• Skip to main content
  • Skip to header right navigation
  • Skip to site footer
Pilar's Chilean Food & Garden

Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

  • Chilean
    • The Chilean Pantry
    • Chilean menus ideas
    • Chilean Appetizers & Beverages
    • Chilean Breads
    • Chilean Breakfast
    • Chilean Cakes & Bakes
    • Chilean Cookies & Candy
    • Chilean Desserts
    • Chilean Jams & Jellies
    • Chilean Meat
    • Chilean Once
    • Chilean Pasta, Rice & Potatoes
    • Chilean Poultry
    • Chilean Salads
    • Chilean Sandwich
    • Chilean Seafood
    • Chilean Soups & Starters
    • Chilean Vegetables
  • Other Cuisines
    • Argentinian Food
    • Peruvian Food
    • US American food
    • Mexican food
    • Latin American Food
  • Savory
    • Breakfast
      • Eggs
    • Appetizers
      • Cocktails
    • Entrees
      • Beef
      • Empanadas (EN)
      • Chicken
      • Fish
      • Pork
      • Shellfish
        • Langostino Recipes
    • Side dishes
      • Pasta
      • Rice
      • Potatoes
    • Vegetables
    • Salads
    • Sandwiches
    • Soups
    • Breads
  • Sweet
    • Cakes & Bakes
    • Kuchen
    • Candy
    • Chocolate
    • Cookies
    • Cupcakes
    • Desserts
      • Lucuma Recipes
    • Jam, Frosting & Jellies
    • Pies
    • Sweet bread
  • Gardening
  • Español

Albóndigas de Pescado Mexican Fish Balls

March 21, 2022 by Pilar Hernandez
Jump to Recipe·Print Recipe·Leave a review

Versión en español

 I learned the recipe for the fishballs from a friend of a friend from Mexico. It’s her version of fish a la Veracruzana.
Albóndigas de Pescado Mexican Fishballs I used chipotle in adobo La Morena, and I was thrilled with the intensity of the smoke flavor and robust marinade, with flavors that I haven’t tasted in other brands like bay leave and sesame. Delicious and authentic.

Visit our collection of Mexican recipes here.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Albóndigas de pescado Mexican Fishballs

Albóndigas de Pescado Mexican Fish Balls

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Print Recipe
Pin Recipe

This a great recipe for Easter celebrations.

  • Total Time: 1 hour
  • Yield: 4

Ingredients

Units
  • 1 pound (450gramos) whitefish (catfish, tilapia, or hake)
  • 1/2 cup breadcrumbs
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon lemon zest
  • 1 egg, beaten
  • 1 chopped onion
  • 3 cloves minced garlic
  • 3 tablespoons tomato paste
  • 1 tablespoon chipotle sauce and 1 finely chopped chipotle
  • 1 can (14.5 oz – 411 g) diced tomatoes
  • 2 cups water or fish stock
  • 2 teaspoons sugar
  • salt and pepper
  • oil

Instructions

  1. Chop the fish mall—place in a bowl with breadcrumbs, cumin, oregano, lemon zest, salt, and pepper.
  2. Mix everything and add the beaten egg. Stir well with your hands and form fishballs the size of a golf ball. You will get 20. Refrigerate for 1-2 hours.
    Ingredients for fish balls.Fish balls
  3. Heat 1 tablespoon oil in a large skillet over medium heat, add the chopped onion, and cook for 5-8 minutes until translucent. Add the minced garlic and cook, stirring for 1 minute. Add the tomato paste and cook for 2 minutes. Add cubed tomatoes with their juice, chipotle, and water. Stir and wait until it begins to boil.
    Skillet with tomato sauce and fish balls.
  4. Carefully place the meatballs in the skillet, cover, and simmer for 20 minutes over low heat.
  5. Serve hot with rice.
    Mexican Fish Balls

Notes

For the jalapeño rice, I keep it very simple, mixing the rice with the cooked corn and sliced pickled jalapeños and carrots (canned). I used some to decorate the dish too. This rice is inspired by a salad that another of my Mexican friends usually makes with poblano rajas (strips of roasted poblano pepper). This version is perfect for when there is less time, but you do not want to sacrifice authentic flavor.
Jalapeño rice with corn.

This shop was compensated by Collective Bias, Inc. and its advertiser La Morena in 2017.

  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Fish
  • Method: Stove
  • Cuisine: Mexican

Keywords: Albóndigas de pescado, Mexican Fish Balls

Did you make this recipe?

Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

Sharing is caring!


The Chilean Kitchen*




 

If you enjoyed this recipe, you would also enjoy my cookbook* featuring 75 Chilean recipes for all seasons. It is lovingly written and scrumptiously photographed, and you’ll delight in the best Chilean cuisine offers, with easy-to-follow recipes tailored to American ingredients and grocery stores.

* Amazon affiliate links

Category: Fish, Mexican food, Savory things

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

Sidebar

Hello, I’m Pilar

Hello! I'm Pilar Hernandez, a Latina …

Popular recipes

Search

About Pilar

Instagram

Privacy

Facebook

Licensing

Copyright © 2023 · Pilar's Chilean Food & Garden · All Rights Reserved