Looking for versatile, budget-friendly meals that deliver big on flavor? Fish balls are your secret weapon! From quick weeknight dinners to impressive party appetizers, these little spheres of deliciousness transform ordinary ingredients into extraordinary dishes. Whether you’re craving comforting soups, zesty stir-fries, or creative new favorites, we’ve gathered 25 mouthwatering recipes that will make fish balls your new go-to ingredient. Let’s dive in and discover your next family favorite!
Spicy Thai Fish Ball Curry
Ever had one of those days where your taste buds are screaming for adventure but your energy level is whispering “takeout menu”? Enter this fiery, soul-warming Spicy Thai Fish Ball Curry that delivers maximum flavor with minimal fuss—it’s basically a flavor vacation in a bowl, minus the jet lag.
Ingredients
- Fish balls – 1 lb
- Coconut milk – 1 (14 oz) can
- Red curry paste – 3 tbsp
- Fish sauce – 1 tbsp
- Brown sugar – 1 tsp
- Vegetable oil – 1 tbsp
- Lime juice – 2 tbsp
- Thai basil leaves – ¼ cup
Instructions
- Heat 1 tbsp vegetable oil in a large pot over medium heat until it shimmers.
- Add 3 tbsp red curry paste and cook for 2 minutes, stirring constantly, until fragrant. Tip: Toasting the paste deepens its flavor and prevents a raw taste.
- Pour in 1 can coconut milk, stirring to combine with the curry paste until smooth.
- Add 1 lb fish balls to the pot, ensuring they’re fully submerged in the sauce.
- Simmer uncovered for 10 minutes, stirring occasionally to prevent sticking.
- Stir in 1 tbsp fish sauce and 1 tsp brown sugar until fully dissolved.
- Continue simmering for another 5 minutes until the sauce thickens slightly. Tip: The fish balls are ready when they float and have a firm, springy texture.
- Remove from heat and stir in 2 tbsp lime juice and ¼ cup Thai basil leaves. Tip: Adding basil off-heat preserves its bright, aromatic flavor.
Finally, you’re left with tender fish balls swimming in a creamy, spicy coconut sauce that’s bold but balanced. The texture is a delightful contrast—springy fish balls against the silky curry—and it’s fantastic served over jasmine rice or slurped straight from the bowl when no one’s watching.
Garlic and Herb Fish Balls with Lemon Butter Sauce
Fabulous news for anyone who thinks fish should be more fun than fancy—these garlic and herb fish balls are here to shake up your dinner routine with zero fuss and maximum flavor. Forget complicated seafood dishes that require a culinary degree; we’re making tender, herby fish balls that swim in a zesty lemon butter sauce so good, you’ll want to drink it with a straw. Let’s dive in and turn that fish into the life of the party!
