Trout Meatballs

Trout Meatballs

Time: 45 min (+ 30 minutes in the fridge)
Yield: ~20 meatballs 

Meatball Ingredients: 

  • HVF Ground Trout -- 1lb
  • Shallot -- 2Tbs, finely minced
  • Celery -- 1/4 cup, finely minced
  • Carrot -- 1/4 cup, finely minced
  • Fresh Herbs -- 1/3 cup, finely minced
  • Breadcrumbs -- 1/4 cup
  • Oil -- Enough to coat bottom of pan

Herb Yogurt Sauce Ingredients:

  • Plain Greek Yogurt -- 1/2 cup
  • Lemon -- 1
  • Olive Oil -- 2Tbs
  • Cracked Pepper -- To taste
  • Fresh Herbs-- 1/4 cup, finely minced 

 Meatball Prep:

  • Cut all of your vegetables and measure out ingredients
  • In a large bowl, mix trout, vegetables, herbs, breadcrumbs
  • Season generously with salt & pepper
  • Dampen hands with cold water & form balls roughly the size of a golf ball-- continue to re-dampen hands as necessary to prevent sticking
  • Place formed meatballs in the fridge for at least 30 minutes to allow them to firm up

Herb Yogurt Sauce Instructions:

  • Using a stand-mixer or a good old mixing bowl and elbow grease, whisk your yogurt until it increases slightly in volume -- somewhere between yogurt and whipped cream is just fine
  • Once sufficiently whipped, simply fold in your olive oil, herbs, the juice of one lemon and freshly cracked black pepper to your taste

Cooking Instructions:

  • Heat a well-oiled pan on medium high heat until oil is hot (shimmering-not smoking)
  • Gently place meatballs into pan without overcrowding the pan
  • Get a hard sear on at least 2 sides (1-2 minutes per side on med-high heat)
  • Once browned, turn down heat to medium-low
  • Add 1-2 Tbs of butter to the pan + cook for an additional 1-2 minutes
  • Spoon melted butter over the top of your meatballs + squeeze half a lemon into pan
  • Remove meatballs from heat

Plating Instructions:

  • Enjoy your meatballs in a rice bowl, a salad or as a fun appetizer with a
    side of your creamy dill yogurt sauce!