Fish meatballs are versatile and flavorful, offering a lighter alternative to traditional meat-based recipes. You can make them with various types of fish depending on what’s available or what flavors you prefer. White fish such as cod, haddock, or tilapia work well, but you can also use salmon or a mix of different fish to enhance the flavor.
Preparation Time
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients (for four people)
- 500g white fish fillets (such as cod, haddock, or tilapia), or salmon, skinned and boned
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh parsley, chopped
- 1 egg, beaten
- ½ cup breadcrumbs
- Zest of 1 lemon
- 2 tablespoons grated Parmesan cheese (optional)
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil (for frying)
- 1 teaspoon paprika (optional for a kick)
- 1 tablespoon fresh dill (optional)
- ½ cup flour (for coating)
- Olive oil or sunflower oil (for frying)
1 tablespoon is approximately 15 ml, and a teaspoon is approximately 5 ml.
Preparation Method
Step 1: Prepare the Fish Mixture
Begin by finely chopping the fish fillets. Alternatively, you can pulse them briefly in a food processor to ensure the fish is finely minced but not a paste. Place the minced fish in a large mixing bowl.
Step 2: Add the Ingredients
Add the chopped onion, minced garlic, parsley, beaten egg, breadcrumbs, lemon zest, Parmesan (if using), paprika (optional), dill (optional), salt, and pepper to the fish mixture. Mix well to combine all ingredients evenly.
Step 3: Form the Meatballs
Using your hands or a spoon, form the mixture into small, evenly-sized meatballs (about 1 inch in diameter). Depending on the size, you should get 15-20 meatballs.
Step 4: Coat in Flour
Roll each meatball in a little flour to lightly coat them. This will give them a nice golden crust when frying.
Step 5: Fry the Meatballs
Heat the olive oil (or sunflower oil) in a large frying pan over medium heat. Once hot, carefully place the fish meatballs into the pan and fry for about 3-4 minutes on each side or until golden brown and cooked. Be careful not to overcrowd the pan. You may need to fry them in batches.
Step 6: Drain and Serve
Once fried, transfer the meatballs to a plate lined with paper towels to drain any excess oil. Serve warm with your favorite dipping sauce or as part of a main course with rice, salad, or vegetables.
Tips and Tricks
- Fish Choices: Firm white fish like cod, haddock, and tilapia hold together well when making meatballs. Salmon can be used for a richer flavor, while a mixture of fish varieties can create a more complex taste.
- Dairy-Free Option: Omit the Parmesan for a dairy-free version, and the meatballs will still be delicious.
- Gluten-Free Option: To make this recipe suitable for a gluten-free diet, substitute the breadcrumbs with gluten-free breadcrumbs or ground oats.
Serving Suggestions
These fish meatballs pair wonderfully with a light salad or roasted vegetables. They can also be served with a yogurt-based dipping sauce, aioli, or lemony tahini sauce. They also make a great addition to pasta or rice dishes.
Wine Pairing
A crisp white wine pairs perfectly with fish meatballs. For example, a Bulgarian Chardonnay or Sauvignon Blanc will complement the delicate flavors of the fish. The citrusy notes and balanced acidity will enhance the freshness of the dish.
Nutritional Information (Per Serving)
- Calories: 280 kcal
- Protein: 24g
- Fat: 12g
- Carbohydrates: 15g
- Fiber: 2g
- Sodium: 320mg
Dietary Modifications
- Gluten-Free: To make the fish meatballs gluten-free, replace regular breadcrumbs with gluten-free breadcrumbs or finely ground oats. Be sure to check the labels on any packaged ingredients, such as spices, to ensure they are gluten-free.
- Dairy-Free: For a dairy-free option, simply omit the Parmesan cheese. You can also substitute nutritional yeast to add a cheesy, umami flavor without dairy.
- Low-Carb: To make this dish lower in carbohydrates, replace the breadcrumbs with crushed pork rinds or almond flour for the binding.
- Vegetarian Alternative: Though this is a fish dish, you can make a vegetarian version using tofu or chickpeas as the base for the meatballs. Blend the ingredients in a food processor until they are similar in consistency.
Storage Suggestions
These fish meatballs can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in the oven at 150°C (300°F) for about 10 minutes. You can also freeze the uncooked meatballs for up to 1 month and fry them directly from frozen, adding a few extra minutes to the cooking time.
About Fish Meatballs
Fish meatballs are a staple in many Mediterranean and Scandinavian cuisines, where they’re often enjoyed as part of a main course or as an appetizer. Fresh fish make them lighter than traditional meat-based meatballs, and adding herbs like parsley, dill, and garlic gives them flavor. These versatile bites can be served in various ways, from hearty stews to finger foods for parties.
Cultural Context
Fish-based dishes, including meatballs, have long been a part of coastal communities’ diets across Europe and beyond. In Mediterranean countries, such as Italy and Greece, fish meatballs are often made using fresh catches from the sea and served with simple sauces. Scandinavian countries also have variations of fish meatballs, known as “fiskeboller” in Norway, often served with potatoes and creamy sauces. This dish reflects the resourcefulness and adaptability of coastal cultures, using readily available ingredients in delicious and innovative ways.