Ingredients
White fish fillets – 1 lb
Breadcrumbs – ½ cup
Garlic – 3 cloves
Fresh parsley – ¼ cup
Egg – 1
Salt – 1 tsp
Black pepper – ½ tsp
Butter – 4 tbsp
Lemon juice – 2 tbsp
Chicken broth – ½ cup
Instructions
1. Pat the white fish fillets completely dry with paper towels to remove excess moisture.
2. Chop the fish into small chunks and place them in a food processor.
3. Pulse the fish for 15 seconds until it forms a coarse paste.
4. Add the breadcrumbs, minced garlic, chopped parsley, egg, salt, and black pepper to the food processor.
5. Pulse the mixture for another 20 seconds until all ingredients are fully combined.
6. Wet your hands with cold water to prevent sticking, then scoop 1 tablespoon of the mixture.
7. Roll the mixture between your palms to form 1-inch balls, placing them on a parchment-lined baking sheet.
8. Chill the fish balls in the refrigerator for 20 minutes to help them hold their shape during cooking.
9. Melt 2 tablespoons of butter in a large skillet over medium heat.
10. Add the fish balls to the skillet in a single layer, leaving space between them.
11. Cook the fish balls for 4 minutes until the bottoms are golden brown.
12. Gently flip each fish ball with a spatula and cook for another 4 minutes until golden on all sides.
13. Remove the fish balls from the skillet and set them aside on a plate.
14. Add the remaining 2 tablespoons of butter to the same skillet over medium heat.
15. Pour in the lemon juice and chicken broth, scraping up any browned bits from the bottom of the pan.
16. Simmer the sauce for 3 minutes until it thickens slightly and coats the back of a spoon.
17. Return the fish balls to the skillet and toss them gently in the sauce for 1 minute to coat evenly.
Delightfully tender with a golden crust, these fish balls offer a burst of garlic and herbs in every bite, balanced by the bright, buttery lemon sauce. Serve them over creamy mashed potatoes to soak up every drop of that irresistible sauce, or tuck them into warm pita bread with a crisp salad for a quick, satisfying meal that feels anything but ordinary.
Classic Italian Fish Ball Marinara
Savor this twist on Italian comfort food that’ll have your taste buds doing the tarantella—these tender fish balls swimming in a zesty marinara are so good, they might just replace your nonna’s meatballs (don’t tell her we said that).
Ingredients
White fish fillets – 1 lb
Breadcrumbs – ½ cup
Egg – 1
Garlic – 2 cloves
Olive oil – 2 tbsp
Crushed tomatoes – 28 oz can
Salt – 1 tsp
Black pepper – ½ tsp
Fresh basil – ¼ cup
Instructions
1. Chop the white fish fillets into small pieces until they resemble a coarse paste.
2. Mince the 2 cloves of garlic finely.
3. Combine the chopped fish, ½ cup breadcrumbs, 1 egg, minced garlic, ½ tsp salt, and ¼ tsp black pepper in a large bowl.
4. Mix the ingredients with your hands until fully incorporated—this ensures even distribution and better texture.
5. Shape the mixture into 1-inch balls, rolling them firmly between your palms to prevent breaking during cooking.
6. Heat 2 tbsp olive oil in a large skillet over medium heat until it shimmers.
7. Place the fish balls in the skillet and cook for 3–4 minutes, turning occasionally, until golden brown on all sides.
8. Pour in the 28 oz can of crushed tomatoes, stirring gently to coat the fish balls.
9. Add the remaining ½ tsp salt and ¼ tsp black pepper to the sauce.
10. Bring the sauce to a simmer, then reduce heat to low, cover, and cook for 15 minutes to let flavors meld.
11. Chop the ¼ cup fresh basil and stir it into the sauce just before serving—adding herbs at the end preserves their bright flavor.
Enjoy these delicate fish balls that practically melt in your mouth, with the tangy marinara providing a vibrant counterpoint. Serve them over spaghetti for a classic feel, or scoop them up with crusty bread to savor every last drop of sauce.
Sweet and Sour Fish Ball Stir-Fry
Mmm, who knew fish balls could be this exciting? This sweet and sour stir-fry is like a flavor party in your mouth, where every bite is a tangy, saucy celebration that’ll make your taste buds do a happy dance. It’s the kind of dish that turns a regular Tuesday into a “wow, I made that!” kind of night.
Ingredients
– Frozen fish balls – 1 lb
– Vegetable oil – 2 tbsp
– White onion – 1 medium, chopped
– Bell pepper – 1 large, chopped
– Ketchup – ½ cup
– Rice vinegar – ¼ cup
– Brown sugar – 3 tbsp
– Soy sauce – 2 tbsp
– Cornstarch – 1 tbsp
– Water – ¼ cup
Instructions
1. Thaw frozen fish balls at room temperature for 30 minutes until no longer icy.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
3. Add chopped white onion and sauté for 3 minutes until translucent.
4. Add chopped bell pepper and cook for 2 more minutes until slightly softened.
5. Add thawed fish balls and cook for 5 minutes, turning occasionally until lightly browned.
6. In a small bowl, whisk together ketchup, rice vinegar, brown sugar, and soy sauce until smooth.
7. Pour sauce mixture over fish balls and vegetables, stirring to coat evenly.
8. Reduce heat to medium and simmer for 4 minutes, stirring occasionally.
9. In a separate small bowl, mix cornstarch with water until no lumps remain.
10. Slowly pour cornstarch slurry into the skillet while stirring constantly.
11. Continue cooking for 2 minutes until sauce thickens and coats the fish balls glossy.
12. Remove from heat and let rest for 1 minute before serving. Here’s the glorious result: you get tender fish balls with that perfect bounce, swimming in a sauce that’s both tangy and sweet without being cloying. Serve it over steamed rice to soak up every last drop, or get fancy by stuffing it into warm tortillas for an unexpected fusion twist that’ll have everyone asking for seconds.
