a beloved treat along Italy's coastlines. Really popular. They’re perfect for getting kids to eat fish—without the usual fuss. These seafood meatballs have a tender center and a crispy edge. Everyone loves that combo. They pop up on family tables all the time, especially on weekends when people crave something other than pasta. And look, in seaside areas, fresh plaice offers a moist texture and mild flavor. Perfect for picky eaters. Italian families toss in herbs for extra aroma. Each household has its own little twist—pretty much.
Along the Ligurian coast or in southern Italy, you might find cod or swordfish versions of these seafood meatballs. Which is great for variety. Thing is, what makes this fish meatball recipe so appealing is that it doesn’t feel like plain fish. Not at all. There's something golden and aromatic about them. Keeps you coming back for more, for sure. Italian cooks are smart about this—turning seafood into meatballs helps use up leftover fish. Budget-friendly and cuts down on waste. The crispy outside and soft, flavorful center? Really really good contrast.
Plus, serving them with veggies or a salad makes the meal feel complete. Even fish skeptics might give these a try. Thanks to the fun texture and gentle, tasty flavor, they’re a hit. So, next time you want something different for dinner, these Italian fish meatballs are a win. No question. They bring a touch of Italy’s coastal charm to your table, offering a savory and satisfying experience. For real. Everyone's gonna love them. And here's the thing, you can’t go wrong with that.
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INGREDIENTS
- Ingredients for 16 meatballs
- Plaice filets 7.5 oz (215 g)
- Cow's milk ricotta cheese 0.4 cup (100 g)
- Swiss chard 1.7 lbs (750 g)
- Chives 4 fili
- Breadcrumbs ⅓ cup (40 g)
- Extra virgin olive oil to taste
- Garlic 2 cloves
- Fine salt to taste
- for breading
- Breadcrumbs 0.75 oz (20 g)
How to prepare Plaice Meatballs
To make the plaice meatballs, bring water to a boil in a saucepan, then add the plaice fillets 1 and boil them for 1 minute. Use a slotted spoon to drain them 2, place them on a cutting board, and chop them with a knife 3.
Place the chopped fillets in a strainer 4 to drain them well, then transfer them to a bowl and add the ricotta 5. Chop the chives and add them to the mixture 6.
Also add 1/3 cup of breadcrumbs 7, salt 8, and mix to combine the ingredients 9.
Now you can start forming the meatballs: take a piece of mixture weighing about 1/2 oz 10, shape it into a ball, and place it on a tray 11. Once finished, roll the meatballs in 3 tbsp of breadcrumbs needed for the breading 12.
Set the meatballs aside 13 and prepare the greens: cut off the stem 14 and wash them under running water 15.
Heat the olive oil in a pan with the peeled garlic 16, add the wet greens 17, cover with a lid 18, and cook for 4-5 minutes over medium heat.
Once the greens have wilted 19, turn off the heat and keep them warm. Proceed to cook the meatballs: heat the olive oil in a pan 20, add the meatballs and cook for 4-5 minutes 21, shaking the pan to cook them evenly.
Once ready 22, turn off the heat and plate: place the warmed greens on a plate 23 and top with the meatballs. Serve the plaice meatballs piping hot 24.