Paleo Savory Fish Meatballs
Elevate your weeknight meals with these Paleo Savory Fish Meatballs, a unique and nutrient-packed twist on traditional meatballs. Made with flaky white fish fillets like cod or haddock, these tender morsels are blended with wholesome ingredients including almond flour for a grain-free base, fresh parsley, tangy lemon zest, and a hint of garlic and shallots for bold flavor. Coconut aminos add a touch of umami while red pepper flakes deliver optional heat. Quickly pan-seared in coconut oil for a crispy golden crust and finished in the oven for perfect doneness, these meatballs are both healthy and satisfying. Serve them solo or paired with a Paleo-approved dipping sauce for a crowd-pleasing appetizer or main course. Ready in under 40 minutes, these gluten-free, dairy-free meatballs are ideal for paleo enthusiasts and seafood lovers alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound white fish fillets (e.g., cod or haddock)
- 0.5 cup almond flour
- 2 large eggs
- 2 shallots, finely chopped
- 3 garlic cloves, minced
- 0.25 cup fresh parsley, chopped
- 1 tablespoon lemon zest
- 2 tablespoons coconut aminos (or tamari for non-strict Paleo)
- 2 tablespoons coconut oil
- 1 teaspoon sea salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the white fish fillets in a food processor and blend until minced but not pureed.
In a large mixing bowl, combine the minced fish, almond flour, eggs, shallots, garlic, parsley, lemon zest, and coconut aminos. Mix well until all ingredients are fully incorporated.
Season the mixture with sea salt, black pepper, and red pepper flakes if using, and stir to combine.
Using your hands, form the mixture into 1 1/2-inch meatballs and place them on the prepared baking sheet.
In a large skillet, heat the coconut oil over medium-high heat.
Once the oil is hot, add the fish meatballs in batches, cooking each batch for about 2-3 minutes on each side until they are golden brown. Transfer the seared meatballs back onto the baking sheet.
Once all meatballs are browned, transfer the baking sheet to the preheated oven and bake for 10 minutes, or until the meatballs are cooked through.
Remove from the oven and let them cool slightly before serving.
Serve the meatballs warm, as they are, or with your favorite Paleo-approved sauce.
Nutrition Facts
Calories |
1130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 599 mg | 200% | |
| Sodium | 3318 mg | 144% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 10.7 g | ||
| Protein | 107.8 g | 216% | |
| Vitamin D | 24.7 mcg | 124% | |
| Calcium | 390 mg | 30% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2190 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