Mediterranean Grilled Fish Balls with Tzatziki
Pucker up, buttercup, because we’re about to dive fork-first into a flavor fiesta that’ll make your taste buds do the sirtaki! These aren’t your average fish balls—they’re little globes of Mediterranean magic, grilled to perfection and begging to be dunked in the coolest cucumber sauce this side of the Aegean Sea. Get ready to impress your inner foodie (and maybe your actual friends) with minimal effort and maximum deliciousness.
Ingredients
White fish fillets – 1 lb
Breadcrumbs – ½ cup
Egg – 1
Garlic – 2 cloves
Fresh dill – 2 tbsp
Lemon juice – 1 tbsp
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Greek yogurt – 1 cup
Cucumber – ½ cup
Instructions
1. Pat the white fish fillets completely dry with paper towels to ensure they bind properly in the mixture.
2. Chop the fish fillets into small pieces using a sharp knife on a clean cutting board.
3. Mince the 2 cloves of garlic until they form a fine paste consistency.
4. Finely chop the fresh dill until you have 2 tablespoons packed.
5. Grate the cucumber using the large holes of a box grater.
6. Squeeze all excess moisture from the grated cucumber using your hands or a clean kitchen towel.
7. Combine the chopped fish, breadcrumbs, egg, minced garlic, chopped dill, lemon juice, 1 teaspoon salt, and ½ teaspoon black pepper in a large mixing bowl.
8. Mix all ingredients thoroughly with your hands until the mixture holds together when pressed.
9. Form the mixture into 12 equal-sized balls, about 1.5 inches in diameter each.
10. Preheat your grill to medium-high heat (400°F) and brush the grates with 1 tablespoon olive oil.
11. Place the fish balls on the hot grill and cook for 4 minutes without moving them to develop grill marks.
12. Flip the fish balls carefully using tongs and cook for another 4 minutes until golden brown and firm to the touch.
13. Combine the Greek yogurt, squeezed cucumber, remaining minced garlic, and remaining 1 tablespoon olive oil in a small bowl while the fish balls cook.
14. Stir the tzatziki mixture until completely smooth and well incorporated.
15. Remove the grilled fish balls from the heat when they reach an internal temperature of 145°F on an instant-read thermometer.
16. Let the fish balls rest for 2 minutes before serving to allow the juices to redistribute. Finally, these golden orbs deliver a satisfying crisp exterior that gives way to tender, flaky perfection inside. The zesty lemon and garlic punch through beautifully, while the cool tzatziki provides the ultimate creamy counterpoint that’ll have you reaching for just one more… and then probably three more. Serve them piled high on warm pita with a extra drizzle of that magical sauce for a meal that feels straight from a seaside taverna.
Korean Fish Ball Skewers with Gochujang Glaze
Tired of the same old barbecue routine? These Korean fish ball skewers are about to become your new grilling obsession, bringing Seoul-ful flavors to your backyard with a spicy-sweet gochujang glaze that’ll have your taste buds doing the cha-cha. Trust me, your grill has been waiting for this upgrade.
Ingredients
Fish balls – 1 lb
Gochujang paste – ¼ cup
Soy sauce – 2 tbsp
Honey – 2 tbsp
Rice vinegar – 1 tbsp
Sesame oil – 1 tsp
Wooden skewers – 8
Instructions
1. Soak 8 wooden skewers in water for 30 minutes to prevent burning.
2. Thread 4-5 fish balls onto each soaked skewer, leaving 2 inches at the bottom for handling.
3. Whisk together ¼ cup gochujang paste, 2 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, and 1 tsp sesame oil in a small bowl until smooth.
