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Fish Balls

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  Whitefish 3 Pound
  Carp 1 Pound
  Pike 2 Pound
  Onions 4
  Raw eggs 2
  Sugar 1⁄2 Teaspoon
  Cracker meal 2 Teaspoon
  Fish stock 3 Quart
  Carrots 2 , cut in 1/2-inch slices
  Salt To Taste
  Pepper To Taste

Filet fish, but retain the heads and vertebrae.
Salt the fish and refrigerate while you make the stock.
Combine the fish heads and vertebrae with 2 chopped onions, a little salt and pepper, and cover with water.
Bring stock to a boil and simmer gently for 15-20 minutes.
Put the fish and 2 additional onions through a food chopper, and grind them finely.
To this mixture add the eggs, sugar, salt and pepper.
Add cracker meal, and chop until the mixture is thoroughly blended.
Shape into balls 2-3 inches in diameter.
Immerse the balls in the boiling stock (add water to cover if necessary) and cook, covered, for about 2 1/2 hours, until the fish turns white and doubles in size.
Add carrots to the pot 30 minutes before the fish balls are finished.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4142 Calories from Fat 1310

% Daily Value*

Total Fat 145 g223.7%

Saturated Fat 27.5 g137.4%

Trans Fat 0 g

Cholesterol 1921.1 mg640.4%

Sodium 6342.6 mg264.3%

Total Carbohydrates 74 g24.8%

Dietary Fiber 13 g52.1%

Sugars 32.4 g

Protein 600 g1200.4%

Vitamin A 469% Vitamin C 153.9%

Calcium 136.4% Iron 109.7%

*Based on a 2000 Calorie diet

Fish Balls Recipe