Mackerel meatballs are a delicious seafood specialty, made with fresh mackerel flesh and rich in flavor. The addition of nutmeg and parsley gives these meatballs an aromatic and fragrant touch. Perfect to serve as a main course, either hot or cold, accompanied by a fresh salad.
Soften the butter and mix it with the blended mackerel flesh
Add the soaked and squeezed bread roll crumbs, chopped parsley, nutmeg, salt, and pepper
Make many small meatballs, coat them in flour, and fry them in hot oil
Non-stick pan
Blender
Store leftover mackerel meatballs in the refrigerator, covered with plastic wrap, for up to 2-3 days.
Mackerel meatballs are rich in Omega-3 and are a tasty alternative to traditional meatballs.
Italia
| Energy (kcal) | 211.02 |
| Carbohydrates (g) | 0.55 |
| of which Sugars (g) | 0.55 |
| Fat (g) | 16.15 |
| of which Saturates (g) | 5.83 |
| Protein (g) | 15.87 |
| Sale (g) | 0.12 |
