Delightful Fish Meatballs

Fish Meatballs

Introduction

Fish meatballs are a delicious and nutritious dish that brings together the flavors of fresh fish and aromatic spices. They are easy to prepare and can be enjoyed as a main course with rice or as a snack on their own. With their soft texture and delightful taste, fish meatballs offer a unique twist on traditional meatballs, making them a great option for anyone looking to try something new.

Why Make This Recipe

Making fish meatballs is not only a fantastic way to incorporate more fish into your diet, but it is also a simple and quick recipe that can be ready in no time. Fish is rich in essential nutrients, making it an excellent choice for healthy meals. Additionally, this recipe allows you to experiment with various spices and herbs to create a taste that suits your preference. Whether you’re serving it for a family dinner or a casual gathering, fish meatballs are sure to impress.

How to Make Fish Meatballs

Here’s a step-by-step guide on how to make these tasty fish meatballs:

Ingredients:

500g/1 lb white fish fillets (skinless, cut in pieces)
1 egg white (add leftover yolk to scrambled eggs!)
1/2 red onion (grated using a box grater)
2 garlic cloves (finely minced)
1 tsp cumin powder
1 tsp coriander powder
1/4 tsp cinnamon powder
1/4 tsp cardamom powder
1 tsp cooking salt (kosher salt)
1/2 cup rice flour (or sub cornflour/cornstarch)
2 tbsp chopped parsley
70g/2.5 oz Danish feta (plus extra for optional garnish)
2 tbsp extra virgin olive oil
3/4 cup plain yogurt (unsweetened)
1/2 cup tightly packed mint leaves
2 tsp lemon juice
1/4 tsp cooking/kosher salt
Parsley or coriander (roughly chopped for garnish)
Persian Jewelled Rice (or plain basmati rice, for serving)

Directions:

Fish & Egg Blitz: Place the fish and egg white in a food processor. Blitz on high until smooth, about 30 seconds to 1 minute. A stick blender can also be used.
Kofta Mixture: Add the grated onion, garlic, spices, salt, rice flour, and parsley to the fish mixture. Blitz on high until smooth, with a consistency like a paste.
Feta Addition: Remove the blade from the food processor and crumble in the feta cheese. Gently mix to keep the feta chunks intact.
Form Koftas: Wet your hands and shape the mixture into 10-12 portions, forming them into 10cm/4” cylinders. Thread them onto skewers and flatten slightly.
Cook: Heat olive oil in a large non-stick pan over medium-high heat. Cook half the koftas for about 2 minutes on each side until golden or until the internal temperature reaches 50°C/122°F.
Rest and Repeat: Remove the cooked koftas onto a plate and cook the remaining ones. The internal temperature should rise to 55°C/131°F.
Serve: Serve with minted yogurt and Persian Jewelled Rice for a stunning platter.

How to Serve Fish Meatballs

Fish meatballs go well with a side of rice, especially Persian Jewelled Rice. Top them off with a dollop of minted yogurt and a sprinkle of fresh herbs for an attractive presentation.

How to Store Fish Meatballs

Store leftover fish meatballs in an airtight container in the refrigerator for up to 2 days. They can also be frozen for up to a month. Make sure to thaw them in the fridge before reheating.

Tips to Make Fish Meatballs

Use fresh fish fillets for the best flavor.
Don’t over-blend the mixture; keep some texture with the feta.
Wet your hands when shaping the koftas to prevent sticking.

Variation

You can add chopped vegetables, like spinach or zucchini, to the mixture for added nutrition. You can also try using different types of fish, such as salmon or tilapia, to change the flavors.

FAQs

1. Can I make fish meatballs ahead of time?
Yes, you can prepare the meatballs in advance and refrigerate them until you are ready to cook.

2. What can I use instead of feta cheese?
If you prefer, you can substitute feta with ricotta cheese or omit it altogether for a dairy-free version.

3. Are fish meatballs gluten-free?
Yes, if you use rice flour or cornflour/cornstarch instead of regular flour, the dish can be made gluten-free.