Ok. So I can hear you snickering. And also wondering…why fish? Well the simple answer is that I don’t eat a great deal of meat–almost never at home–and I really like fish. Anyhow, these are really delicious. I’ve posted other variations of these here (the tuna and chickpea meatballs are one of my favorites). Anyhow, I hope you try these. You’ll be glad you did…

Fish Meatballs with Sun-Dried Tomatoes

 

Makes about 2 dozen small meatballs

1 pound fish, diced

½ cup diced sun dried tomatoes

2 large eggs

2 slices whole wheat bread, crusts removed and diced

1/2 small onion, minced

2 cloves garlic, minced

½ teaspoon kosher salt

½ teaspoon crushed red pepper

Combine all of the ingredients in the bowl of a food processor and grind to a coarse paste. Transfer to a clean bowl and allow to rest for 5 minutes. Shape into meatballs (if it feels to wet or loose add more bread or a few tablespoons of whole wheat flour, then allow it to rest for five minutes again). Cook the meatballs in a skillet, in an oven, or poach them in sauce.