Swordfish Balls and Red Gravy

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yes, it was very tasty and easy to make. my fishballs were a little too dry, but i think i overprossesd them. next time i will use a kaiser roll soaked in milk, squeezed out and crumbled up and add some lemon juice to fishmixture and not so much cheese.i also added 1/4 teasp. of cayenne pepper to the sauce. the fishmeat is very mild and dense, one would think it is chicken.sauce was excellent.

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I saw this prepared on Sunny Anderson's show, and knew immediately that I'd have to find & try this recipe. I did, and LOVED IT! As I was preparing them, I was afraid the meatballs - I mean fishballs - were going to be too fishy based on the smell, but they weren't, they mellowed out perfectly. They were tender yet substantial, and a delicious alternative to the classic meatball. Family enjoyed these over pasta, but will definitely try them as an appi, ie. mini's on toothpicks served with sauce; or even as a sandwich, thinking meatball parm gone gourmet. The gravy was also delicious, and really like how the capers & olives compliment the fishballs. I did swap out the crushed tomatoes for hand-crushed whole peeled san marzano's, but other than that, followed the recipe exactly; it was very easy and everything turned out beautifully. I really couldn't be happier with this recipe, It's everything I'd hoped it would be. Sincere thanks for sharing.

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These are awesome every Christmas, Lucille is my mom. I made them recently and despite the heresy involved with changing her time honored recipe here are a few suggestions. 1 upgrade the tomatoes for sauce to the best e.g San Marzano you can find, 2 add a chopped fennel bulb and sauté along with the onions, 3 add dried currants along with the olives and capers, the hint of sweetness helps set off those other flavors. 4 Let the swordfish skins you save from the grinding process cook down in the sauce for awhile, take them out when you add the swordfish balls.

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OMG......amazing, we are true Sicilians. And this couldn't be more pleasing, one of the best Italian recipes ever made. They were a hit. They do not taste fishy. Lots of flavor. I used pitted calamata olives soaked in oil and whole San marzano tomatoes in the can that I crushed myself by hand. Use these tomatoes and you will be surprised at the difference. Cento makes a great one. This will be our main dish for Xmas. Thanks for sharing this recipe. This is truly a must make!!!!!

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Lovely! Both the swordfish balls and of course, Miss Lucille. Thank you!

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I loved this recipe! My whole family, including members who are not fish entusiasts, enjoyed it very much. The preparation is also very easy. This is one of these dishes that you have to cook with love and everything will come out great. The only thing I changed was that I added water, abuot a cup, to the gravy while cooking, as I felt it will be too thick. It came out perfect. Thank you Lucille jacaruso and Food Network for bringing this recipe to us.

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This dish was unbelievable. My family loved it. The only problem we had was the sauce was alittle to thick. I couldn't stop eating. Thank you for sharing such a delicous dish.

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Really disappointing. I liked how fluffy the swordfish balls looked, but the taste didn't wow me - especially considering the cost of swordfish.

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I don't need to make it to rate it, Looks delicious, anything from Italy tastes great. Just bread and olive oil talks for the italian cuisine!