How to make
Make minced meat from the white fish. Be very careful and make sure that the fillets are well cleaned from the bones. You can combine the minced fish with some crab sticks - also grinded. The minced meat should not have the appearance of porridge, but should be a little thicker.
Soak the bread core in the milk. While it soaks, fry the finely chopped onion in olive oil for 8 minutes. Remove it from the heat and let it cool.
Add the squeezed bread to the minced fish, the milk that remains is not used.
Pour the onion and garlic with finely chopped parsley and crack the egg. Season with salt and black pepper.
Pour the white wine, adding it almost drop by drop, until the consistency is suitable for shaping meatballs after kneading them well.
With lightly greased palms, form balls, roll them in flour, by shaking off the excess and fry the meatballs until golden in oil heated over moderate heat.
Remove the finished fish meatballs and place them on kitchen paper to absorb the excess fat.
For the sauce, chop the onion, parsley and garlic and fry them in olive oil with the crushed chili pepper. Pour the flour and stir for 1-2 minutes, then pour the wine and hot broth, by stirring constantly to make a smooth sauce. Boil until the desired thickness is obtained - at least 10 minutes.
A few minutes before the sauce is ready, put the meatballs in it to soak and soften.
Serve the Party Fish Meatballs on skewers and drizzle with the aromatic white wine sauce.
