Fish Meatballs
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
16 people
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Calories
44 kcal
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Course
Main Course, Appetizer
Fish Meatballs
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These easy fish meatballs (fish balls) are adapted from the Mexican dish Albondigas de Pescado and are made with sardines. Serve them with a quick and easy tomato sauce as an appetizer, or add them to pasta for seafood spaghetti and meatballs!
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Ingredients
Fish Meatballs:
- 2 tins sardines (~4oz), packed in olive oil, oil reserved King Oscar Brisling Sardines recommended
- 1 cup Panko breadcrumbs, divided
- ½ cup plain yogurt (whole milk)
- 1 egg
- 1 teaspoon Old Bay seasoning
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon red chili pepper flakes
Quick Tomato Sauce:
- 1 tablespoon olive oil
- 1 onion, finely diced
- 2 cloves garlic, finely diced
- ½ teaspoon salt
- ½ teaspoon Old Bay seasoning
- ½ teaspoon red chili pepper flakes
- 1 bay leaf
- 1 sprig rosemary, destemmed
- 2 cups canned whole tomatoes (⅔ 28oz can) high-quality tomatoes like San Marzano recommended
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Instructions
- Remove sardines from can, reserving oil, and place them into the basin of a food processor or blender. Add remaining fish meatball ingredients, along with the oil from one tin (about 2 TB) to the basin. Blend until smooth. Tip: Don't have a blender? Mash the ingredients in a bowl with a fork as thoroughly as possible.
- Scoop batter into a bowl. Use a spoon to stir in the remaining breadcrumbs.
- Use a 1 ½ TB scoop (or another small scoop) to form the mixture into small balls. Use your hands to roll the balls into more perfect spheres if necessary.
- Set fish meatballs on a rimmed baking sheet, and refrigerate about 10 minutes.
- While the meatballs chill, start the tomato sauce.
- Heat the olive oil over medium heat in a large pan or wok. Cook the onions and garlic until they soften, about 5 minutes.
- Add the canned tomatoes to the pan, and crush the tomatoes with the back of a wooden spoon.
- Add the spices, rosemary, and the bay leaf. Cover pan and simmer for 10-15 minutes.
- While the sauce simmers, turn on your broiler.
- Take the meatballs out of the fridge, and broil them for about 5 minutes until they're golden. Tip: Smaller meatballs may finish cooking faster-- keep an eye on them as they cook.
- Serve the meatballs as an appetizer with the sauce on the side, or toss freshly cooked pasta into the tomato sauce and serve the meatballs on top.
- Leftovers:Leftover meatballs can be refrigerated and used within 1-2 days. Reheat under the broiler.
Notes
- Makes approximately 16 large fish meatballs, or more smaller fish meatballs.
- Recipe easily doubles or triples.
- More fish meatball + tomato sauce ideas:
- Nutrition information is listed per fish meatball with 1/16th of the tomato sauce.
- Serve over spaghetti squash
- Serve on a hoagie / submarine sandwich bun, and top with mozzarella cheese
Nutrition Information
Show Details
Calories
44kcal
(2%)
Carbohydrates
5g
(2%)
Protein
2g
(4%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
13mg
(4%)
Sodium
235mg
(10%)
Potassium
103mg
(3%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
139IU
(3%)
Vitamin C
3mg
(3%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16people
Amount Per Serving
Calories 44 kcal
% Daily Value*
| Calories | 44kcal | 2% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 13mg | 4% |
| Sodium | 235mg | 10% |
| Potassium | 103mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 139IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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