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.
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