These Fish Meatballs Are More Delicious Than You Can Imagine!

If using fresh fish fillets, remove any skin and bones. Finely chop or blend the fish into small pieces or a paste-like consistency.

Make the Meatball Mixture:
In a large bowl, combine the chopped fish with breadcrumbs, egg, minced garlic, chopped onion, parsley, oregano, cumin (if using), paprika, salt, and pepper. Mix until everything is well incorporated.

Shape the Meatballs:
Using your hands, form the fish mixture into small meatballs, about 1 to 1.5 inches in diameter. Be gentle, as fish meatballs are more delicate than meat-based ones.

Cook the Meatballs:
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, carefully add the fish meatballs to the pan. Fry them in batches to avoid overcrowding, turning them gently to cook evenly on all sides until they are golden brown and cooked through, about 4-5 minutes per side.

Serve:
Once the meatballs are cooked, remove them from the pan and drain any excess oil on paper towels. If you like, you can simmer them in a tomato sauce for a few minutes before serving.

Serving and Storage Tips:

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