4. Preheat your grill to medium-high heat (400°F) and lightly oil the grates.
5. Brush half of the glaze onto the fish ball skewers using a pastry brush.
6. Place skewers on the preheated grill and cook for 3 minutes.
7. Flip skewers and brush with remaining glaze.
8. Grill for another 3 minutes until fish balls are heated through and glaze is caramelized.
9. Remove skewers from grill when they develop char marks and the glaze becomes sticky.
10. Let skewers rest for 2 minutes before serving to allow flavors to meld.
You’ll love the satisfying chew of those fish balls against the sticky-sweet-spicy glaze that caramelizes beautifully on the grill. Serve these skewers over steamed rice for a complete meal, or chop them up and toss into a noodle bowl for instant flavor fireworks that’ll make you wonder why you ever settled for boring barbecue.
Fish Ball and Vegetable Hot Pot
Mmm, nothing says “I can adult” quite like a bubbling pot of fish balls and veggies that somehow makes your kitchen smell like a professional chef’s domain (even if you’re still figuring out which spoon is for stirring). This hot pot is the cozy hug your weeknight dinner has been desperately craving, packed with flavor that’ll have you forgetting it’s actually good for you, too.
Ingredients
Fish balls – 1 lb
Chicken broth – 4 cups
Soy sauce – 2 tbsp
Sesame oil – 1 tbsp
Garlic – 3 cloves, minced
Carrots – 2, sliced
Bok choy – 1 head, chopped
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Pour 4 cups of chicken broth into a large pot and place it over medium-high heat.
2. Add 2 tbsp of soy sauce and 1 tbsp of sesame oil to the broth, stirring gently to combine.
3. Mince 3 cloves of garlic and add them to the pot, letting them sizzle for 1 minute to release their aroma.
4. Slice 2 carrots and add them to the broth, cooking for 5 minutes until they begin to soften slightly.
5. Tip: For even cooking, cut the carrots into uniform slices about ¼-inch thick.
6. Chop 1 head of bok choy, separating the stems from the leaves, and add the stems to the pot.
7. Stir in 1 lb of fish balls, ensuring they are fully submerged in the broth.
8. Reduce the heat to medium and let the hot pot simmer for 10 minutes, uncovered.
9. Tip: Avoid boiling vigorously to keep the fish balls tender and prevent them from breaking apart.
10. Add the bok choy leaves to the pot and cook for another 3 minutes until wilted but still vibrant green.
11. Season with ½ tsp of salt and ¼ tsp of black pepper, stirring gently to distribute evenly.
12. Tip: Taste the broth before adding salt, as the soy sauce already adds saltiness—adjust as needed.
13. Remove the pot from the heat and let it sit for 2 minutes to allow the flavors to meld. Delight in the tender fish balls that soak up the savory broth, while the veggies add a satisfying crunch. Serve it straight from the pot for a rustic feel, or ladle it over steamed rice to make it a heartier meal that’s sure to become a weeknight favorite.
Coconut Fish Ball Soup with Lemongrass
Yikes, your taste buds are about to embark on a tropical vacation without ever leaving your kitchen! This Coconut Fish Ball Soup with Lemongrass is basically a warm hug from a palm tree—flavorful, comforting, and ridiculously easy to whip up when you’re craving something exotic but are too lazy to book a flight.
Ingredients
Fish balls – 1 lb
Chicken broth – 4 cups
Coconut milk – 1 (13.5 oz) can
Lemongrass – 2 stalks
Fish sauce – 2 tbsp
Lime juice – 2 tbsp
Red chili – 1
Fresh cilantro – ¼ cup
Instructions
1. Trim the tough outer layers from the lemongrass stalks and bruise them lightly with the back of a knife to release their aromatic oils—this little whack makes all the difference in flavor.
2. Pour the chicken broth into a large pot and bring it to a boil over high heat, which should take about 5–7 minutes.
3. Add the bruised lemongrass stalks to the boiling broth, reduce the heat to medium, and let it simmer for 10 minutes to infuse the broth with a citrusy kick.
4. Stir in the coconut milk until fully combined, then add the fish balls and simmer for another 8–10 minutes, or until the fish balls are firm and float to the surface.
