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Marinade capelin meatballs

Cooking recipes / Second-course recipes / Fish dishes

3 servings

Capelin fish meatballs are stewed in tomato marinade with onions and carrots.

capelin - 500 g, wheat bread - 30 g, eggs - 1 pc., salt to taste, pepper to taste, onions - 1 pc., carrots - 1 pc., tomato paste - 1 tbsp. spoon, boiling water - 200 g, sugar (optional) 0.5-1 tsp, bay leaf to taste, spices to taste, parsley greens to serve to taste

How to make capelin meatballs: Pass the capelin through a meat grinder. Add wheat bread, egg, salt, pepper preliminarily soaked in milk, mix well. Shape the balls, roll in flour, fry in vegetable oil, fold the meatballs from the capelin into a saucepan or saucepan, pour with vegetable marinade and dry for 3- 5 minutes in a closed dish. When serving, sprinkle the capelin meatballs with finely chopped greens. For a vegetable marinade, scoop finely chopped onions and carrots grated on a coarse grater in oil, add tomato paste, mix, pour boiling water, add bay leaves, spices, sugar (optional) and cook for 2-3 minutes. .