Japanese Fish Meatballs

Japanese Fish Meatballs
Summary Not available
Total time : 45 mins
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Japanese Fish Meatballs

Summary Not available
Total Time45 mins
Course: Main Course
Cuisine: Japanese
Keyword: 30-60 min
Person: 2
Calories: 770kcal


  • 320 g Pollock
  • 3 tbsp breadcrumbs
  • 2 teaspoons sharp Mustard
  • 1 tsp salt
  • 1 tsp pepper
  • 2 inch Pickled ginger
  • 3 tbsp Mayonnaise
  • 120 g Soba Noodles
  • 1 tbsp Lime
  • 1 tbsp Wasabi paste
  • 1 teaspoon sesame oil
  • 2 teaspoons soy sauce
  • 1 teaspoon Sesame seeds
  • 2 tbsp oil


  • Separate the egg (reserve yolk for another use)
  • Rinse the fish fillet, pat dry and cut into small portions
  • Chop finely in a food processor (or with an immersion blender)
  • Mix fish in a bowl with 1 tablespoon breadcrumbs and the mustard, then season with salt and pepper
  • Form fish mixture into 4 small meatballs with moistened hands, place on a baking sheet and freeze until firm, about 5 minutes
  • Drain the pickled ginger and finely chop
  • Stir with the mayonnaise in a bowl
  • Cook soba noodles in a pot of boiling salted water according to package instructions
  • Meanwhile, squeeze lime
  • Mix 2 teaspoon lime juice with wasabi paste, sesame oil and soy sauce in a bowl, then season with salt and pepper
  • Drain the soba noodles in a sieve and rinse briefly under cold water
  • Toss noodles in the bowl of wasabi sauce
  • Mix breadcrumbs with the remaining sesame seeds on a plate
  • Roll meatballs in mixture and press to adhere
  • Heat oil in a pan over medium heat
  • Cook the meatballs until golden brown, 3-4 minutes on each side
  • Serve with noodles and ginger mayonnaise


No extra notes


Calories: 770kcal | Carbohydrates: 60g | Protein: 44g | Fat: 41g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 2371mg | Potassium: 874mg | Fiber: 2g | Sugar: 2g | Vitamin A: 664IU | Vitamin C: 4mg | Calcium: 91mg | Iron: 4mg

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