Fish meatballs

Delicious smoked fish and canned tuna meatballs

Preparation time: 20 minutes
Rest time: 30 minutes
Frying time: 15 minutes
Total: 1 hour
Number of servings: 4

Are you looking for a simple and quick recipe to turn smoked fish and canned tuna into a delicious dish? Then, fish meatballs are exactly what you need! These easy-to-make mini delicacies are perfect for a quick dinner or a tasty snack at parties.

Recipe history
Fish meatballs have a long tradition in various culinary cultures, often used as an ingenious way to utilize surplus fish or as a healthier alternative to meatballs. They can be adapted based on available ingredients, and the combination of smoked fish and tuna offers an intense, perfectly balanced flavor.

Ingredients
- 1 can of tuna in brine (approximately 200 g)
- 200 g smoked herring (or other preferred smoked fish)
- 200 g boiled, mashed potatoes
- 100 g breadcrumbs (to bind the mixture)
- 2 cloves of garlic, finely chopped
- 2 green onions, chopped
- 1 tablespoon of hot mustard
- 1 tablespoon of tomato paste
- 1 tablespoon of freshly chopped parsley
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- Lemon pepper, to taste
- Cornmeal (for shaping)
- Oil for frying

Preparation
1. Preparing the ingredients: Start by draining the can of tuna well and cutting the smoked herring into small pieces. The boiled potatoes should be cooled and mashed to achieve a fine texture. The garlic and green onions will be finely chopped to better integrate into the mixture.

2. Mixing the ingredients: In a large bowl, add the tuna, herring, mashed potatoes, garlic, green onion, mustard, tomato paste, parsley, basil, oregano, and lemon pepper. Use a food processor to blend the mixture, but be careful not to turn it into a paste; it should remain slightly grainy.

3. Adjusting the mixture: If the mixture seems too soft, gradually add breadcrumbs until you achieve a consistency that allows for shaping the meatballs. It is important that they are not too sticky.

4. Resting the mixture: Cover the bowl with plastic wrap and let the mixture rest in the refrigerator for 30 minutes. This will help firm up the mixture and shape the meatballs.

5. Shaping and frying the meatballs: After the mixture has rested in the refrigerator, form balls about 3-4 cm in diameter. Roll each ball in cornmeal to achieve a crispy crust. Heat oil in a deep pan and fry the meatballs until golden and crispy, about 3-4 minutes on each side.

6. Removing and serving: Use a spatula to remove the meatballs from the pan and place them on paper towels to absorb excess oil.

Serving suggestions
These fish meatballs are delicious served alongside a fresh salad. A beet salad with a light balsamic dressing perfectly complements the flavor of the meatballs. You can also add a yogurt sauce with garlic for an extra touch of freshness.

Nutritional benefits
These meatballs are an excellent source of protein thanks to the fish and contain healthy carbohydrates from the potatoes. Additionally, the herbs add not only flavor but also vitamins and antioxidants. Cornmeal provides a gluten-free alternative for a crispy crust.

Frequently asked questions
- Can I use another type of fish?
Of course! You can experiment with other types of smoked or canned fish, such as salmon or mackerel.

- How can I make these meatballs less greasy?
For a healthier version, you can bake the meatballs in the oven at 180 degrees Celsius for 25-30 minutes, flipping them after 15 minutes.

- Can I prepare the meatballs in advance?
Absolutely! You can shape the meatballs and freeze them before frying. When you’re ready to serve them, just fry them straight from the freezer, adding a few extra minutes to the cooking time.

Possible variations
To add a touch of originality to your recipe, you can incorporate fresh herbs like dill or cilantro. You can also add a few slices of hot pepper for a spicy kick.

These fish meatballs are not only a quick and simple recipe but also an excellent way to bring a bit of variety to your menu. Enjoy!

 Ingredients: 1 can of tuna [in brine] 200 g smoked herring 200 g boiled potatoes 100 g breadcrumbs 2 cloves of garlic 2 green onions 1 tablespoon of hot mustard 1 tablespoon of tomato paste 1 tablespoon of chopped parsley 1 teaspoon of dried basil and oregano lemon pepper cornmeal oil for frying

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