Fish "Meatballs" in Frad Diavolo Sauce...Mmmmm

 

Fish Meatballs

Makes about 12 (2 oz) meatballs

1 pound fish, diced
2 large eggs
1/2 small onion, minced
2 cloves garlic, minced
½ teaspoon kosher salt
½ bunch fresh basil, chopped
½ bunch Italian parsley, chopped
1 cup breadcrumbs

Combine all of the ingredients except the breadcrumbs in the bowl of a food processor and process to a to a smooth paste. Transfer to a bowl and fold in the breadcrumbs. Allow to rest for about 10 minutes. Scoop and shape into balls. Cook the meatballs in a skillet, in an oven, or poach them in sauce. 

 Fra Diavolo Sauce
(Brother Devil Sauce)

Makes about 5 cups

¼ cup olive oil
1 small onion, diced
4 cloves garlic, minced
2 teaspoons crushed hot pepper
1 (2 oz) tin anchovies
1 cup red wine
1 cup water
1 tablespoon sugar
1 (28 oz) can crushed tomatoes
1 teaspoon salt
1 bunch fresh basil, chopped
1 bunch Italian parsley, chopped

Heat the olive oil in a heavy pot over medium-high heat, then add the onion. Cook the onion, while stirring, for about 5 minutes, or until it just begins to brown. Add the garlic and crushed hot pepper and cook for another couple minutes, or until the garlic begins to brown. Add the anchovies, cook and stir them for a minute, then mash them with the back of a spoon. Stir in the red wine and water, bring to a boil, then lower to a simmer. Cook for a couple minutes, then stir in the tomatoes and salt. Simmer the sauce for about 30 minutes, skimming any foam or impurities as they rise, then add the chopped basil and parsley and simmer another 10 minutes or so.