Fish Balls

Name: Fish Balls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 oz.) can salmon or 2 (7 oz.) cans tuna; 1 1/2 c. soft bread crumbs; 2 eggs; 1/2 c. finely chopped celery; 1/2 c. finely chopped onions; 2 Tbsp. parsley, chopped; 1 Tbsp. lemon juice; 1/2 tsp. salt; 1/2 c. fine corn flake crumbs; dill sauce

Eats Now Editorial Team · 170 kcal · Seafood

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Fish Balls – a delicious recipe with salmon, bread crumbs, eggs, celery, onions, parsley. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 (16 oz.) can salmon or 2 (7 oz.) cans tuna
1 1/2 c. soft bread crumbs
2 eggs
1/2 c. finely chopped celery
1/2 c. finely chopped onions
2 Tbsp. parsley, chopped
1 Tbsp. lemon juice
1/2 tsp. salt
1/2 c. fine corn flake crumbs
dill sauce

1
Drain fish, flakes and combine with other ingredients through salt.
2
Shape into 12 balls, using about 3 tablespoons for each. Roll in crumbs.
3
Place balls on lightly greased shallow baking pan. Bake in 350u00b0 oven about 25 minutes or until lightly brown.
4
Serve dill sauce over balls.

170

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (16 oz.) can salmon or 2 (7 oz.) cans tuna, 1 1/2 c. soft bread crumbs, 2 eggs, 1/2 c. finely chopped celery, and more.

Yes, Fish Balls falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
170 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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