Paleo Savory Fish Meatballs

Dive into a deliciously wholesome meal with these Paleo Savory Fish Meatballs, a protein-packed dish that's perfect for a clean-eating lifestyle. Made with tender white fish fillets like cod or haddock, these gluten-free meatballs combine almond flour, fresh parsley, shallots, and a zesty pop of lemon to create a light yet satisfying bite. Enhanced with coconut aminos for a subtle umami kick and seared in nutrient-rich coconut oil, they’re crisp on the outside and tender inside. Baked to perfection for a quick, fuss-free finish, these fish meatballs are an excellent way to enjoy a healthy dinner or snack. Serve them warm with your favorite Paleo-approved dipping sauce or atop a bed of fresh greens for the ultimate guilt-free indulgence. Perfect for meal prep, weeknight dinners, or sharing at a gathering, these fish meatballs redefine clean eating with flavor and finesse!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound white fish fillets (e.g., cod or haddock)
• 0.5 cup almond flour
• 2 large eggs
• 2 shallots, finely chopped
• 3 garlic cloves, minced
• 0.25 cup fresh parsley, chopped
• 1 tablespoon lemon zest
• 2 tablespoons coconut aminos (or tamari for non-strict Paleo)
• 2 tablespoons coconut oil
• 1 teaspoon sea salt
• 0.5 teaspoon ground black pepper
• 0.25 teaspoon red pepper flakes (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Place the white fish fillets in a food processor and blend until minced but not pureed.

Step 3

In a large mixing bowl, combine the minced fish, almond flour, eggs, shallots, garlic, parsley, lemon zest, and coconut aminos. Mix well until all ingredients are fully incorporated.

Step 4

Season the mixture with sea salt, black pepper, and red pepper flakes if using, and stir to combine.

Step 5

Using your hands, form the mixture into 1 1/2-inch meatballs and place them on the prepared baking sheet.

Step 6

In a large skillet, heat the coconut oil over medium-high heat.

Step 7

Once the oil is hot, add the fish meatballs in batches, cooking each batch for about 2-3 minutes on each side until they are golden brown. Transfer the seared meatballs back onto the baking sheet.

Step 8

Once all meatballs are browned, transfer the baking sheet to the preheated oven and bake for 10 minutes, or until the meatballs are cooked through.

Step 9

Remove from the oven and let them cool slightly before serving.

Step 10

Serve the meatballs warm, as they are, or with your favorite Paleo-approved sauce.

Nutrition Facts

Serving size	(760.9g)

Amount per serving	% Daily Value*
Calories	1130.2

Total Fat 65.0g	0%
Saturated Fat 28.5g	0%
Polyunsaturated Fat 0.5g
Cholesterol 598.8mg	0%
Sodium 3317.7mg	0%
Total Carbohydrate 30.3g	0%
Dietary Fiber 9.5g	0%
Total Sugars 10.7g
Protein 107.8g	0%

Vitamin D 989.2IU	0%
Calcium 389.6mg	0%
Iron 9.3mg	0%
Potassium 2190.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.4%

Protein: 37.9%

Carbs: 10.7%