Fish Balls with cream of beans easy recipe


Fish Balls with cream of beans easy recipe

Fish Balls with cream of cannelli beans are delicious and easy to prepare Italian main course.

This is one of my mum’s best recipes, my whole family loves it and on special occasions, they never fail!!! At Christmas, our house is full of relatives and they can’t wait to eat my mom’s fish balls!!!!

It is a fairly light and nutritious dish: Fish Balls with cream of cannelli beans, in fact, are not fried but cooked in the oven. Of course, you can also fry them and the result will be even more delicious! 

A secret to making these meatballs really good is to use breadcrumbs with chopped sage, rosemary, and thyme.

I recommend that before shredding these aromatic herbs and combining them with breadcrumbs, it is necessary to wash them and let them dry very well. I recommend that you prepare it in advance and keep it closed in a glass jar in the refrigerator. You can use it in many other preparations!

Furthermore, the cannellini bean cream represents a low-calorie but balanced side dish, because it provides a good supply of proteins and fibers.

To prepare the cannellini cream instead, you can use canned beans or dried ones previously boiled: in this case, remember to soak them from the previous evening.

Remember to serve Fish Balls with cream of cannelli beans hot!

If you love fish also try:

But now let’s see how to prepare my mom’s fish balls that adults and children will surely like!!!!

Fish Balls with cream of cannelli beans
fish balls

Recipe Difficulty Level: easy Servings: 4


Ingredients for the fish balls:

  • 1 onion
  • 2 garlic cloves
  • 1 filet of codfish
  • 250 g (8.8 oz) of ricotta
  • 140 g (3 cups plus 3 tbsp) of grated parmesan
  • 1 egg
  • Bread crumbs (better if you add some chopped sage, rosemary, and thyme to the bread crumbs)
  • Rosemary
  • Extra virgin Olive oil
  • Salt
  • Black Pepper
  • Vegetable stock

Ingredients for the cream of cannelli beans:

  • 1 can of cannelli beans
  • Half onion
  • Rosemary
  • Salt 
  • Black Pepper
  • Extra virgin Olive oil


Cut the onion into little pieces and the garlic (into two) and brown them in a pan with a tablespoon of extra virgin olive oil.

Cut the sea bass filet into pieces and add it to the onion and the garlic in the pan.

Add the rosemary, a little bit of vegetable stock, salt, and pepper, and cook all the ingredients for about 10 min.

Once cooked, blend the mixture and put it in a bowl.

Add to the mixture in the bowl parmesan, ricotta, and one egg and mix all the ingredients.

Prepare a baking tray covered with oiled baking paper.

On a plate, place the bread crumb.

Roll the mixture between the palms of your hands to form small balls. Then roll the balls in the bread crumbs and place them in the baking tray.

Bake in the oven at 180 C (356 °F) for 15 min.

Suggestion: before rolling the fishballs, wet your hands; it will be easier to compose the balls!

Preparation of the cream of cannelli beans:

In a pan, brown the onion (previously cut into little pieces).

Add the cannellini beans after you remove the water from the can.

Cook with a low heat for about 5 minutes.

Add salt, black pepper, and half a glass of water.

Blend all the ingredients and add water if the cream is too thick.

Now that also the cream is ready, it is time to serve it!

Take a glass (or a plate) and put the cream of cannellini beans. On top of the cream, place the fish balls and your meal is ready!

Enjoy! Buon appetito!

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