Chef Ashley’s Rockfish Meatballs

Posted on August 25, 2026 by Local Fish

Fresh local rockfish gets a Mediterranean-inspired treatment in these herby köfte (meatballs), seasoned with cumin, lemon, dill, parsley, and mint. Serve them alongside cool cucumber tzatziki and a bright chickpea salad with cherry tomatoes and shaved red onion for a fresh, satisfying meal.

Ready in: About 30 minutes
Makes: 4 servings

Ingredients

For the Rockfish Köfte (meatballs)

• 1 pound rockfish fillets, skinless and boneless
• 1 large egg
• 1/2 cup plain breadcrumbs, plus more if needed
• 1/4 cup chopped flat-leaf parsley
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh mint
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Zest of 1 lemon
• 1 small garlic clove, finely minced or grated (optional but recommended)
• 2 tablespoons finely grated onion or shallot (optional, for extra moisture)
• 2 tablespoons olive oil, for pan-frying

For the Cucumber Tzatziki

• 500 g full-fat Greek yogurt (2 cups)
• 150 g English cucumber (about 1/2 large cucumber)
• 1–2 garlic cloves, finely grated (5–10 g)
• 15 g fresh dill, chopped (about 1/4 cup loosely packed)
• 15 g fresh lemon juice (1 tablespoon)
• 15 g extra virgin olive oil (1 tablespoon)
• 2 g kosher salt (1/2 teaspoon), plus more to taste
• 0.5 g black pepper (1/4 teaspoon)

For the Chickpea Salad

• 1 (15 oz / 425 g) can chickpeas, drained and rinsed
• 1 garlic clove, finely grated
• 1 teaspoon lemon zest
• 1/2 teaspoon Aleppo pepper
• 1/4 teaspoon ground sumac
• 1/4 teaspoon amba powder
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 3 tablespoons neutral oil or olive oil
• 1/2 cup cherry tomatoes, halved
• 1/4 small red onion, shaved very thin
• Kosher salt and freshly ground black pepper, to taste

Method

STEP 1: Prepare the tzatziki.
Grate the cucumber using the large holes of a box grater. Sprinkle with a pinch of salt and let sit for 10 minutes. Wrap the cucumber in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. In a bowl, combine the Greek yogurt, cucumber, garlic, dill, lemon juice, olive oil, salt, and pepper. Stir until well combined and set aside.

STEP 2: Make the chickpea salad.
Drain and rinse the chickpeas well, then pat dry with a clean kitchen towel. In a large mixing bowl, whisk together the garlic, lemon zest, Aleppo pepper, sumac, amba powder, parsley, red wine vinegar, Dijon mustard, and oil. Add the chickpeas, cherry tomatoes, and shaved red onion and gently toss until evenly coated. Season with kosher salt and freshly ground black pepper to taste. Let the salad rest for 10–15 minutes before serving.

STEP 3: Prepare the rockfish.
Pat the rockfish dry. Finely chop the fish with a knife for a chunkier texture, or pulse briefly in a food processor until finely minced, taking care not to turn it into a paste.

STEP 4: Mix the köfte.
Combine the rockfish, egg, breadcrumbs, parsley, dill, mint, cumin, salt, pepper, lemon zest, garlic, and onion or shallot, if using. Mix gently until just combined. If the mixture feels too wet, add 1–2 additional tablespoons of breadcrumbs. If time allows, refrigerate for 20–30 minutes to help the patties hold together.

STEP 5: Shape the köfte.
Form the mixture into 12–16 small oval or round patties, about 2 inches wide.

STEP 6: Cook.
Heat the olive oil in a skillet over medium heat. Cook the köfte for 3–4 minutes per side, until golden brown and the fish reaches an internal temperature of 145°F (63°C).

STEP 7: Serve.
Serve the rockfish köfte warm with the cucumber tzatziki and chickpea salad alongside.