These Fish Meatballs Are More Delicious Than You Can Imagine!

Serving Suggestions:
Serve these fish meatballs with rice, in a soup, or alongside a light salad. They also pair wonderfully with a side of roasted vegetables or sautéed greens for a balanced meal.

Storage:
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can either microwave them or heat them in a skillet for a few minutes. You can also freeze these meatballs for up to 3 months. Just make sure to cool them completely before freezing.

Variations:
Spicy Fish Meatballs:
Add a little chili powder, cayenne pepper, or chopped fresh chili to the mixture for a spicy kick.

Herb Variations:
Feel free to experiment with other herbs, such as dill, cilantro, or thyme, to suit your taste.

Baked Fish Meatballs:
If you prefer not to fry, you can bake the fish meatballs. Preheat the oven to 375°F (190°C) and bake the meatballs on a lined baking sheet for about 15-20 minutes, or until golden and cooked through.

FAQ:
Can I use frozen fish for this recipe?
Yes! You can use frozen fish fillets. Just make sure to thaw them properly and remove any excess water before using them in the recipe.

Can I make these meatballs ahead of time?
Yes, you can make the fish meatballs ahead of time and refrigerate them for up to 1 day before cooking. You can also freeze the raw meatballs and cook them later.

What kind of fish works best for these meatballs?
White fish like cod, haddock, or tilapia works best as they have a mild flavor and flaky texture that holds up well in the meatballs.

Enjoy these delicious fish meatballs – they are full of flavor and a healthier alternative to the classic meat version! Perfect for a light dinner or a flavorful appetizer.