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Easy Cod Fish Meatballs in Savory Sauce

Transform traditional fish and chips with our unique Cod Fish Meatballs in Savory Sauce recipe. Delicately flavored cod is shaped into succulent meatballs, fried to perfection, and simmered in a rich, paprika-infused sauce. Served with a side of fluffy white rice, this dish is a gourmet twist on a classic favorite, perfect for impressing guests or treating yourself to a sumptuous seafood feast.

Dive into the delicious world of seafood with our Easy Cod Fish Meatballs in Savory Sauce Recipe, a true delight for seafood lovers! This unique take on traditional meatballs swaps beef for succulent cod simmered in a rich, savoury sauce that's bursting with flavour. Whether you're looking to impress at your next dinner party or simply want to add a seafood twist to your weeknight meals, this recipe is sure to satisfy.

Serving: 2 - Prep: 20 min - Cook: 25 - Total: 45 min


  • 360gr frozen Cod fillets

  • 1 egg

  • 1TBSP all-purpose flour

  • 1 small onion

  • 1TBSP sweet paprika

  • 500 ml fish stock

  • 2 tsp cornflour

  • Salt & Pepper to taste


  1. In a casserole, add 1L of water and the frozen cod (no need to defrost). When it starts to boil, reduce the heat to medium and boil for 5 minutes. Afterwards, remove the cod pieces to a plate and let them cool.

  2. In a bowl, beat an egg with salt and pepper to taste. Scrumble the cooled cod pieces into the egg mixture and mix thoroughly. Cover and refrigerate for at least a few hours, but overnight is best.

  3. Using wet hands, form the mixture into small meatballs. Roll the fish meatballs in flour until they are evenly coated. Heat oil in a pan over medium heat and fry the fish meatballs until golden.

  4. To prepare the sauce: Use the same pan in which you fried the fish (adding a little oil if necessary). Add the chopped onion and fry until it becomes translucent and lightly golden. Remove the pan from the heat, then stir in the paprika thoroughly. Pour in the fish stock and bring the mixture to a boil. Once boiling, place the fish meatballs into the pan. Cover and let them simmer for 10 minutes.

  5. Prepare the slurry: In a small bowl, mix two tsp of cornflour with a little water until smooth.

  6. After 10 minutes, remove the fish meatballs from the sauce. Use a hand blender to blend the sauce until smooth.

  7. Add the slurry to the sauce bit by bit until the desired thickness is achieved (you may not need all of it). Season with salt and pepper to taste.

  8. Re-incorporate the fish meatballs into the sauce and let it simmer for a few more minutes. Serve with white rice.