Fish Balls in Tomato Sauce

For the fish balls in tomato sauce recipe, clean the fish, chop and mince twice. Saffron pour 2 tbsp. boiling water and let it brew. Then pour the saffron together with water into the minced fish, add the finely chopped parsley, egg, breadcrumbs, olive oil and lemon juice. Salt, pepper and mix well until smooth. Roll up small fish balls the size of a walnut from the prepared minced meat, put them on a tray and set aside in the refrigerator while the sauce is being prepared.

Finely chop the onion, garlic and sweet pepper without seeds and partitions. Scald the tomatoes with boiling water, remove the peel and chop finely. Pour chopped vegetables into a deep frying pan or saucepan with a thick bottom, pour in water, olive oil and bring to a boil. When the sauce boils, reduce heat and simmer over low heat for 15 minutes, stirring occasionally. Add lemon juice to the sauce, mix and put the meatballs in one layer.

Cover the fish balls with a lid and simmer over low heat for 15 minutes or until the fish balls are cooked through. In order for fish balls to cook evenly, they must be turned over periodically. Put the finished fish balls on a dish, pour over the sauce and serve with lemon slices.