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I eat a lot of fish and, besides trout fish soup (recipe that you can find here) or baked fish, from time to time I also like to cook fish meatballs.

Fish meatballs – a tasty, healthy and versatile main dish or appetizer

The other day, I bought a codfish and a pike-perch from the fishery and I decided to use the first one for some tasty, healthy and versatile fish meatballs. I eat these fish meatballs as a main dish, with a gluten free polenta and a cabbage salad, but they are also great as appetizers or in more complex combinations. You can prepare fish meatballs from a great variety of fish. I used codfish because this was what I had at that moment, but the meatballs would be great also with trout fish, for instance.

Codfish is appropriate for this type of dishes because it has a mild flavour

Besides, it is a rich source of selenium, phosphorus, protein, and B vitamins. On the other hand, codfish is low in carbs, calories or fat so you can integrate it in your diet if you are trying to lose weight or stay fit.

Fish meatballs - what ingredients do you need?

1 boneless codfish or some other type of fish, such as trout

1 small carrot

3 potatoes

1 bunch of parsley

1 slice of celery root

1 egg - if you don't want to use egg, replace it with 1 teaspoon of chia seeds mixed with 3 tablespoons of water, leave 10 minutes and then add the gelatinous mixture in the rest of the ingredients, but keep in mind the meatballs won't be so thick, but they will still cook in the oven.

1 small clove of garlic

salt, pepper

3 teaspoons of gluten free semolina (optional)

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Directions

1. Wash the potatoes and put them to boil in a pot with water. Leave to boil approximately 20 minutes, until they are tender.
    
2. Meanwhile, debone the fish (first, take off the peel).
    
3. Grate the carrot, the celery root and the garlic and leave them in the same bowl.
   
   
    
4. When the potatoes are tender, take them out, leave to cool a little and then unpeel. Mash them with a fork or a special device and add the mixture in the same bowl with the carrot, celery and garlic. Finely chop the parsley and add it too in the same bowl. In the middle of all these put an egg, salt and pepper and start mixing all the ingredients very well.
    
5. If the composition is too soft, add 2 teaspoons of gluten free semolina or 2 teaspoons of almond floor.
    
6. Afterwards, take 1-2 teaspoons for this composition, wet your hand a little bit and form the meatballs in round or oval shape. As you form them, place them on a wooden board, previously sprinkled with a little bit of water.
   
   
    
7. Preheat oven, line a tray with a baking paper, add the meatballs and put the tray in the oven. Bake until the fish meatballs are golden brown.

You can also cook them on the grill but if you do so, place each and one of them on a tiny piece of celery root or squash rounds, not to burn.

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These are my fish meatballs. They are very tasty, special, versatile and, of course, healthy. You can pair them with so many other dishes, depending on your inspiration, mood or just the other foods you have in the house at that moment.