baked panko swordfish meatballs

I’m always looking for ways to incorporate more fish into our family meals. Luckily, my toddler absolutely loves fish. It’s light, flaky, and easy to bite down on for his mini teething gums! This recipe is one that ties the seasons together by using fresh summery swordfish and baking them a la meatballs. I found this recipe on the back of one I had torn out (over a year ago!) of my Rachael Ray magazine and altered it a bit. I served them with creamy risotto instead of traditional spaghetti and it was delicious! Here is my version of Baked Panko Swordfish Meatballs.

Swordfish meatballs

Swordfish meatballs

Ingredients:

1 lb swordfish, skin removed and cut into 1 inch chunks

1 tsp salt

1/2 tsp pepper

1 egg

1 cup panko

1/4 cup parsley

Zest of 1 lemon

1 large clove of garlic

1/4 large tomato seeded and finely chopped (I used the leftovers from my fried tomato skins!)

2 TBS grated red onion

2 TBS EVOO

Lemon wedges

These ingredients compliment each other perfectly without overbearing the fish

These ingredients compliment each other perfectly without overbearing the fish

Swordfish becomes a filling dish in the form of meatballs

Swordfish becomes a filling dish in the form of meatballs

Chop into 1 inch chunks for easy grinding

Chop into 1 inch chunks for easy grinding

Directions:

Preheat over to 425 degrees. In a food processor, pulse the swordfish until coarsely ground. Transfer to a bowl and add the egg, salt, pepper, and panko.

Next, chop a gremolata (just a fancy word for a chopped herb condiment, typically consisting of garlic, lemon zest, and parsley, exactly what we have!) using the, you guessed it, garlic, lemon zest, and parsley. Mix the gremolata, tomato, onion, and EVOO into the swordfish mixture and gently mix.

Traditional gremolata

Traditional gremolata

Shape into 8 meatballs. Place on a plate and refrigerate 1-2 hours. (You can skip this step but I think it helped hold the meatballs together in the oven. I actually had them sit over night!)

Swordfish meatballs

Swordfish meatballs

Spray a baking sheet with EVOO and place the meatballs on the pan. Bake 20-25 minutes until they are turning golden brown. Squeeze the lemon wedges over the meatballs and serve over my risotto recipe!

Remove when meatballs are golden brown

Remove when meatballs are golden brown

Fish meatballs over risotto is a great alternative to traditional spaghetti and meatballs

Fish meatballs over risotto is a great alternative to traditional spaghetti and meatballs

I really love how this recipe feels hearty and filling while remaining a light option for dinner. The lemon brightens the flavor of the fish while the panko leaves the meatballs fluffy and lets the fish be the star of the show. It’s a great way to stretch a small amount of fish if you’re on a budget and you’ll feel good feeding it to your family.

Eat Well,

Stephanie a.k.a. The Foodetarian

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