Fresh Cod Meatballs
If you do not have mascarpone cheese, you can substitute cream cheese in a pinch.
1¾ pounds fresh cod fillet
5 thick slices day-old or toasted Italian bread
1 red bell pepper
2 Italian peppers
4 cloves garlic
1 egg, lightly beaten
¼ cup mascarpone cheese
Fresh-cracked black pepper
2 cups fresh-grated Romano cheese
Finely chop or grind the cod. Soak the bread in water for 1 minute. Thoroughly squeeze out all the liquid. Peel and finely dice the red and Italian peppers. Peel and mince the garlic.
In a large mixing bowl, combine all the ingredients except the Romano cheese. Form the mixture into balls about 2 to 3 inches in size. Roll the balls in the grated Romano.
Bake or fry the meatballs: To bake, preheat oven to 375°F. Place the meatballs in a lightly greased baking pan, and cover. Bake for 15 minutes. Uncover, and brown for 5 to 10 minutes. To fry, heat about 1 tablespoon olive oil to medium temperature in a skillet. Fry for 15 to 20 minutes, uncovered and stirring occasionally, until cooked through.
Transfer the meatballs to paper towels to drain. Serve plain, with sauce, or over pasta.