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Fish / Chicken Meat balls

 

fish-chicken-ball

 
120g ground beef
120g ground turkey / chicken

70g mackrel fish (titus)
4 ounces (1/2 cup) whole milk ricotta
1/3 cup parsley leaves
1/3 cup almond,coconut or hazelnut flour
1/2 medium onion, grated (about 1/2 cup)
1 slice bacon, finely minced (optional)
2 large cloves garlic, minced
1 tablespoon minced fresh thyme or lemon grind
3 large egg, beaten
2 teaspoons salt

2 dashes Worcestershire sauce (about 1/2 teaspoon)
black pepper
1 cup extra-virgin olive oil
1 tbsp flax seed meal

coconut oil to fry
Small fresh basil leaves

Mix the ground meats, fish, turkey/chicken, parsley, almond flour, onion, pecorino, bacon, garlic, milk, thyme, egg, salt, Worcestershire, and black pepper, to taste, in a large bowl. Mix until just combined; don’t overmix. The mixture will be pretty soft.
Using your hands, gently form mixture into 1 tablespoon small meatballs (about the size of ping pong balls). Put them on a large plate or pan; cover and refrigerate at least an hour or up to 24 hours.
Heat the oil in a medium nonstick skillet over medium-high heat. Add about 1/3 the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate and repeat with the remaining meatballs.
Drain off the oil and wipe out the skillet. Return the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat, cover, and simmer until the meatballs are cooked through, about 15 minutes.
Serve the meatballs, skewered on a platter with a dollop of the sauce and a fresh leaf of basil. They can be serve warm or at room temperature.
The meatballs can be stored, covered, in the refrigerator for 3 days, or frozen for up to 6 weeks.
– Be gentle when you’re forming meatballs–too firm a hand makes them dense and tough.

– These can be frozen cooked (in sauce) or raw; freeze raw meatballs on a cookie sheet.

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