Swordfish meatballs, polpette di pesce spada, are a Sicilian classic. The fish is shredded, then mixed with breadcrumbs, eggs, and aromatics. Next, the mixture is formed into a ball and fried in oil before being finished in tomato sauce. Oh, and in typical Sicilian style, the polpette are studded with pine nuts and raisins! Check out the video on YouTube and follow the recipe below to recreate it in your own kitchen.
In the video, I discuss the complex endeavour of sourcing tomatoes, an industry rife with corruption and problematic labor practices. Get the real deal by seeking out Italian brands like Gustarosso, Sapori Vesuviani, Miracolo di San Gennaro, and Maida. Stateside, try Bianco Di Napoli tomatoes. As always, Parco dei Buoi’s Il Tratturello is my extra-virgin olive oil of choice.
Serves 4 to 6
1½ pounds swordfish steak, skin removed
Sea salt
1 cup plain bread crumbs
½ cup freshly grated caciocavallo or Pecorino Romano cheese
¼ cup fresh parsley
2 large eggs
¼ cup pine nuts, toasted at 300F until fragrant, 10 mins
¼ cup raisins
¼ cup extra-virgin olive oil
1 (14.5-oz) can whole peeled tomatoes, crushed by hand
Place the swordfish in the bowl of a food processor and pulse until roughly chopped. Alternatively, shred with two forks into pea-size pieces. Season with salt.
Combine the swordfish, bread crumbs, caciocavallo, parsley, eggs, pine nuts and raisins in a large bowl. Season with salt and mix well. The mixture should be tacky. Form the mixture into balls roughly the size of walnuts and set aside on a large plate (you can dampen your hands with water to keep the mixture from sticking).
Heat the olive oil in a large high-sided pan over medium heat. When the olive oil begins to shimmer, add the fish balls and cook, turning them so they brown all over, for 5 to 6 minutes, then add the tomatoes. Cook, turning the swordfish balls occasionally, until the sauce loses its raw flavour, 10 minutes more, then serve.
