These Mediterranean fish balls are packed with warming spices and fresh herbs, and gently simmered in a quick and vibrant tomato sauce. A unique and comforting way to enjoy white fish.
Why These Fish Balls Work
- Efficient prep, minimal effort: The food processor does most of the work, making prep fast and easy. While the mixture rests for 1–2 hours to ensure structure, the actual hands-on prep and cooking time is only about 40 minutes.
- Perfect texture balance: Part of the fish is blended into a paste for binding, while the rest is cut into small cubes for texture. You get tender fish balls that still feel substantial.
- Big flavor payoff: White fish is a neutral base that loves bold seasoning. This recipe leans into Mediterranean and Middle Eastern flavors with a delicious mix of spices and fresh herbs.
- Moist and tender results: No dry fish balls here — the bread-milk mixture, egg, and gentle simmering keep everything juicy and soft.
A Closer Look at the Ingredients
The ingredients for this recipe are flexible, and plenty of substitutions are possible.
For the Fish Balls
- White fish: I use cod loin, but any thick, boneless white fish will work. White fish provides a neutral base that absorbs spices and herbs beautifully.
- Bread & milk: Softens into a paste (aka panade) that keeps the fish balls tender and moist. You can use the crumb (inner part) of any type of bread.
- Egg: Essential for binding and structure, helping the fish balls hold together during cooking.
- Onion: Adds moisture and texture. You can use any variety of onion or shallots.
- Garlic: A foundational aromatic.
- Fresh herbs: Mint, parsley, cilantro, and dill create brightness and complexity. The total quantity matters more than the exact mix — use what you have.
- Spice blend: Cumin, coriander, turmeric, smoked paprika, cayenne, cinnamon, and black pepper create warmth, depth, and layered flavor.
- Salt: Crucial for both flavor and structure. Salt strengthens the fish proteins, improving binding and moisture retention. I already use less salt than most fish ball recipes and do not recommend reducing further.
- Olive oil: For pan-frying and flavor development.
- Flour: A light coating improves browning.
For the Tomato Sauce
- Crushed canned tomatoes: A pantry staple. I always use the Mutti brand.
- Onion & garlic: The flavor foundation of the sauce.
- Cumin seeds: Add concentrated bursts of flavor and warmth. When bloomed in oil, they release essential oils that deepen the sauce’s complexity. Ground cumin works as a substitute, but creates a softer, more background flavor.
- Tomato paste: Deepens the sauce and intensifies tomato flavor. When sautéed in olive oil, it caramelizes slightly, developing natural sweetness that gives the sauce body and depth.
- Smoked paprika: Adds depth and subtle smokiness.
- White wine: Deglazes the pan, lifts the fond (aka the brown bits stuck to the bottom of the pan), and balances the acidity of the tomatoes. If skipping wine, add a small pinch of sugar to ensure balance.
- Olive oil: For sautéing the aromatics, cumin seeds, and tomato paste.
- Extra herbs: A fresh mix of whatever herbs you used in the fish balls, added at the end for brightness, continuity of flavor, and visual contrast.
Mediterranean Fish Balls
These Mediterranean fish balls are packed with warming spices and fresh herbs, and gently simmered in a quick and vibrant tomato sauce. A unique and comforting way to enjoy white fish.
Equipment
- food processor
- sauté pan
Ingredients
For the Fish Balls
- 1 oz. inside of bread – cubed, no crust (30g)
- ¼ cup milk (60 ml)
- ½ medium yellow onion
- 2 garlic cloves
- ½ cup packed fresh herbs – mix of mint, cilantro, dill, parsley (about 6g)
- 10 oz. cod loin (285g)
- 1 egg
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp ground smoked paprika
- pinch of cayenne pepper
- generous black pepper
- ½ tsp kosher salt
- ¼ tsp ground cinnamon
- ¼ cup all-purpose flour (30g)
- 2 Tbl olive oil (30 ml)
For the Tomato Sauce
- 1 Tbl olive oil (15 ml)
- ½ yellow onion (minced)
- 1 tsp cumin seeds
- 1 Tbl tomato paste
- 1 garlic clove (minced)
- ¼ cup white wine (60 ml)
- 14 oz. crushed canned tomatoes (400g)
- ¼ tsp kosher salt
- 1 tsp smoked paprika
- Extra fresh herbs for serving (same herbs as in fish balls)
Instructions
Prepare the Fish Balls
- Add the bread and milk to a small bowl and press down to fully submerge. After a couple of minutes, gently squeeze out excess liquid from the bread. Add the bread to a mixing bowl.
- Place the onion, garlic, and herbs in a food processor. Blend until finely chopped. Transfer to the mixing bowl.
- Without cleaning the processor, add ½ of the cod and the egg. Blend into a smooth paste. Add to the bowl.
- Cut the remaining cod into very small cubes and add to the mixture.
- Add all spices and salt. Mix well with a firm spatula or fork until pasty and fully combined.
- Cover and refrigerate for 1–2 hours to firm up. (Resting longer reduces the risk of the fish balls falling apart.)
- Form 6 balls. Lightly oil your hands or use food-safe gloves to prevent sticking.
- Roll gently in flour to lightly coat. Shake off any excess.
Brown the Fish Balls
- Heat 2 Tbl olive oil over medium heat in a medium-large sauté pan.
- Brown the balls on all sides, turning gently with a spatula. Avoid moving them too much to allow proper browning.
- Remove and reserve on a plate.
Make the Tomato Sauce
- Add 1 Tbl olive oil to the pan if dry. Sauté onion for 5 minutes, stirring often.
- Add cumin seeds and tomato paste. Cook for a few minutes until fragrant and darkened, stirring often.
- Add garlic and cook 1–2 minutes, stirring continuously.
- Add the white wine, scrape up any brown bits, and reduce completely.
- Add crushed tomatoes, salt, and smoked paprika. Mix to combine. Cover and simmer on low heat for 10 minutes.
- Taste and adjust seasoning.
Finish Cooking the Fish Balls
- Place the fish balls on top of the sauce.
- Cover and gently simmer for 10 minutes.
- Serve with fresh herbs and good crusty bread.
Enjoy!
Did you make these Mediterranean Fish Balls?
Please let me know how this recipe turned out for you! Leave a comment below and tag @jessicahomekitchen on Instagram.
Looking for more Mediterranean-inspired recipes? Try my Greek-Inspired Cheese Pie and Green Olive Tapenade with Apricots and Pistachios.