Fishballs a la Parmigiana appeared first on CASA Veneracion
Scrap fish meat was flaked, mixed with vegetables, egg, breadcrumbs, nuts and oats, formed into balls, fried, smothered with thick tomato sauce and topped with melted cheese. What’s not to love about fishballs a la Parmigiana? It’s just like meatballs a la Parmigiana except that there’s fish meat instead of ground pork and beef. But… …
Fishballs a la Parmigiana was written by Connie Veneracion and originally published in CASA Veneracion.