Recipe description
July 7, 2026
Fish meatballs with dill yogurt sauce
Flavorful fish meatballs with dill yogurt sauce for gut-friendly meals
88%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from vegetables and herbs.
- Includes polyphenol-rich dill and other greens.
- Balanced with protein, healthy fats, and fiber-rich carbohydrates.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
fish fillets
400
gram
Dill
2
teaspoon
Yoghurt
200
gram
Onion
1
piece
Garlic
1
clove
Oil, olive
2
tablespoon
Salt
1
teaspoon
Black pepper
1
teaspoon
Instructions
1
Preheat the oven to 190°C (375°F).
2
Finely chop the onion and garlic.
3
In a large bowl, combine the fish fillets, chopped onion, garlic, dill, salt, and pepper.
4
Mold the mixture into small meatballs.
5
Heat olive oil in a skillet over medium heat and cook the meatballs until golden brown, about 5-7 minutes.
6
Transfer the meatballs to a baking dish and bake in the preheated oven for 10-15 minutes.
7
While the meatballs are baking, mix the yogurt with additional dill and a pinch of salt for the sauce.
8
Serve the fish meatballs hot with the dill yogurt sauce.
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Nutrition
420 kcal
Calories
28 g
Protein
28 g
Carbohydrates
6 g
Fiber
6 g
Sugar
18 g
Fat
4 g
Saturated fat
0.9 g
Salt
FAQ
Which fish is best for these meatballs?
White, mild, lean fish such as cod, haddock, pollock, or hake works well. Remove any bones.
Are the meatballs dairy-free?
The dill yogurt sauce uses yogurt. For a dairy-free option, use plant-based yogurt (e.g., almond or soy) and adjust with lemon.
Is this gluten-free?
The meat mixture is naturally gluten-free; if breadcrumbs are used, substitute gluten-free breadcrumbs.
How can I bind the meatballs without eggs?
Use 1 beaten egg or a plant-based binder like flaxseed slurry (1 Tbsp ground flaxseed + 3 Tbsp water) and let it rest briefly.
What cooking method do you recommend and what’s the doneness?
Pan-fry in a little oil or bake in the oven; cook until the center is opaque and reaches about 63°C / 145°F.
How many servings does this yield?
About 4 servings; adjust to your needs.
What sides pair well to boost fiber?
Serve with a fiber-rich vegetable side (steamed broccoli, carrots, green beans) and a whole grain like quinoa or brown rice.
How should I store leftovers?
Cool within 2 hours and refrigerate in an airtight container for 2–3 days; freeze for longer.
What allergens are present?
Contains fish and dairy; may include egg. Check breadcrumbs for gluten or other allergens.
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