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Norwegian Fish Balls

deasia's picture
  Haddock 1 Pound
  Egg whites 2
  Heavy cream 1 Cup (16 tbs)
  Cornstarch 1 Teaspoon
  Salt To Taste
  Nutmeg 1⁄8 Teaspoon
  Bay leaf 1
  Lemon slices 2

Remove skin and bones from fish.
Wash and dry on paper towels.
Cut fish into chunks; put through food grinder using fine blade, twice.
Beat egg whites until they form soft peaks; fold into fish.
Put through grinder again; turn into medium bowl.
In small bowl combine cream, cornstarch, 1 teaspoon salt and the nutmeg; mix well.
Gradually add to fish mixture, beating with electric or rotary beater.
Shape into 1-1/2-inch balls.
Meanwhile in a large skillet, place water (1-1/2- inch depth), 1 teaspoon salt, the bay leaf and lemon; bring to boiling.
Gently drop fish balls, eight at a time, into boil- ing water; simmer, uncovered, 10 minutes or until firm.
Remove with slotted spoon to serving dish.
Keep hot.
Serve with a savory parsley, tomato, or Hollandaise sauce.Makes 6 servings.

Recipe Summary

Side Dish

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 213 Calories from Fat 136

% Daily Value*

Total Fat 15 g23.7%

Saturated Fat 9.3 g46.7%

Trans Fat 0 g

Cholesterol 97.9 mg32.6%

Sodium 147.4 mg6.1%

Total Carbohydrates 2 g0.8%

Dietary Fiber 0.18 g0.72%

Sugars 0.1 g

Protein 16 g32.4%

Vitamin A 12.8% Vitamin C 3.5%

Calcium 5.5% Iron 5%

*Based on a 2000 Calorie diet

Norwegian Fish Balls Recipe