5. Mix in the fish sauce and lime juice, then thinly slice the red chili and stir it in for a subtle heat—remove the seeds if you’re not into spicy surprises.
6. Chop the fresh cilantro and sprinkle it over the soup just before serving to keep it vibrant and fresh, rather than letting it wilt into oblivion.
7. Ladle the soup into bowls and serve immediately while it’s steaming hot for the best texture and aroma. The result? Tender fish balls bobbing in a creamy, tangy broth with a hint of spice—perfect for slurping up with crusty bread or dumping over a bowl of rice to soak up every last drop.
Baked Fish Balls with Sun-Dried Tomato Pesto
Oh, the humble fish ball just got a glow-up that’ll make your taste buds throw a party! Forget the bland, boiled versions of yore—we’re baking these babies to golden perfection and slathering them in a sun-dried tomato pesto that’s basically a flavor explosion in a bowl. Trust me, this dish is so good, you’ll want to write home about it (or at least post a braggy Instagram story).
Ingredients
- White fish fillets – 1 lb
- Breadcrumbs – 1 cup
- Egg – 1
- Garlic – 2 cloves
- Sun-dried tomatoes – ½ cup
- Olive oil – ¼ cup
- Parmesan cheese – ¼ cup
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Pat the white fish fillets dry with paper towels to remove excess moisture, which helps the fish balls hold their shape better.
- Chop the white fish fillets into small pieces and place them in a mixing bowl.
- Mince the garlic cloves finely and add them to the bowl with the fish.
- Add the breadcrumbs, egg, salt, and black pepper to the bowl.
- Mix all ingredients thoroughly until well combined, using your hands for even distribution.
- Shape the mixture into 1-inch balls, rolling them firmly to prevent cracking during baking.
- Arrange the fish balls on the prepared baking sheet, spacing them 1 inch apart.
- Bake for 15–18 minutes, or until the fish balls are golden brown and firm to the touch.
- While baking, combine the sun-dried tomatoes, olive oil, and Parmesan cheese in a food processor.
- Blend the mixture on high speed for 1–2 minutes until smooth, scraping down the sides halfway through for a consistent pesto.
- Serve the baked fish balls drizzled with the sun-dried tomato pesto immediately after baking for the best texture.
And just like that, you’ve got a dish that’s crispy on the outside, tender inside, and bursting with savory, tangy notes from that pesto. Amazingly versatile, these fish balls shine as appetizers with toothpicks or piled high on pasta for a quick weeknight win—either way, they’re bound to disappear fast!
Swedish Fish Ball Casserole with Dill Sauce
Ready to transform those nostalgic Swedish Fish candies into something actually edible? This casserole takes those chewy red treats from movie theater staple to surprisingly sophisticated comfort food, proving that sometimes the wildest culinary experiments yield the most delicious results.
Ingredients
Swedish Fish – 2 cups
Heavy cream – 1 cup
Fresh dill – ¼ cup
Breadcrumbs – ½ cup
Butter – 2 tbsp
Salt – 1 tsp
Instructions
1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with 1 tablespoon of butter.
2. Chop 2 cups of Swedish Fish into quarter-sized pieces using kitchen shears for cleaner cuts than a knife.
3. Combine the chopped Swedish Fish, 1 cup heavy cream, and ¼ cup chopped fresh dill in a large mixing bowl.
4. Stir the mixture for exactly 2 minutes until the cream begins taking on a pale pink hue from the candy.
5. Transfer the mixture to the prepared baking dish, spreading it evenly with a spatula.
6. Melt the remaining 1 tablespoon of butter and mix it with ½ cup breadcrumbs in a small bowl.
7. Sprinkle the buttered breadcrumbs evenly over the casserole surface for maximum crispy coverage.
8. Bake at 375°F for 25-30 minutes until the edges bubble vigorously and the topping turns golden brown.
9. Let the casserole rest for 10 minutes before serving to allow the creamy sauce to thicken properly.
Don’t be surprised when this sweet-and-savory creation becomes your new potluck superstar—the tender fish balls swimming in herby cream sauce offer an unexpected texture party that’s both nostalgic and novel. Serve it alongside salty crackers for contrast or go full Scandinavian with pickled vegetables on the side.
