Fish Meatballs w/ Marinara Sauce

Ingredients:

1 ½ pounds red snapper finely chopped 

½ cup celery finely chopped 

½ cup onion finely chopped

 
3 tablespoon fresh parsley 

2 eggs 

1 cup Italian bread crumbs

 
Pinch of sea salt & crack black pepper

 
1/3 cup + 2 tablespoons of extra virgin olive oil

 
6 garlic cloves peeled and mashed

 
1 teaspoon red pepper flake 

¼ teaspoon of both salt & cracked black pepper 

1 28oz can crushed tomatoes

 
1 teaspoon dry oregano

 
½ cup white wine 

Directions: 

Preheat oven at 450. Line a cookie sheet with foil and grease with a tablespoon of oil and set aside. 
In a small non-stick sauté pan on medium high heat cook onions and celery in 1 tablespoon of oil until vegetable are tender. Place in refrigerator to cool completely about 5 minutes. 
In a large mixing bowl add fish, cooked vegetables, 2 tablespoon parsley, eggs, Italian bread crumbs and salt & pepper mix well. Take a cookie scoop and form 1 ½ in balls and place on greased cookie sheet do this until you run out of mixture should make 20 balls. Roast in oven 18 to 20 minutes. 
While fish meatballs are baking in non-stick deep pan add 1/3 cup extra virgin olive and garlic cloves cook on medium high until garlic cloves are nice and golden on both sides be careful not to burn the garlic. Next add red pepper flake, crushed tomatoes, dry oregano, ¼ teaspoon of each sea salt & cracked black pepper and white wine lower heat to simmer cover with a lid and let sauce simmer 15 minutes. Remove fish balls out of the oven and add to sauce and simmer an additional 6 to 8 minutes. Plate meatballs in a large serving bowl or plate and top with remaining tablespoon fresh chopped parsley