Fish Meatballs

5 from 14 votes

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!

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Main Course

Cuisine: American, Mexican

Servings: people

Calories: 44kcal

Author: Sarah Trenalone

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

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:

Serve over spaghetti squash
Serve on a hoagie / submarine sandwich bun, and top with mozzarella cheese

Nutrition information is listed per fish meatball with 1/16th of the tomato sauce.

Nutrition