Trout Meatballs

Trout Meatballs

Prep Time: 45 min (30 min in fridge)

Cook Time: 30 min

Yield: ~20 meatballs 



  • 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

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

 Meatball Prep:

  1. Cut all of your vegetables and measure out ingredients
  2. In a large bowl, mix trout, vegetables, herbs, breadcrumbs
  3. Season generously with salt & pepper

  4. Dampen hands with cold water & form balls roughly the size of a golf ball-- continue to re-dampen hands as necessary to prevent sticking
  5. Place formed meatballs in the fridge for at least 30min to allow them to firm up

Herb Yogurt Sauce Instructions:

  1. 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
  2. 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:

  1. Heat a well-oiled pan on medium high heat until oil is hot (shimmering-not smoking)
  2. Gently place meatballs into pan, being sure to not overcrowd the pan
  3. Get a hard sear on at least 2 sides (1-2 min per side on med-high heat)
  4. Once browned, turn down heat to medium-low
  5. Add 1-2 Tbs of butter to the pan + cook for an additional 1-2 min
  6. Spoon melted butter over the top of your meatballs + squeeze half a lemon into pan [catch the seeds]
  7. 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!

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