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Salmon and Bulgur Meatballs Recipe

This recipe is courtesy of Little Fish featured in Seattle Cooks: Signature Recipes from the City’s Best Chefs and Bartenders by Julien Perry.

Salmon and Bulgur Meatballs

Instead of salmon, rockfish or cod can also be used in this recipe. You can either ask your fishmonger to grind it for you or do it at home. Simply chop the fish, freeze for 20 minutes, and then pulse in a food processor to a ground meat–like consistency.

Serves 8 to 10


2 red onions, finely chopped
2 cloves garlic, finely chopped
1/2 cup feta, crumbled
3 extra-large eggs
1/2 tsp ground cinnamon
2 tsp ground cumin
1 Tbsp Aleppo pepper or red pepper flakes
Zest and juice of 2 lemons
2 Tbsp kosher salt
2 Tbsp freshly ground black pepper
2 cups cooked bulgur wheat
1/2 cup chopped fresh Italian parsley
1/4 cup chopped fresh dill
1/4 cup chopped fresh mint
1 cup dried currants (optional)
1 cup toasted pistachios (optional)

4 lbs ground salmon or any seasonal fish

Tzatziki sauce, to serve

Greek salad, to serve


Preheat oven to 400°F. Line a baking sheet with parchment paper.

Combine all ingredients except fish and accompaniments in a large bowl and mix well. Add fish and mix until just combined. Shape mixture into golf ball–sized meatballs (about 1/4 cup each) and place on the prepared baking sheet. (Do not overcrowd, or the meatballs will not brown properly.) Bake for 20 to 25 minutes, rotating once, until meatballs caramelize and the internal temperature reaches 145°F (be careful not to overcook). Increase oven temperature to broil and cook for another 5 minutes until browned.


Serve the meatballs with tzatziki sauce and Greek salad.

October 24, 2018
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