Swordfish Meatballs
Polenta, Puttanesca, Toasted Pistachios, Parsley
Chef Brian Lavin of Costiera | Baltimore, MD
Adapted by StarChefs | January 2026 | Photo: Will Blunt
INGREDIENTS
Swordfish Meatballs:
1 cup extra virgin olive oil
4 cups minced Spanish onions
4 cups minced fennel
1 cup minced garlic
2 tablespoons red pepper flakes
1 tablespoon fennel pollen
5 lemons, zested
10 pounds ground swordfish
2 cups egg whites
5 whole eggs
1 cup chiffonade parsley
1 cup basil leaves
4 cups milk-soaked panko breadcrumbs, drained
Kosher salt
Polenta:
1 gallon whole milk
½ pound unsalted butter
4 cups coarse-ground polenta
Kosher salt
Puttanesca:
1 cup olive oil
1 cup oil-packed anchovies
3 cups diced onions
3 cups diced fennel
2 tablespoons minced garlic
4 cups Castelvetrano olives
2 cups capers
One 10-pound can whole tomatoes, crushed
1 cup olive brine
2 cups chiffonade parsley
To Assemble and Serve:
Toasted pistachios
Chiffonade parsley
METHOD
For the Swordfish Meatballs:
Heat oven to 400°F. In a large sauté pan over low flame, heat olive oil. Add onions, fennel, and garlic. Sweat until alliums are soft and translucent. Stir in red pepper flakes, fennel pollen, and lemon zest. Transfer mixture to a mixing bowl and let cool. In a separate mixing bowl, combine swordfish, egg whites, whole eggs, basil, parsley, and soaked breadcrumbs. Mix just until combined. Fold in cooled onion mixture. Season with salt. Cover and refrigerate until chilled. Once chilled, portion mixture into 2-ounce balls. Place on parchment-lined sheet trays. Roast 8 minutes. Rotate tray and roast additional 7 minutes, or until meatballs are browned and cooked through. Transfer to an airtight container and refrigerate.
For the Polenta:
In a large, heavy-bottomed pot over medium heat, bring milk and butter to a simmer. Whisk in polenta. Reduce heat and cook 45 minutes, whisking continuously, until polenta is tender and fully hydrated. Season with salt and keep warm.
For the Puttanesca:
In a saucepan over low flame, heat oil. Add anchovies. Using the back of a spoon, mash until anchovies are fully dissolved in oil. Add onions, fennel, and garlic. Sweat until alliums are soft and translucent. Add olives and capers. Cook 3 minutes. Add crushed tomatoes and olive brine. Bring to a simmer. Reduce heat and cook 1 hour. Stir in parsley. Keep warm.
To Assemble and Serve:
In a sauté pan over low heat, warm 3 Swordfish Meatballs. Spoon 1 cup Polenta into a shallow serving bowl. Top with 2 tablespoons Puttanesca and warmed Swordfish Meatballs. Spoon additional Puttanesca over top. Garnish with pistachios and parsley.
