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German Fish Meatballs with Green Sauce

This is a surprisingly quick dish to put together, once you know what you're doing. If you have a meat grinder, the meatballs come together in a flash (If you don't have a meat grinder, pulse fish fillets in a food processor, or chop finely with a knife), and the sauce really doesn't take more than a few minutes to make. And if you pre-grind the fish and keep it in the fridge, you could easily whip this up in less than 30 minutes.

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4 people
Calories: 375 kcal
Course: Main Course
Cuisine: German

Ingredients

FISH BALLS
  • 1 pound ground fish
  • 2 eggs, lightly beaten
  • 2 teaspoons salt
  • 6 tablespoons plain breadcrumbs
  • 2 teaspoons minced fresh dill
  • 2 teaspoons minced fresh parsley
GREEN SAUCE
  • 1/4 cup unsalted butter
  • 1 large shallot, about 1/3 cup, minced
  • 1 cup fish stock or chicken stock
  • 2 tablespoons minced spinach, amaranth or lamb's quarters
  • 1/4 cup chopped sorrel optional
  • 1/4 cup minced parsley
  • 2 tablespoons chopped dill
  • 2 tablespoons minced garlic chives or regular chives
  • 1 sage leaf minced
  • salt and black pepper
  • 1/2 cup sour cream, at room temperature

Instructions

    Cup of Yum
  1. To make the meatballs, simply mix all the ingredients in a bowl and form into small meatballs, about the size of a walnut. To cook, bring a large pot of salty water to a boil and gently lower the fish balls one at a time into the water. They will sink. Turn the heat down to a bare simmer -- if you let it boil again, it can destroy your fish balls. Simmer gently until the meatballs float. Look for a total cooking time of about 10 minutes or so.
  2. Remove the fish balls from the hot water and set aside.
  3. While you are heating up the poaching water, make the green sauce. Heat the butter in a large saute pan over medium-high heat. When it's hot, add the shallot and saute until it's translucent and soft, about 3 minutes or so. Don't let them brown. Add the stock and bring to a boil. Boil hard for a few minutes until the sauce reduces by about one-third.
  4. Turn the heat as low as it will go and stir in all the herbs. Let them all wilt. Add salt and black pepper to taste and turn the heat off.
  5. When all the fish balls are ready, turn the heat back onto the sauce to warm it, and coat the fish balls with the sauce. When the sauce boils again, turn off the heat, let the bubbling subside and add the sour cream, stirring constantly. Adjust for salt and black pepper once more and serve at once.

Nutrition Information

Calories 375kcal (19%) Carbohydrates 14g (5%) Protein 30g (60%) Fat 22g (34%) Saturated Fat 12g (60%) Cholesterol 184mg (61%) Sodium 1590mg (66%) Potassium 578mg (17%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 1817IU (36%) Vitamin C 10mg (11%) Calcium 117mg (12%) Iron 3mg (17%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 375

% Daily Value*

Calories 375kcal 19%
Carbohydrates 14g 5%
Protein 30g 60%
Fat 22g 34%
Saturated Fat 12g 60%
Cholesterol 184mg 61%
Sodium 1590mg 66%
Potassium 578mg 12%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 1817IU 36%
Vitamin C 10mg 11%
Calcium 117mg 12%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.