Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Crispy Fried Swordfish Meatballs
A beautifully crisp and golden Sicilian starter made with fresh swordfish, lemon zest and aged cheese - simple, sunny and irresistible.
🛒 Ingredients
- ✓ 800 g swordfish steaks
- ✓ 2 eggs
- ✓ Zest of 1 lemon
- ✓ 50 g semi-aged caciocavallo cheese, finely grated
- ✓ 150 g breadcrumbs
- ✓ A small handful of chopped parsley
- ✓ Freshly ground black pepper
- ✓ Sea salt
- ✓ Extra-virgin olive oil, for frying
There’s something wonderfully comforting about a platter of freshly fried meatballs, and in Sicily they do it with the kind of effortless charm that immediately transports you to a seaside trattoria. These swordfish meatballs are a perfect example - crisp on the outside, tender within, and lifted by the brightness of lemon zest and the savoury depth of semi-aged caciocavallo.
They make an easy but impressive starter, the sort you can bring to the table still crackling from the pan. With their aroma of citrus, seaside breezes and warm kitchens, they capture the heart of Sicilian home cooking in every bite.
👨🍳 Preparation
- 1
Finely chop the swordfish with a sharp knife and place it in a mixing bowl.
- 2
Add the eggs, grated caciocavallo, parsley, breadcrumbs and lemon zest.
- 3
Season lightly with sea salt and pepper, then mix until the mixture comes together.
- 4
Lightly oil your hands and shape generous spoonfuls of the mixture into meatballs.
- 5
Roll each meatball in breadcrumbs and set aside.
- 6
Heat the olive oil in a deep frying pan and fry the meatballs until golden and crisp.
- 7
Drain on kitchen paper to remove excess oil.
- 8
Serve warm on a traditional Sicilian platter.
💡 Tips and Variations
For a more aromatic twist, add a pinch of dried oregano to the mixture. If you’d prefer a lighter finish, you can bake the meatballs at 190°C for about 18–20 minutes, brushing them with a little olive oil beforehand.
📦 Storage
- • Keep the cooked meatballs in the fridge for up to 2 days.
- • Reheat in a hot oven to keep them crisp.
- • You can freeze the raw shaped mixture for up to 1 month.
🍷 Pairing
Enjoy with a chilled glass of Grillo - a bright, citrusy Sicilian white that beautifully complements the delicate flavour of the swordfish.
Once you’ve tasted these crisp, fragrant swordfish meatballs, you’ll find yourself coming back to them whenever you fancy a little taste of Sicily. They’re ideal for a starter, an informal supper or even a sun-drenched aperitivo. Serve them hot and enjoy every golden bite.
Rate this recipe
Click or tap the stars to rate
Potrebbero interessarti anche:
-
Grilled Breaded Calamari: A Taste of the Sicilian Coast Quick Recipes Main Courses Seafood Main CoursesTender grilled calamari coated in crisp golden breadcrumbs - a simple, sun-soaked Sicilian dish that brings the sea straight to your table.
-
Messina-Style Calamari - A Taste of the Sicilian Sea Seafood Main Courses Main CoursesTender calamari simmered with tomatoes, white wine and sweet onions - a simple, sun-drenched Sicilian dish from the shores of Messina.
-
Sicilian Swordfish with Tomatoes and Capers - A Taste of Tradition Quick Recipes Main Courses Seafood Main CoursesSucculent swordfish simmered with sweet tomatoes, briny capers and fragrant herbs - a vibrant Sicilian classic that brings the Mediterranean straight to your table.
-
Grilled Grouper Steaks with Sicilian Herb Butter Main Courses Seafood Main CoursesA refined yet effortless Sicilian-style grilled grouper dish, perfect for sharing at summer lunches or relaxed evenings with friends.
-
Messina-Style Silver Scabbardfish - Mediterranean Flavours on Your Table Main Courses Seafood Main CoursesTender scabbardfish simmered with tomatoes, capers and olives - a bright, aromatic Sicilian dish that brings the Mediterranean straight to your plate.