Fish Meatballs with Dill Sauce

Ingredients

• 500g (1.1 lb) fresh fish fillets (cod, salmon, or a combination) 500g (1.1 lb) fresh fish fillets (cod, salmon, or a combination)
• 1 cup breadcrumbs 1 cup breadcrumbs
• 2 eggs 2 eggs
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying
• For the dill sauce: For the dill sauce:
• 1 cup sour cream 1 cup sour cream
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 15g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a food processor, blend the fish fillets until finely minced.
2. 2.
   In a large bowl, combine the minced fish, breadcrumbs, eggs, chopped onion, minced garlic, fresh dill, paprika, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Shape the mixture into small balls, about the size of a golf ball.
4. 4.
   Heat vegetable oil in a frying pan over medium heat. Fry the meatballs in batches until golden brown on all sides. Remove from the pan and drain on paper towels.
5. 5.
   In a separate bowl, mix together the sour cream, fresh dill, lemon juice, salt, and pepper to make the dill sauce.
6. 6.
   Serve the fish meatballs hot, accompanied by the dill sauce.

Treat your ingredients with care...

• Fish — Ensure that the fish fillets are fresh and free from any bones. Remove the skin before mincing.
• Breadcrumbs — You can use store-bought breadcrumbs or make your own by toasting and grinding stale bread.
• Dill — Fresh dill is recommended for its vibrant flavor. If unavailable, you can use dried dill, but reduce the quantity by half.

Tips & Tricks

• To achieve a crispy exterior, make sure the oil is hot before frying the meatballs.
• For a lighter version, you can bake the meatballs in the oven at 200°C (400°F) for 20 minutes instead of frying.
• Experiment with different types of fish to vary the flavor and texture of the meatballs.
• Serve the meatballs with a side of mashed potatoes or a fresh salad for a complete meal.
• Leftover meatballs can be refrigerated and enjoyed cold as a tasty snack or in sandwiches.

Serving advice

Serve the Fish Meatballs with Dill Sauce as a main course accompanied by a side of mashed potatoes or steamed vegetables. Garnish with fresh dill sprigs for an extra touch of freshness.

Presentation advice

Arrange the golden-brown fish meatballs on a platter and drizzle the dill sauce over them. Sprinkle some chopped fresh dill on top for a pop of color. Serve with a side of mashed potatoes and garnish with lemon wedges.