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–+ servings
Norwegian Fiskeboller Fish Balls

Fiskeboller- Norwegian Fish Balls

Fish balls are loved in all Nordic countries. In Norway, where they originated from, the are eaten all year long by the youngest to the oldest.
4.88 from 8 votes
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Course: Appetizer, Lunch, Main Course, Soup
Cuisine: North Western European, Norway, Scandanavian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Author: My Hungry Traveler

Equipment

  • Large heavy skillet
  • Food processor

Ingredients

  • 1 lb White fish fillet, cod, haddock, tilapia, etc.
  • 2 tsp Corn or potato starch
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • ¼ tsp Nutmeg
  • 2½ cup Whole milk
  • 2 tsp Curry powder
  • 2 tbsp Dill

Instructions

  • Chop fish into chunks. Process fish to a thick paste in a food processor. Add cornstarch, salt, pepper, and nutmeg. Beat the ingredients until smooth, 5 to 10 minutes. Roll into equal size balls, large for a main course, half that size for an appetizer.
    Heat milk and curry powder in a skillet over medium heat and bring to just below boiling. Reduce heat to low and spoon in fish balls, one at a time.
    Simmer until fish is cooked through, about 10 minutes. Transfer fish balls and liquid to a platter and scatter dill over.

Nutrition

Calories: 173kcal | Carbohydrates: 6g | Protein: 19g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 61mg | Sodium: 315mg | Potassium: 407mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 327IU | Vitamin C: 0.2mg | Calcium: 146mg | Iron: 1mg