Remove and discard the skin from swordfish, and cut into chunks. Place swordfish chunks in a food processor, and pulse until finely chopped and swordfish resembles coarse ground beef. Place in a large bowl. Add breadcrumbs, cheese, parsley, chives, egg, black pepper, 1 1/2 teaspoons of the salt, and 2 of the minced garlic cloves. Gently stir until ingredients are well incorporated. Cover and chill 2 hours.
Heat 2 tablespoons of the oil in a 10-inch straight-sided saucepan over medium-high. Add onion, and cook, stirring often, until softened, about 5 minutes. Stir in Aleppo pepper, coriander, paprika, and remaining 3 minced garlic cloves. Cook 1 minute. Add wine; cook 3 minutes. Add chopped and crushed tomatoes, sugar, and remaining 2 teaspoons salt. Simmer, stirring often, 20 minutes.
Heat remaining 2 tablespoons oil in a large nonstick skillet over medium. Shape the swordfish mixture into 2 1/2-inch balls (about 1 1/2 ounces each). Cook, turning often, until browned on all sides, about 5 minutes.
Add swordfish meatballs to tomato sauce. Simmer until swordfish is cooked through, 6 to 8 minutes. Stir mint into sauce, and serve immediately.