Red Fish Meatballs

by Editorial Staff

Cooking tender juicy fish meatballs for lunch? It’s delicious and healthy. And it’s not a shame to serve on the festive table.

Cook: 1 hour

Servings: 8


  • Fillet of red fish (trout, salmon, pink salmon) – 800 g
  • Chicken egg – 1 pc.
  • Bulb onions – 2 pcs.
  • Carrots – 1-2 pcs.
  • White loaf – 150 g
  • Milk – 100 ml
  • Vegetable oil – 60 g
  • Sugar – 1-2 tbsp
  • Salt to taste
  • Pepper to taste
  • Bay leaf – 1-2 pcs.
  • Tomato paste – 1-2 tbsp
  • Water (boiling water) – 300-400 ml


  1. Pass the fillet of red fish through a meat grinder.
  2. Peel the onion, wash, cut into cubes.
  3. Peel the carrots, wash, cut into thin strips.
  4. Cut off the crust from the loaf, soak the loaf in milk.
  5. Preheat a frying pan, pour in vegetable oil. Put half the onion in hot oil. Simmer, stirring occasionally, over medium heat for 2-3 minutes. Refrigerate.
  6. Put the minced meat in a bowl. Beat in an egg, season with salt, pepper, add onion with butter, squeezed loaf.
  7. Mix everything well. Beat the minced meat.
  8. With wet hands, form meatballs the size of a tangerine.
  9. Preheat a frying pan, pour in vegetable oil. Put prepared meatballs in hot oil. Fry over medium heat for 1-2 minutes (until golden brown).
  10. And then turn over and fry in the same way on the other side.
  11. So fry all the meatballs. Fold into a cauldron. Boil the kettle.
  12. Pour in vegetable oil. Put the other half of the onion and the carrots in the hot oil. Simmer, stirring occasionally, over medium heat for 2-3 minutes.
  13. Add tomato paste. Mix. Simmer for one minute.
  14. Add boiling water, salt, and pepper, add sugar, and bay leaf.
  15. Pour meatballs with vegetable gravy, bring to a boil. Simmer on the lowest heat for 10 minutes, covered.
  16. Red fish meatballs are ready. Serve with your favorite side dish. Both hot and cold are good.

Enjoy your meal!

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