Five Tasty Seafood Meatballs for National Meatball Day
When done right, meatballs are a near-perfect food — they’re fragrant, deeply savory, and tender from braising but with a crisp, brown crust. Believe it or not, ground seafood makes as excellent a meatball as beef, pork, or turkey. While lean, salmon and halibut taste clean and thus present a blank canvas for a multitude of flavor combinations. Take these clever and delicious recipes as your invitation to experiment. You’ll be delightfully surprised!
In this Greek-inspired meatball soup, salmon burger is a great complement to the robust flavors of dill, feta, and lemon. After frying, the meatballs simmer in an enriched chicken broth alongside orzo and carrots. Finished with more dill and a splash of fresh lemon juice, it’ll satisfy a winter craving for soup, but with the fresh, bright flavors of warmer weather.
This Mediterranean-inspired dish of fragrant halibut and feta meatballs is served atop a luscious yogurt sauce and garnished with bright herbs and tart pomegranate seeds. It’s rich, but an aromatic blend of spices keeps the dish balanced. Not to mention, it makes a beautiful centerpiece for your table, so give it a try for date night or your next dinner party.
Kefta, a spiced Middle Eastern kebab or meatball often made from lamb or beef, is great over grains and veggies. This lighter but equally delicious version is made with salmon and served over bulgur. The kefta also make a perfect sandwich when stuffed into toasted pita with a drizzle of chili sauce and served with an ice-cold beer.
If you need a deliciously spicy snack, our 2022 recipe contest semifinalist Joshua Cassidy has you covered. In his inventive recipe, salmon burger meatballs are flavored with pickled jalapeños and stuffed with cubes of jack cheese, which melt as the meatballs fry. Served with a spicy, creamy avocado sauce, these meatballs are a fun snack for your next game night.
Creamy Spaghetti with Salmon Meatballs
We’d be remiss to omit an Italian-inspired meatball recipe from this list. Start with the Seafood-Feta Meatballs from the Lemony Orzo Soup, but omit the feta and replace the dill with chopped fresh flat-leaf parsley. In a wide skillet over medium-high heat, cook the meatballs in ¼ cup of olive oil until browned all over and cooked through, about 6 minutes; transfer the meatballs to a plate. Next, cook ½ cup of chopped yellow onion, 1 large minced garlic clove, and a pinch of crushed red pepper flakes in the same pan over medium heat until the onion is translucent, about 5 minutes. Add ½ pound of cooked al dente pasta, ¼ cup of the pasta cooking water, and ½ cup of grated Parmesan to the skillet and toss to combine. Add 2 tablespoons of heavy cream and a pinch each of salt and pepper. Stir in the meatballs and toss until the sauce thickens. Garnish with more chopped parsley, et voila!