Seriously good fish meatballs recipe
Light, flavorful, and irresistibly tender – these Seriously good fish meatballs are the perfect way to enjoy fish.
Packed with fresh dill, bright lemon, and just the right amount of seasoning, they bring a taste of spring to your table.
Whether serving them as an appetizer or a satisfying main dish, these tender fish meatballs pair beautifully with a warm, velvety sauce on the side. They’re a great alternative to traditional meatballs, making them perfect for Easter, a special dinner, or any time you’re craving something fresh and wholesome.
Why you will love this recipe
Light and flavorful – the combination of fresh dill, zesty lemon, and mild, flaky cod makes these meatballs taste bright and refreshing, perfect for spring and beyond.
Easy and baked – no frying required! Baking keeps them tender while making the process mess-free and hands-off.
Healthy and wholesome – packed with lean protein, fresh herbs, and simple ingredients, they’re a nutritious alternative to meat-based meatballs.
Perfect for any occasion – served as an appetizer, a main course, or part of an Easter feast, they will be the star.
Customizable – serve them with a creamy dill sauce, a light lemony broth, rich, velvety gravy or simple tomato sauce – there’s a sauce for every craving!
Ingredients, Variations and Substitutions
Cod fillets are the base for the meatballs; their mild flavor and flaky texture make it easy to mix with seasonings and binders. If cod isn’t available, haddock, pollock, or even tilapia can work as substitutes. Make sure the fish is fresh and well-drained to prevent excess moisture. If you’re looking for a richer option, salmon adds a buttery depth, though it will slightly change the flavor profile.
Breadcrumbs and egg create the perfect binding. Regular breadcrumbs give a soft, even texture, while panko breadcrumbs can make the meatballs a little lighter and fluffier. For a gluten-free option, crushed rice crackers or almond flour work just as well. If you’re avoiding eggs, a flaxseed egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) will keep things together without affecting the taste.
Lemon zest and fresh dill add freshness. The zest adds a subtle citrusy punch without extra liquid, while dill enhances the seafood’s natural sweetness. If dill isn’t your favorite, fresh parsley or chives can add a different but equally fresh herbal note.
Garlic and shallot – add depth without overpowering the delicate fish. Shallots have a mild sweetness that complements seafood beautifully, but if you don’t have them on hand, finely minced red onion or green onions can do the trick.
Salt, black pepper, and Dijon mustard enhance the overall flavor. The mustard provides a subtle tang and depth, helping to balance the richness of the fish. If you prefer something milder, a dash of Worcestershire sauce or a teaspoon of Greek yogurt can add a similar touch of umami.
A drizzle of olive or vegetable oil before baking helps develop a golden, lightly crisp exterior without drying them out. If you prefer, melted butter or even avocado oil can work for a slightly different finish.
For the simple sauce, fish or vegetable broth, white wine, lemon juice, fresh dill, and flour will create a creamy, tangy dip that perfectly complements the baked fish meatballs.
Equipment you will need
- Food processor or meat grinder (optional)
- Paper towels
- Microplane or grater
- Garlic press (optional)
- Measuring spoons & cups
- Baking sheet
- Parchment paper
- Brush or oil spray
- Mixing bowl
- Sharp knife
- Whisk or spoon
- Cookie scoop
- Tongs or a spatula
Top Tips
Use fresh fish – it has the best texture and mild sweetness. If using frozen, thaw it thoroughly and pat it dry to remove excess moisture.
Don’t overprocess the fish – if using a food processor, pulse the cod just enough to break it down—don’t turn it into a paste. A little texture keeps the meatballs light.
Chill the mixture before shaping – if the mixture feels soft or sticky, refrigerate it for 15-20 minutes. This makes shaping easier and helps the meatballs hold their shape.
Grate the shallot – grated shallots or onions release juices that help keep the meatballs moist and flavorful.
Use wet hands or a cookie scoop – wetting your hands prevents sticking, or use a cookie scoop for uniform meatballs that bake evenly.
Lightly oil before baking – a small brush or spray of olive oil helps the meatballs develop a golden, slightly crispy exterior.
Don’t overbake – fish cooks quickly! Bake just until they reach 145°F (63°C) inside to keep them tender. Overbaking can dry them out.
Step-by-step instructions
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper and lightly brush it with olive oil.
- Finely chop the cod or pulse it in a food processor until combined (not a paste, keep some texture).
- In a large bowl, mix the chopped cod, breadcrumbs, egg, shallot, garlic, dill, parsley, lemon zest, lemon juice, sea salt, pepper, Dijon mustard, and olive oil.
- Stir until well combined. If the mixture feels too wet, add a little more breadcrumbs.
- Using wet hands or a cookie scoop, form small meatballs (about 1 ½ inches in diameter, golf ball size).
- Place them on the prepared baking sheet, spacing them out.
- Lightly brush or spray the tops with olive oil for a golden finish.
- Bake for 12-15 minutes, flipping halfway through, until golden brown and cooked through (internal temp of 145°F / 63°C).
- While the meatballs bake, melt the butter in a saucepan, whisk in the flour, and cook for 1 minute to remove the raw taste. Gradually whisk in the broth and wine, letting it thicken. Add lemon juice, mustard, dill, and seasonings, whisking until smooth.
- Add the baked meatballs to the sauce or serve it on the side.
