A new Shabbat dish offers an alternative to the usual chicken or red-sauce meatballs: soft, juicy fish meatballs in a delicate lemon sauce with green olives. The recipe is presented as festive, impressive, and easy to prepare.
For the meatballs, the recipe uses 700 grams of ground fish fillet, specifically moray eel, tilapia, or cod, plus one small finely chopped onion, one egg, 3 tablespoons of breadcrumbs, 2 tablespoons of chopped parsley, 2 crushed garlic cloves, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of cumin.
The sauce calls for 3 tablespoons of olive oil, 4 sliced garlic cloves, 1 cup of pitted green olives, juice from one lemon, 2 cups of water, 1 tablespoon of chicken soup powder, 1/2 teaspoon of turmeric, 1/2 teaspoon of sweet paprika, and a handful of chopped cilantro. To prepare, the ingredients for the meatballs are mixed and formed into small balls. Garlic is lightly fried in a wide pot, the remaining sauce ingredients are added and brought to a boil, and the meatballs are gently placed into the sauce.
The pot is covered and cooked on low heat for about 35 minutes. Near the end, chopped cilantro is sprinkled on top and the dish cooks for another 5 minutes.