Swordfish Meatballs With Middle Eastern Tomato Sauce

• 1 pound skin-on swordfish fillets
• 1/2 cup fresh breadcrumbs, soaked in 1/4 cup water
• 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh chives
• 1 large egg, lightly beaten
• 1 teaspoon black pepper
• 3 1/2 teaspoons kosher salt, divided
• 5 garlic cloves, minced, divided
• 1/4 cup olive oil, divided
• 1 cup finely chopped red onion (about 5 oz.)
• 2 teaspoons crushed Aleppo pepper
• 1 1/2 teaspoons ground coriander
• 1 teaspoon paprika
• 1 cup dry white wine
• 1 (26.46-oz.) box chopped Italian tomatoes (such as Pomi)
• 1 (17.6-oz.) box crushed tomatoes (such as Pomi or Cento)
• 1/2 teaspoon granulated sugar
• 3 tablespoons chopped fresh mint

1. Remove and discard the skin from swordfish, and cut into chunks. Place swordfish chunks in a food processor, and pulse until finely chopped and swordfish resembles coarse ground beef. Place in a large bowl. Add breadcrumbs, cheese, parsley, chives, egg, black pepper, 1 1/2 teaspoons of the salt, and 2 of the minced garlic cloves. Gently stir until ingredients are well incorporated. Cover and chill 2 hours.
2. Heat 2 tablespoons of the oil in a 10-inch straight-sided saucepan over medium-high. Add onion, and cook, stirring often, until softened, about 5 minutes. Stir in Aleppo pepper, coriander, paprika, and remaining 3 minced garlic cloves. Cook 1 minute. Add wine; cook 3 minutes. Add chopped and crushed tomatoes, sugar, and remaining 2 teaspoons salt. Simmer, stirring often, 20 minutes.
3. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium. Shape the swordfish mixture into 2 1/2-inch balls (about 1 1/2 ounces each). Cook, turning often, until browned on all sides, about 5 minutes.
4. Add swordfish meatballs to tomato sauce. Simmer until swordfish is cooked through, 6 to 8 minutes. Stir mint into sauce, and serve immediately.

fresh breadcrumbs, cheese, flatleaf, fresh chives, egg, black pepper, kosher salt, garlic, olive oil, red onion, pepper, ground coriander, paprika, white wine, italian tomatoes, tomatoes, sugar, fresh mint

Taken from www.myrecipes.com/recipe/swordfish-meatballs-middle-eastern-tomato-sauce (may not work)