Entrée: Italy – Polpette di salmone (Italian Salmon Meatballs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) fresh salmon, minced
1 cup (100 g) stale bread crumbs or fresh breadcrumbs
2 large eggs
1 / 2 cup (50 g) grated Parmesan cheese
2 cloves garlic, minced
1 / 4 cup (15 g) fresh parsley and/or basil, chopped
2 tbsp (30 ml) olive oil
1 can (14 oz (400 g)) canned tomatoes
1 medium onion, finely chopped
Salt and black pepper to taste
Optional: 1 tsp (5 ml) lemon zest

Show original ingredient measurements

1 lb (450 g) fresh salmon, minced
1 cup (100 g) stale bread crumbs or fresh breadcrumbs
2 large eggs
1 / 2 cup (50 g) grated Parmesan cheese
2 cloves garlic, minced
1 / 4 cup (15 g) fresh parsley and/or basil, chopped
2 tbsp (30 ml) olive oil
1 can (14 oz / 400 g) canned tomatoes
1 medium onion, finely chopped
Salt and black pepper to taste
Optional: 1 tsp lemon zest

Instructions

1. Combine minced salmon with soaked bread (squeezed dry), beaten egg, grated Parmesan, minced garlic, chopped herbs, lemon zest (optional), salt and pepper; form into golf-ball-sized meatballs.
2. Lightly brown meatballs in a skillet with olive oil in batches, then remove and set aside.
3. In the same skillet, sauté chopped onion and garlic, add canned tomatoes and simmer to make a sauce; season to taste.
4. Gently nestle meatballs into the simmering tomato sauce, cover and cook on low heat for 12–15 minutes until cooked through.
5. Garnish with chopped parsley, serve hot over pasta, polenta or with crusty bread.