Pangasius fish balls in tomato sauce

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If you are a fan of meatballs, you’ll definitely be in for these panga fish balls. This recipe with delicious tomato sauce is made in the oven.

Serves

6 persons

Directions

1. Wash the rice, pour 2 cups of water and simmer until all the liquid has evaporated.
2. Slice and chop the panga steak and peeled onions. Add d salt, pepper, lemon juice, eggs, and rice to the minced meat. Stir well!
3. Divide the resulting filling into 12 equal parts.
4. Grease a baking sheet or a baking dish with high sides. Use vegetable oil to do so. Pour water at room temperature in a small, deep container. Constantly moisten your hands with water, form round meatballs of chopped fish divided into 12 parts, and place them on a baking sheet.
5. Bake the meatballs in a preheated oven at 220 ° C for 20-25 minutes. They should be slightly crispy, but not fully cooked.
6. While the meatballs are baking, prepare the sauce. Cut the onion into half rings, garlic in round petals. Sauté the onion and garlic in vegetable oil, stir occasionally.
7. Then add flour and tomato.  Stir constantly, with a wooden spatula, for another minute.
8. Pour two glasses of water (the water should be at room temperature, but in no way hot) and stir so that no lumps remain. Add salt and pepper. Bring the sauce to a boil and remove it from the stove.
9. Add the bay leaf to the sauce. Pour the sauce over the slightly baked meatballs and place in the oven for another 20-30 minutes.

Serve the meatballs with any side dish of your liking – mashed potatoes would be ideal. Bon appetite!

Source: 4-cooc