MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sardine Meatballs w/Green Goddess Aïoli
Categories: Seafood, Herbs, Dairy, Cheese, Nuts
Yield: 4 servings
MMMMM--------------------GREEN GODDESS AÏOLI-------------------------
1/4 c Coarse chopped cilantro
1/4 c Coarse chopped parsley
- leaves
1/4 c Mayonnaise
1 tb Fresh lemon juice
1 tb Sour cream
1/2 ts Finely grated lemon zest
1/3 ts Dijon mustard
1 sm Garlic clove
Salt & fresh ground pepper
Fine chopped red bell
- pepper; garnish (opt)
MMMMM-------------------------MEATBALLS------------------------------
5 oz Stale bread; torn
1/3 c Whole milk
2 tb Extra-virgin olive oil
1/2 c Yellow onion; fine chopped
2 lb Fresh whole sardines;
- cleaned, filleted
2 tb Fine chopped mint leaves
2 tb Fine chopped parsley leaves
2 tb Fine grated parmesan (1/2 oz
1 tb Toasted pine nuts; coarse
- chopped
1 ts Kosher salt
1/4 ts Fresh ground black pepper
pn Cayenne pepper
1 cl Garlic; fine chopped
1 lg Egg
Sunflower oil; for frying
MAKE THE GREEN GODDESS AÏOLI: In a food processor, blend
the cilantro, parsley, mayonnaise, lemon juice, sour
cream, lemon zest, mustard, garlic, salt, and black
pepper to taste until only tiny flecks of herbs remain,
about 30 seconds. Scrape into a small bowl and sprinkle
with the red bell pepper, then cover and refrigerate
until ready to serve. Wipe out the food processor.
MEANWHILE, MAKE THE MEATBALLS: In a small bowl, soak the
bread in the milk until softened, about 10 minutes.
Strain, pressing gently on the bread to remove any
excess milk. (Discard the milk.) Set aside.
To a large, high-sided nonstick skillet set over
medium-high heat, add the olive oil and onion and cook,
stirring occasionally, until softened and golden brown,
about 11 minutes. Scrape into the food processor, then
return the pan to the stove.
To the food processor, add the sardines, the reserved
bread, the mint, parsley, parmesan, pine nuts, salt,
black pepper, cayenne, garlic, and egg and blend to a
coarse paste, 30 - 45 seconds. Cover with plastic wrap
and refrigerate until firm, at least 1 hour.
Using your hands, roll the mixture into approximately
twenty-five 1/2-ounce balls (about 1 tablespoon each),
and place on a plate beside the stove.
Into the empty skillet, pour the sunflower oil to a
depth of 1/4" and turn the heat to medium-high. When
it’s hot and shimmering, working in batches, fry the
meatballs until browned on all sides and cooked through,
4 - 6 minutes per batch. Transfer the cooked meatballs
to a paper-towel-lined plate. Serve hot or warm
alongside the aïoli.
By: Benjamin Kemper
RECIPE FROM:
https://www.saveur.com
Uncle Dirty Dave's Archives
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