First clean the swordfish, removing the skin and the central bone, then cut it into pieces and blend it with a mixer.

Put it in a bowl with chopped parsley and garlic, egg, grated cheese, salt and sandwich bread.
Mix all the ingredients until a homogeneous mixture, then make meatballs slightly larger than a walnut.

Prepare the sauce: fry garlic and oil in a large saucepan, then remove the garlic, add the passata, salt and cook for at least 5 minutes.
Then add the meatballs and continue cooking over medium heat, turning occasionally.

When the sauce has shrunk, add salt and add the fresh mint: the swordfish meatballs with the sauce are ready.

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