Monkfish meatballs in tomato sauce from Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich

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Notes about this recipe

  • GiselleMarie on January 14, 2021

    When I tasted a monkfish ball fresh out of the fryer per Lidia’s suggestion, I was disappointed. I thought it was too salty (and I really like salt!) but lacking in fish flavor. After simmering in the super-easy, super-quick tomato sauce, though, the monkfish balls were fantastic and my husband thought so too. We’re looking forward to the leftovers. Next time, I will reduce the salt in the fish mixture to 1/2 teaspoon and put 1 teaspoon of salt into the sauce.

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