Vietnamese Fish Ball Pho
Craving a bowl of comfort that’s both wildly flavorful and surprisingly simple? Let’s dive into Vietnamese Fish Ball Pho—a cozy, aromatic noodle soup that’ll have you slurping with joy in no time. This twist on the classic swaps beef for bouncy fish balls, making it a quick, fuss-free fix for your pho cravings.
Ingredients
– Rice noodles – 8 oz
– Fish balls – 1 cup
– Beef broth – 4 cups
– Star anise – 2 pods
– Cinnamon stick – 1
– Ginger – 1 inch, sliced
– Fish sauce – 2 tbsp
– Lime – 1, cut into wedges
– Bean sprouts – 1 cup
– Fresh basil – ¼ cup
– Sriracha – 1 tbsp (optional)
Instructions
1. Bring 4 cups of beef broth to a boil in a large pot over high heat.
2. Add 2 star anise pods, 1 cinnamon stick, and 1 inch of sliced ginger to the broth.
3. Reduce heat to low, cover the pot, and simmer for 10 minutes to infuse the spices.
4. Remove and discard the star anise, cinnamon, and ginger using a slotted spoon.
5. Add 1 cup of fish balls to the broth and simmer for 5 minutes until they float and are heated through.
6. While the fish balls cook, place 8 oz of rice noodles in a heatproof bowl and cover with boiling water.
7. Let the noodles soak for 8 minutes, stirring once halfway, until tender but firm.
8. Drain the noodles thoroughly and divide them evenly between two serving bowls.
9. Ladle the hot broth and fish balls over the noodles in each bowl.
10. Top each bowl with ½ cup of bean sprouts and 2 tbsp of fresh basil leaves.
11. Drizzle 1 tbsp of fish sauce over each bowl and serve immediately with lime wedges and optional sriracha on the side. Tip: Soaking noodles separately keeps them from getting mushy in the broth. Tip: Simmering spices briefly prevents bitterness while maximizing aroma. Tip: Floating fish balls are your cue they’re perfectly cooked—no guessing needed! The broth is fragrant and savory, with chewy rice noodles and springy fish balls that soak up every drop. For a fun twist, try adding a squeeze of lime and a dash of sriracha to balance the richness with a zesty kick.
Teriyaki Glazed Fish Balls with Sesame
Tired of the same old fish dishes that make your taste buds yawn louder than a catnap on Sunday afternoon? These teriyaki-glazed fish balls are about to become your new seafood obsession—they’re like little flavor bombs that decided to get fancy with a sesame suit. Seriously, these bite-sized wonders are so addictive, you might need to hide them from yourself.
Ingredients
Fish balls – 1 lb
Teriyaki sauce – ½ cup
Sesame oil – 1 tbsp
Toasted sesame seeds – 2 tbsp
Green onions – 2 stalks
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Arrange the fish balls in a single layer on the prepared baking sheet, making sure they don’t touch each other.
3. Bake the fish balls for 12 minutes until they’re lightly golden and firm to the touch.
4. Heat the sesame oil in a large skillet over medium-high heat until it shimmers.
5. Transfer the baked fish balls to the hot skillet using tongs.
6. Pour the teriyaki sauce over the fish balls, coating them evenly.
7. Cook for 3-4 minutes, gently rolling the fish balls every minute to create an even glaze.
8. Sprinkle the toasted sesame seeds over the glazed fish balls, tossing to coat completely.
9. Remove the skillet from heat and let rest for 2 minutes to allow the glaze to set.
10. Thinly slice the green onions, including both green and white parts.
11. Transfer the fish balls to a serving dish and garnish with the sliced green onions.
Outrageously glossy and packed with savory-sweet magic, these little spheres deliver a satisfying bounce with every bite. The sesame seeds add a delightful crunch that plays perfectly against the sticky teriyaki glaze—try serving them skewered with pineapple chunks for a tropical twist that’ll transport you straight to flavor island.
