Sardine Meatballs

To make sardine meatballs, start by cleaning the fish: rinse the sardines under running water to remove scales, then remove the fin and head 1. Make a cut along the belly to open them up like a book 2, gut them, and remove the backbone 3.

In a bowl, combine the water and salt 4, then stir to dissolve the salt. Soak the sardines for about 20 minutes: the salt solution will help clean them better of blood and will give the preparation a salty taste 5. After soaking, transfer the sardines to absorbent paper to dry 6.

Meanwhile, cut the bread into cubes 7, then transfer to a mixer. Add the parsley 8 and blend coarsely 9.

Chop the sardines with a knife 10 and place them in a large bowl, then add the bread crumbs and parsley 11 and the grated Ragusano DOP 12.

Add the minced garlic 13, eggs 14, and pepper, then mix to combine everything 15. Let the mixture rest in the refrigerator for 30 minutes.

At this point, oil your hands, take a tablespoon of the mixture at a time, and form slightly flattened meatballs 16, then coat them with cornstarch 17. Heat a generous layer of oil in a pan and immerse the meatballs 18.

Fry the meatballs on both sides 19 until golden brown 20, then transfer them to absorbent paper 21.

To prepare the dressing, mix in a bowl oil, chopped parsley stems 22, vinegar 23, and sliced onion 24.

Mix everything well 25. Plate the sardine meatballs 26 and drizzle with the dressing as desired 27!