Seriously good Fish Meatballs recipe
Light, flavorful, and irresistibly tender. These, Seriously good fish meatballs are the perfect way to enjoy fish.
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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
Use fresh cod – it has the best texture and mild sweetness. If using frozen, thaw it completely and pat it dry to remove excess moisture.
Don't overprocess the fish – pulse the cod just enough to break it down, don’t turn it into a paste.
Chill the mixture before shaping – refrigerate the mixture for 15-20 minutes. This makes shaping easier and helps the meatballs hold their shape.
Nutrition
Serving: 5piecesCalories: 184kcalCarbohydrates: 11gProtein: 16gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 70mgSodium: 509mgPotassium: 381mgFiber: 1gSugar: 1gVitamin A: 287IUVitamin C: 3mgCalcium: 40mgIron: 1mg
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