Best ways to enjoy Fish Meatballs
With crispy roasted potatoes – roasted baby potatoes will contrast nicely with the delicate fish meatballs.
Light spring salad – a mix of arugula, cucumber, and radish with a lemony vinaigrette.
White Rice or Quinoa – a side of fluffy rice or quinoa tossed with fresh herbs.
Roasted asparagus or green beans – lightly seasoned with olive oil, lemon, and garlic.
Zucchini noodles – a delicious low-carb option.
Creamy mashed cauliflower – with garlic and a dollop of sour cream or Greek yogurt.
Pickled vegetables – a small side of pickled cucumbers or carrots will bring a tangy, crunchy element to your meal.
Buttery corn on the cob – a fresh contrast to the savory fish meatballs.
Crunchy slaw – a refreshing cabbage slaw with a tangy dressing.
Panko topping – you can mix panko breadcrumbs with a little olive oil and fresh herbs, then sprinkle them on top of the meatballs before baking.
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Storage instructions, reheating
Make-Ahead Tips:
- Prepare the mixture ahead, cover, and refrigerate for up to 24 hours before shaping and baking.
- Pre-shape the meatballs and place them on a baking sheet. Cover tightly with plastic wrap and refrigerate for up to 12 hours before baking.
- Freeze before baking – arrange the shaped meatballs on a parchment-lined tray and freeze until solid. Then transfer to a freezer bag or an airtight container for up to 3 months. Bake directly from frozen at 400°F (200°C) for 18-20 minutes.
Storage Instructions:
- Refrigerate leftovers – store baked meatballs in an airtight container for up to 3 days in the fridge.
- Freeze baked meatballs – let them cool completely, then freeze in a single layer before transferring to a freezer-safe container or bag. They last up to 3 months.
Reheating Instructions:
- Oven (best method): Reheat at 350°F (175°C) for 8-10 minutes until warmed. If frozen, bake for 15-18 minutes.
- Stovetop: Heat in a pan with a splash of olive oil over medium-low heat, turning occasionally until heated through.
- Microwave (quickest): Heat in 30-second intervals until warm, but be careful—microwaving can make them dry.
- Reheat from frozen: Bake at 375°F (190°C) for 15-18 minutes, no need to thaw.
Sauce Storage:
- The lemon-dill yogurt sauce keeps 3-4 days in the fridge in an airtight container. Stir before serving.
Seriously good Fish Meatballs recipe
Equipment
- Large and medium mixing bowl
- Food processor or meat grinder
- grater
- baking sheet
- parchment paper
- measuring cups and spoons
- cookie scoop or spoon
- spatula
Ingredients
For the Fish Meatballs
- 1 lb cod fillet finely chopped or pulsed in a food processor
- 1/2 cup breadcrumbs
- 1 egg
- 1 small shallot finely grated
- 1 garlic clove minced
- 2 tbsp fresh dill chopped
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp Dijon mustard
- 1 tbsp olive oil
For the Lemon-Herb Gravy
- 2 tablespoons butter
- 2 tablespoons flour or cornstarch for a gluten-free option
- 1 cup fish broth or vegetable broth
- ½ cup white wine or more broth
- 1 tablespoon lemon juice
- ½ teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt & white pepper
- 1 tablespoon dill fresh, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper and lightly brush it with olive oil.
- Finely chop the cod or pulse it in a food processor until just combined (not a paste—keep some texture).
- In a large bowl, mix the chopped cod, breadcrumbs, egg, shallot, garlic, dill, parsley, lemon zest, lemon juice, salt, pepper, Dijon mustard, and olive oil.
- Stir until well combined. If the mixture feels too wet, add a little more breadcrumbs.
- Using wet hands or a cookie scoop, form small meatballs (about 1 ½ inches in diameter).
- Place them on the prepared baking sheet, spacing them out.
- Lightly brush or spray the tops with olive oil for a golden finish.
- Bake for 12-15 minutes, flipping halfway through, until lightly golden and cooked through (internal temp of 145°F / 63°C).
- While the meatballs bake, melt the butter in a saucepan, whisk in the flour, and cook for 1 minute to remove the raw taste. Gradually whisk in the broth and wine, letting it thicken. Add lemon juice, mustard, dill, and seasonings, whisking until smooth.
- Add the baked meatballs to the sauce or serve it on the side.
Notes
Nutrition
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Conclusion
These flavorful meatballs prove that seafood can be as comforting and satisfying as classic meatballs. Their delicate texture, fresh herbs, and citrusy notes bring a delicious twist to your table, whether you’re making them for a special occasion like Easter or just a simple Friday night dinner.
Pair them with your favorite sauce, serve them alongside roasted veggies or a fresh salad. Give them a try, and let me know how you serve them. I’d love to hear your delicious ideas in the comments!
FAQ about Fish Meatballs.
Can I use a different type of fish instead of cod?
Yes! While cod is mild and flaky, you can substitute it with haddock, pollock, or even halibut. If you want a richer flavor, salmon is a great option (though it will have a different texture).
How do I prevent the meatballs from falling apart?
Make sure your mixture isn’t too wet—pat the fish dry before using, and don’t skip the binding ingredients like eggs and breadcrumbs. Chilling the mixture for 15-20 minutes before shaping also helps them hold together.
What’s the best sauce to serve with them?
These meatballs pair beautifully with a creamy dill sauce, lemon butter sauce, or even a light broth-based gravy for extra warmth and richness.
