- 1 slice white bread, crusts removed
- 1/2 lb white fish (I used tilapia, but whatever is on sale), coarsely chopped
- 1 shallot, coarsely chopped
- 1 clove garlic
- 1/3 cup parsley leaves
- 1 egg, beaten
- 1/2 tsp salt
- dash of cayenne
- 2 cups spicy red pepper sauce (recipe follows)
- Bring a large pot of salted water to boil. Cook the pasta according to package directions until al dente. Drain and toss with a bit of olive oil.
- In the meantime, make the meatballs and sauce.
- In a small food processor, pulse the bread until it resembles crumbs. Set aside in a medium mixing bowl. Add the fish to the processor and pulse until resembling the texture of ground beef. Remove to the bowl. Add the shallot, garlic, and parsley and mince in the processor. Toss together with the bread crumbs, fish, egg, salt, and pepper. Form the mixture into balls, about 1 1/2 inches wide, and set aside on a cutting board. You should have about 8 balls.
- Coat a large lidded skillet or saute pan with olive oil and set it over medium-high heat. Brown the fish balls in batches until seared on both sides. Set aside.
- Clean out any burnt bits from the pan. Either add premade Spicy Red Pepper sauce, or follow the directions below to make it. When the sauce is finished and simmering, add the balls back to the pan. Cook for 5 minutes, covered, then turn the balls in the sauce and cook for another 3 to 5 minutes, until the balls are cooked through completely.
- To serve, place a forkful of spaghetti on each plate and top with a spoonful of sauce and 4 meatballs. Garnish with parsley.
- 1 small yellow onion, coarsely chopped
- 1 small red bell pepper, coarsely chopped
- 1/2 teaspoon hot smoked paprika
- pinch cayenne
- 1 garlic clove, minced
- 1/2 tsp salt
- 1 15 ounce can crushed tomatoes
- Pulse the onion and red pepper in a small food processor until finely chopped (or finely chop by hand).
- In a large skillet over medium heat, sauté the onion and red pepper in enough olive oil to coat the pan. Cook until the vegetables have softened, about 6 minutes. Add the paprika, cayenne, garlic, and cook for another 2 minutes, until the mixture is very fragrant. Add the salt, and carefully stir in the tomatoes. Simmer until the sauce has thickened and the vegetables are very tender, about 5 minutes. Turn off the heat and taste again for seasoning. (This can be made up to a week in advance).