These Salmon Meatballs with Potatoes are packed with goodness, made with basic pantry staples and all done in about 40 minutes. Serve this dish next to a garden salad, crunchy baguette and a bottle of Spanish wine for a great meal.
To make the salmon meatballs, I used canned salmon. You can also use fresh or frozen salmon if you like. Just fully cook through and then using a fork, break the salmon down into small pieces.
For the potatoes, I used baby gold potatoes. You can also use regular-sized potatoes if you like. Either way, make sure to use potatoes that are a bit more waxy than starchy. As they hold their shape better when being boiled.
TIPS & TRICKS to Make this Recipe: The secret to this recipe is to ensure the salmon mixture is well-binded. That way, the meatballs don´t fall apart. Once you have the mixture ready, make sure to squeeze it in your hands before shaping the meatballs.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH PAPRIKA (25% OFF Your Order if you Purchase from this Link)
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Watch the Video Below on How to Make these Salmon Meatballs with Potatoes
Canned Salmon Meatballs with Potatoes
Ingredients
FOR THE SALMON MEATBALLS
- 2 cans salmon 6 oz / 170 grams each
- 1/4 cup plain bread crumbs 30 grams
- 2 cage-free organic eggs
- 1/4 cup chopped onions 40 grams
- 1 small carrot (finely grated)
- 1 clove garlic (finely grated)
- 2 tbsp chopped parsley 8 grams
- 1/2 tsp sweet smoked Spanish paprika 1.25 grams
- sea salt & black pepper
FOR THE SAUCE
- 1 small onion (finely chopped)
- 4 cloves garlic (roughly chopped)
- 1 tbsp all purpose flour 10 grams
- 1 tbsp white wine vinegar 15 ml
- 1/2 tsp dried thyme .50 grams
- 1 1/2 cups vegetable broth 360 ml
- sea salt & black pepper
EXTRAS
- 1/4 cup extra virgin olive oil 60 ml
- 1.5 lbs baby yukon gold potatoes 700 grams
- handful chopped fresh parsley
Instructions
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Drain the cans of salmon into a fine sieve with a bowl underneath, gently flake the salmon, then add into a large bowl, along with the bread crumbs, crack in the eggs, add in the onion, carrot, garlic, parsley and paprika, then season with sea salt & black pepper and mix together
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Once everything is well mixed, mash down on the mixture until you get a paste-like texture, to shape the meatballs, grab a spoonful of the mixture and squeeze it in your hands, then shape into a ball, about the size of a golf ball, if you see your mixture is too dry to work with add in some whisked egg, if it's too wet, add in more bread crumbs
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Once all the salmon meatballs have been assembled, heat a large fry pan with a medium heat and add in the olive oil
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After a couple of minutes add in the salmon meatballs, all in a single layer and evenly spaced out, fry for 8 to 10 minutes or until golden fried all around
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While the salmon meatballs are cooking, cut the potatoes (washed & patted dry) into small bite-size pieces, then add them into a stock pot, all in a flat layer, fill with some water, just enough to barely cover the potatoes, season generously with sea salt and heat with a high heat
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While the potatoes are cooking, move back to the salmon meatballs, after 8 to 10 minutes and they're golden fried all around, remove them from the pan and set aside
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Now using the same pan with the same heat, make the sauce, add in the chopped onion and garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the flour, mix continuously, after 2 minutes add in the vinegar, thyme and season with sea salt & black pepper, quickly mix together, then slowly add in the broth while mixing continuously, once all the broth has been added and you've ended up with a slightly creamy sauce, add the salmon meatballs back into the pan, then gently flip each one so they're coated in all that goodness, lower to a low medium heat and simmer
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After boiling the potatoes for 15 to 20 minutes and they're just cooked through, you can always pierce them with a toothpick, drain into a colander
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Transfer the potatoes into serving dishes, along with some of the simmering salmon meatballs, then top off with some of the sauce and chopped fresh parsley, enjoy!
Recipe Notes
Get the Spanish Paprika I used to make this Recipe (25% OFF Your Order if you Purchase through this Link)
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