Marinara Balls in Tomato Sauce

Cook Time 45 Minutes

Servings 4


Tomato Sauce
1 tbs. olive oil
1 small brown onion, finely diced
1 garlic cloves, finely chopped
½ teaspoon chilli flakes
3 anchovies
1 ¾ cups (410g can) Ardmona Whole Peeled Tomatoes

3 tbs. olive oil
150g green prawns, peeled, deveined and finely chopped
200g white flesh fish (gemfish, silver dory or any white fish)
½ egg white, whisked to soft peaks
¼ cup fresh breadcrumbs
Zest of 1 lemon
3 sprigs of parsley, finely
Salt and pepper


Cut the white fish into bite size pieces and pulse in food processor to make a rough paste. (Don’t over blend, as the fish will become tough). Transfer to a medium bowl along with the prawns, egg white, breadcrumbs, lemon zest, parsley and salt and pepper. Combine well.

Using a heaped tablespoon of seafood mix, make a small ball in your hand by rolling and pinching it together in your hands.

Heat oil in a large non-stick sauté pan. When the oil is hot, cook the balls in 2 batches turning frequently and ensuring all sides turn lightly golden brown and they hold together. Remove and keep warm on a plate.

In the same sauté pan, warm a little more oil over medium heat. Add the onion with a pinch of salt, the garlic, chilli and anchovies. Cook until it becomes translucent, about 5 minutes.

Add the tomatoes and their juice to the pan and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the tomatoes break down, about 15 minutes. Season the sauce with salt and pepper. Now add the seared balls to the tomato sauce and simmer gently on low heat for a further 5-10 minutes.

To serve, cook your favourite pasta according to the instructions on the pack. Spoon pasta into a bowl and 3 or 4 fish balls over the top. Top with fresh parsley and some lemon.


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