Herbed Fish Meatballs with Lemon

Okay, so… this recipe. Imagine a kitchen heavy with the scent of fresh herbs—parsley and dill mostly—with that peculiar citrusy edge you only get from preserved lemon. There’s warmth in the air (from the oven or the afternoon sun—could be either), and a quiet kind of joy in shaping soft little orbs of seasoned fish by hand. It’s humble and comforting, but there’s a bit of something elegant happening too. These herbed fish meatballs with lemon aren’t fancy, not exactly, but they make you sit up with the first bite… they’re bright, savory, tender… and just a little different from anything you expect.

Why You’ll Crave It

• The preserved lemon gives these delicate fish balls an unexpected pop—it’s subtle, but present in a lovely way.
• You can serve them warm or room temp, so they fit wherever—dinner party, quick lunch, or even packed into a pita.
• They’re light but satisfying, and don’t leave you dragging after, like some fried dishes do.
• Fresh herbs keep everything feeling fresh and alive—it’s like a tiny burst of spring inside every bite.

The first time I made these, I accidentally doubled the capers—and somehow it worked beautifully. Since then, I haven’t changed it back.

What You’ll Need

• 500g white fish fillets: mild fish like cod, haddock, or pollock—boneless, skinless, and roughly chopped
• 100g breadcrumbs: plain and dry—helps everything hold together without overpowering the flavor
• 1 onion: finely chopped, almost to a mince if you can manage—makes the texture softer
• 2 garlic cloves: grated or crushed into a fragrant paste
• 2 tablespoons fresh parsley: chopped finely, stems and all (they have lots of flavor!)
• 1 tablespoon fresh dill: optional if you’re not a dill person, but it brings a lovely gentle sharpness
• 1 tablespoon capers: rinsed well and chopped small—they add little salty pops
• 1 preserved lemon: peel only, finely diced—the zestiness is almost floral and really magical here
• 1 egg: just enough to bind everything—don’t skip it or things might fall apart
• Salt and pepper to taste: a small pinch of each, but taste the raw mixture carefully before adjusting
• Olive oil: for frying—you want a gentle heat and a golden finish

Easy How-To

Get your fish ready

First, check the fish isn’t too wet—if it is, press it gently with a paper towel. Chop it roughly—you don’t want a paste, just small chunks. You can use a food processor if you pulse carefully… but don’t overdo it.

Mix your magic bowl

Throw everything into one big bowl—the fish, herbs, garlic, onion, breadcrumbs, capers, that beautiful preserved lemon peel, and the egg. Don’t forget a small pinch of salt. Use your hands if you like (I always do—it’s the only way I can tell if it’s coming together right). Should feel just sticky enough to form a ball, not too wet, not too crumbly.

Shape the boulettes

Wet your palms lightly, then roll the mixture into balls—roughly golf-ball size, but no need to be too precise. You should get around 16 or so, depending how generous you are. Set them on a plate while your oil heats.

Fry with care

Warm a bit of olive oil in a nonstick pan—medium heat is the sweet spot. Fry the balls in batches (don’t crowd them), turning gently so they go golden on all sides. It takes about 8 to 10 minutes total—don’t rush here, slow browning builds flavor.

Rest, then serve

Transfer them to a plate lined with paper towel to catch any extra oil. Let them sit just a minute—enough to settle. Serve warm if you can, or even room temperature with maybe a little squeeze of lemon over top.

Good to Know

• Preserved lemons might sound fancy, but they’re easy to find in Middle Eastern stores—or just make your own and stash a jar in the back of the fridge.
• If your mixture feels too soft, pop it in the fridge for 15 minutes—it helps it firm up and makes shaping easier.
• Every now and then, one little fish ball links arms with another while frying—it’s fine, just gently separate them with a spoon.

Serving Ideas

• With a dollop of plain yogurt mixed with lemon juice and a pinch of cumin—it balances the savory citrus so nicely.
• Packed into a pita with crunchy greens, tomato slices, and a drizzle of tahini sauce for a lovely little lunch.
• Set on a big platter with other small bites—olives, roasted almonds, pickled carrots—for a mezze-style spread.

Top Tricks

• If time allows, mix the fish ball mixture and let it rest in the fridge for an hour. Flavors mingle better that way (and it’s easier to shape).
• Use a small ice cream scoop to portion the mix—helps keep your sizing even without much effort.

Frequently Asked Questions

Can I bake these instead of frying?

Yes, you can bake them at 200°C (about 400°F) for 15 to 20 minutes. Drizzle or brush a little olive oil on top first so they still get a bit golden.

What else can I use preserved lemon for?

Toss it into couscous, mix into dressings, or add it to roasted vegetables for a citrusy lift. It’s endlessly useful once you get used to its flavor.

Can I freeze the fish balls?

You can freeze the uncooked balls—lay them flat in a container or sheet pan, then transfer to a bag once solid. Cook straight from frozen, just add a few extra minutes in the pan.