Codfish Meatballs Recipe (Polpette di Baccalà) – Perfect Second Course Dish
Experience the delightful taste of Italian cuisine with our Codfish Meatballs recipe! These savory morsels make an excellent addition to any meal. Let’s dive into this traditional recipe designed to serve up to 25 pieces of delicious codfish meatballs.
Ingredients
| Ingredient | Quantity |
|---|---|
| Codfish (salted cod) | 750g |
| Garlic (clove) | 1 |
| Bread (stale or fresh crumb) | 100g |
| Parmigiano Reggiano DOP | 80g |
| Black Pepper | To taste |
| Parsley | 1 bunch |
| Thyme | 2 sprigs |
| Eggs | 3 |
| Breadcrumbs | As needed |
| Fine Salt | To taste |
| All-purpose Flour (00 type) | As needed |
| Vegetable Oil | For frying |
Nutritional Information (Approximate per serving – 1 piece)
| Nutrient | Amount |
|---|---|
| Calories | 80 kcal |
| Protein | 6g |
| Carbohydrates | 4g |
| Fats | 5g |
| Saturated Fats | 1g |
| Fiber | 0.5g |
| Sodium | 120mg |
Instructions
| Step | Description |
|---|---|
| 1 | Desalting the Codfish: Start by rinsing the salted codfish under running water to remove excess salt. Submerge the fish in a large bowl of cold water and let it soak for 48 hours, changing the water at least twice daily. |
| 2 | Prepare the Bread Crumb Mixture: While waiting, use a food processor to finely blend the bread into crumbs. Transfer the crumbs to a large bowl and set aside. |
| 3 | Prepare the Codfish: After two days, thoroughly pat the codfish dry with a clean kitchen towel. Cut the fish into small chunks and carefully remove any remaining bones using tweezers. Chop the fish finely with a knife, or pulse in a food processor for 5–6 seconds for a coarser texture. |
| 4 | Combine the Ingredients: In a large mixing bowl, combine the prepared bread crumbs, chopped parsley, thyme leaves, minced garlic, finely chopped codfish, grated Parmigiano Reggiano, and a dash of black pepper. Mix thoroughly. |
| 5 | Bind the Mixture: Crack and beat two eggs. Gradually add the beaten eggs to the codfish mixture and stir until it forms a uniform and pliable consistency. If the mixture is too loose, add a small amount of breadcrumbs. |
| 6 | Shape the Meatballs: Using your hands, scoop small portions of the mixture and roll them into bite-sized balls. Dust each ball lightly with flour to ensure they hold their shape while cooking. |
| 7 | Coat the Meatballs: Beat the third egg in a separate bowl. Dip each ball into the beaten egg, then roll them in breadcrumbs to form a crispy coating. |
| 8 | Fry the Meatballs: Heat a generous amount of vegetable oil in a deep frying pan to 175–180°C (350–360°F). Test the temperature with a small piece of bread—it should sizzle upon contact. Fry the meatballs in batches to avoid overcrowding, turning them occasionally until they are golden brown and cooked through (approximately 3–5 minutes per batch). |
| 9 | Drain and Serve: Using a slotted spoon, transfer the fried meatballs to a plate lined with paper towels to drain excess oil. Serve hot as a delectable second course or pair with your favorite dipping sauce for an irresistible treat! |
This recipe combines simplicity with the rich, traditional flavors of Italy, making it a must-try for seafood lovers. Whether you’re serving these as a family meal or at a festive gathering, these codfish meatballs are sure to impress.
Tips for Success:
- If you prefer baking over frying, arrange the meatballs on a baking tray lined with parchment paper, spray lightly with oil, and bake at 200°C (400°F) for 15–20 minutes, flipping halfway.
- Add a pinch of nutmeg for a slightly sweeter, aromatic flavor profile.
- For a gluten-free option, substitute breadcrumbs and flour with gluten-free alternatives.
Enjoy the authentic taste of codfish meatballs—a true culinary delight!
