Fish balls are such a great alternative to meatballs — they’re just as easy to make, but are much lighter. Although I’ve already shared two recipes on the blog for fish balls (these lemon cod cakes and these za’atar spiced cod patties), here’s one more to add to my repertoire. Cooked in tomato sauce and stuffed with fresh coriander, these fish balls are packed with flavor and are so quick to put together. We never get bored of having them!
You can make these fish balls using any white fish, but I find that they work best with whiting fish — a member of the cod family. I find that whiting is much softer than cod, making it the perfect fish to use to form fish balls. Whiting goes beautifully well with a tomato sauce, especially when spiced with Moroccan-inspired ingredients.
- 2 tablespoons olive oil
- 1 onion, diced
- 2 teaspoons mild paprika
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 cup water
- 2 tablespoons chopped fresh coriander
- Salt and pepper
- 1 onion
- 400g whiting fish fillets (or any white flesh fish like cod or tilapia)
- 1 egg
- 2 tablespoons fresh coriander leaves
- Pinch of nutmeg