Baked Swordfish Meatballs

Baked Swordfish Meatballs
  • 4Servings


  • 2 pounds swordfish, skin and red parts removed, cut into 1-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 egg
  • 3/4 cup panko
  • 1/2 cup flat-leaf parsley
  • Zest of 1 large lemon
  • 2 large cloves garlic
  • 1 small plum tomato, seeded and finely chopped
  • 3 tablespoons grated red onion
  • 2 tablespoons EVOO
  • Lemon wedges


Preheat the oven to 425 degrees . In a food processor, pulse the swordfish until coarsely ground. Transfer to a medium bowl; add salt and pepper. Using your hands, mix in the egg and panko.

On a cutting board, make a gremolata by chopping together the parsley, lemon zest and garlic. Gently mix the gremolata, tomato, red onion and EVOO into the swordfish mixture.

Roll the swordfish mixture into walnut-size balls (about 2 tbsp. each) and arrange on a large rimmed baking sheet lined with parchment. Bake until the meatballs are cooked through and lightly browned in spots, about 15 minutes.

Squeeze the lemon wedges over the meatballs; serve with arugula salad.