Indian Fish Ball Curry with Jeera Rice
Oh, the glorious dance of spices and fish balls you’re about to embark upon! This Indian Fish Ball Curry with Jeera Rice isn’t just dinner—it’s a flavor party where your taste buds are the VIP guests. Get ready to transform humble ingredients into something that’ll have you doing a happy kitchen dance.
Ingredients
Fish fillets – 1 lb
Breadcrumbs – ½ cup
Egg – 1
Salt – 1 tsp
Black pepper – ½ tsp
Onion – 1 large, chopped
Garlic – 3 cloves, minced
Ginger – 1 tbsp, grated
Tomato – 1 large, chopped
Cumin seeds – 2 tsp
Turmeric – 1 tsp
Coriander powder – 1 tsp
Red chili powder – ½ tsp
Coconut milk – 1 cup
Water – 2 cups
Basmati rice – 1 cup
Oil – 3 tbsp
Instructions
1. Rinse 1 cup basmati rice under cold water until water runs clear.
2. Heat 1 tbsp oil in a pot over medium heat for 2 minutes.
3. Add 1 tsp cumin seeds and cook for 30 seconds until fragrant.
4. Add rinsed rice and stir constantly for 1 minute to toast.
5. Pour in 2 cups water and bring to a rolling boil.
6. Reduce heat to low, cover, and cook for 15 minutes without peeking.
7. While rice cooks, pat 1 lb fish fillets completely dry with paper towels.
8. Chop fish into small pieces and place in food processor.
9. Pulse fish with ½ cup breadcrumbs, 1 egg, ½ tsp salt, and ¼ tsp black pepper until smooth.
10. Wet your hands and roll fish mixture into 1-inch balls.
11. Heat remaining 2 tbsp oil in a large pan over medium-high heat.
12. Carefully place fish balls in pan without crowding and cook for 3 minutes per side until golden brown.
13. Remove fish balls and set aside, keeping oil in pan.
14. Add chopped onion to same pan and cook for 5 minutes until translucent.
15. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
16. Add chopped tomato and cook for 4 minutes until softened.
17. Mix in remaining ½ tsp salt, ¼ tsp black pepper, 1 tsp turmeric, 1 tsp coriander powder, and ½ tsp red chili powder.
18. Cook spices for 2 minutes, stirring constantly to prevent burning.
19. Pour in 1 cup coconut milk and 1 cup water, stirring to combine.
20. Bring curry to a gentle simmer over medium-low heat.
21. Gently place fish balls into simmering curry.
22. Cover and cook for 8 minutes, occasionally spooning sauce over fish balls.
23. Fluff cooked rice with fork and mix in remaining 1 tsp cumin seeds.
The tender fish balls soak up that creamy coconut curry like little flavor sponges, while the jeera rice provides the perfect aromatic backdrop. Serve this beauty in shallow bowls with extra sauce for dipping naan, or go wild and make fish ball sliders for a fun twist!
Creamy Fish Ball Alfredo Pasta
Kick your pasta night up a notch with this hilariously delicious mashup that combines the comfort of Alfredo with the playful surprise of fish balls. Who knew these bouncy little spheres could elevate a creamy pasta dish from “meh” to “more, please!” Get ready to impress your taste buds and confuse your dinner guests in the best way possible.
Ingredients
Fish balls – 1 package (16 oz)
Fettuccine pasta – 12 oz
Heavy cream – 1 cup
Unsalted butter – 4 tbsp
Parmesan cheese – 1 cup, grated
Garlic – 3 cloves, minced
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add fettuccine pasta to the boiling water and cook for 9 minutes exactly, stirring occasionally to prevent sticking.
3. While pasta cooks, melt butter in a large skillet over medium heat until foamy.
4. Add minced garlic to the skillet and sauté for exactly 1 minute until fragrant but not browned.
5. Pour heavy cream into the skillet and bring to a gentle simmer, stirring constantly.
6. Reduce heat to low and gradually whisk in grated Parmesan cheese until the sauce is smooth and thickened.
7. Season the sauce with salt and black pepper, then remove from heat.
8. In a separate pan, cook fish balls according to package directions until golden brown and heated through (typically 8-10 minutes over medium heat).
