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Cooking + Entertaining

Cod meatballs with pumpkin cream: the recipe for an easy and delicate fish dish

Cod meatballs with pumpkin cream: the recipe for an easy and delicate fish dish


For the pumpkin cream

extra virgin olive oil

THE Cod balls I am a second dish of tasty and appetizing fish, a variation of the classic fish balls to which boiled potatoes are also added, to make them even softer to the bite. For the preparation of this recipe we used fillets of cod, but you can choose fillets of hake, plaice, sea bream, salmon or whatever you have available.

Very easy to make, just mix the minced cod fillets with a knife with the potatoes, boiled in water and then crushed, and the slices of bread; with the mixture obtained, then flavored with parsley and garlic, many small balls are formed, passed through breadcrumbs and finally fried in peanut oil: crunchy on the outside and tender on the palate, they are ideal for a family luncha special dinner or a festive buffet.

To make them even more irresistible and refined, we served them on a Cream Of Pumpkin which will complete the dish giving it sweetness and a pleasantly enveloping texture. You can add whatever herbs you prefer to the meatball mixture and, for a lighter dish, you can also cook them in the oven or in a pan with a drizzle of extra virgin olive oil.

Preferably use cod fillets or hearts, already cleaned and without bones, even frozen. As for potatoes, however, give preference to old and floury ones. You can also make meatballs in advance, keep them in the refrigerator and cook them just before serving. Once ready, enjoy them with mayonnaise, or another sauce of your taste, and a fresh salad.

Find out how to prepare them by following the step-by-step procedure and tips. Also try the cod and zucchini meatballs and the cod meatballs.

How to prepare cod meatballs

Boil the potatoes in plenty of water for about 30 minutes from boiling 1.

Once cooked, drain them, let them cool and then peel them. 2.

Using a potato masher, mash the potatoes, scooping the mashed potatoes into a large bowl 3.

Chop the cod 4.

Mix the cod with the potatoes 5.

Add the diced slices of bread 6.

Season with a finely chopped clove of garlic 7.

Flavor with chopped parsley 8.

Season with salt 9.

Add a turn of the pepper mill ten.

Mix all the ingredients well 11.

Take a little dough at a time and form several balls 12.

Roll meatballs in breadcrumbs 13.

Fry the meatballs in plenty of hot peanut oil for 2-3 minutes on each side 14.

When they are golden brown, drain them and let them dry on absorbent paper. 15.

Prepare the pumpkin cream: pour a drizzle of extra virgin olive oil in a non-stick pan 16.

Add the pumpkin, peeled and diced, then the garlic clove 17.

Season with salt 18.

Flavor with a peppercorn 19.

Add a sprig of rosemary 20 and cook for 15 minutes, adding a little water if necessary.

Collect the cooked pumpkin in the blender glass 21.

Mix with an immersion blender until you obtain a smooth and homogeneous cream. 22.

Pour the pumpkin cream on a serving plate and place the meatballs on it 23.

Bring to the table and serve 24.


The cod balls are kept for A day in the refrigerator, in a special airtight container.

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