I have always loved the Portuguese style of pairing seafood and sausage together, because it feels so indulgent and lusty. This is a simple recipe that can be halved or doubled, or elevated with herbs, olives, or preserved lemon. It's also a great opportunity to use a sustainably harvested fish like Pacific rockfish, or cod (in most cases, but always good to check with NOAA or Monterey Bay Aquarium Seafood Watch if your fishmonger doesn't have that information)
Pure comfort food that can be modified for meatless diets without sacrificing rich umami flavors. If you have time, mix and form meatballs a few hours ahead of time and chill in the fridge. They will firm up nicely and be easier to handle in the pan. Alternatively, as a healthier and less messy option, you can freeze the meatballs and cook them in an air fryer, but you'll be sacrificing some depth in your sauce.