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.
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