9. Drain cooked pasta thoroughly, reserving ¼ cup of pasta water.
10. Add drained pasta to the Alfredo sauce along with 2 tablespoons of reserved pasta water.
11. Toss pasta in the sauce until every strand is evenly coated.
12. Gently fold cooked fish balls into the pasta mixture.
13. Serve immediately while hot.
This creamy creation delivers the perfect textural party with silky pasta, rich sauce, and surprisingly bouncy fish balls that pop with flavor. The savory fish balls cut through the richness beautifully, creating a dish that’s both comforting and unexpectedly exciting. Try serving it in individual bowls topped with extra Parmesan and a sprinkle of fresh parsley for maximum Instagram-worthy appeal!
Spanish Fish Ball Paella
Zesty, zingy, and downright zany—this Spanish Fish Ball Paella is the weeknight warrior you never knew you needed, transforming humble ingredients into a fiesta-worthy feast that’ll have your taste buds doing the flamenco!
Ingredients
– Olive oil – 2 tbsp
– Onion – 1, diced
– Garlic – 3 cloves, minced
– Arborio rice – 1 cup
– Fish stock – 2 cups
– Fish balls – 1 cup
– Saffron threads – ¼ tsp
– Lemon – 1, juiced
– Salt – ½ tsp
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium heat until it shimmers.
2. Add 1 diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 cup Arborio rice and toast for 2 minutes, stirring constantly to coat in oil.
5. Pour in 2 cups fish stock and ¼ tsp saffron threads, then bring to a boil.
6. Reduce heat to low, cover the skillet, and simmer for 15 minutes without stirring.
7. Gently fold in 1 cup fish balls and ½ tsp salt, then cover and cook for 5 more minutes.
8. Remove from heat and stir in juice from 1 lemon.
9. Let the paella rest, covered, for 5 minutes to absorb flavors. Heavens, this dish is a texture triumph—the rice is plump and creamy, the fish balls add a bouncy surprise, and that saffron-kissed broth whispers of sunny Spanish coasts. Serve it straight from the skillet with a sprinkle of fresh parsley for a rustic touch that’s as Instagram-worthy as it is delicious!
Honey-Soy Glazed Fish Ball Lettuce Wraps
Yikes, your boring dinner routine just met its delicious demise! These honey-soy glazed fish ball lettuce wraps are about to become your new weeknight superhero—packed with flavor, ready in minutes, and guaranteed to make your taste buds do a happy dance. Let’s get wrapping!
Ingredients
Fish balls – 1 lb
Soy sauce – 3 tbsp
Honey – 2 tbsp
Garlic – 2 cloves
Butter lettuce – 1 head
Instructions
1. Heat a large non-stick skillet over medium-high heat for 2 minutes.
2. Add fish balls to the dry skillet and cook for 4 minutes, shaking the pan occasionally for even browning.
3. Mince garlic cloves while fish balls cook.
4. Reduce heat to medium and push fish balls to one side of the skillet.
5. Add minced garlic to the empty space and cook for 30 seconds until fragrant.
6. Pour soy sauce and honey over the garlic, stirring quickly to combine.
7. Toss fish balls in the honey-soy mixture until fully coated.
8. Cook for 3 more minutes, stirring constantly, until glaze thickens and coats each fish ball evenly.
9. Separate butter lettuce leaves, choosing the most cup-shaped ones for easier wrapping.
10. Place 2-3 glazed fish balls in the center of each lettuce leaf.
11. Drizzle any remaining glaze from the skillet over the fish balls.
Lightly crisp lettuce cups cradle the sticky-sweet fish balls perfectly, creating that irresistible contrast between cool crunch and warm, savory-sweet goodness. For a fun twist, sprinkle with sesame seeds or add thin cucumber slices before wrapping—these little parcels are basically edible confetti for your mouth!
Conclusion
Zesty, versatile, and perfect for any occasion, these fish ball recipes are sure to delight your family and friends. We hope you find inspiration to try something new in your kitchen! Don’t forget to share your favorite recipe in the comments below and pin this article on Pinterest to save these delicious ideas for later.
