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Moroccan Sardine Balls

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An authentic Moroccan recipe for fish meatballs poached in a zesty homemade tomato sauce.
Course Lunch or Dinner
Cook Time 1 hour 40 minutes
Calories 2363

Ingredients

For tomato sauce

  • 1 kg fresh ripe tomatoes
  • 1/4 cup olive oil - or more to taste
  • 1 small onion - finely chopped
  • 1 small green pepper - finely chopped
  • 6 cloves garlic - or more to taste
  • 2 tbsp finely chopped parsley
  • 2 tbsp finely chopped cilantro
  • 1.5 tsp cumin
  • 1.5 tsp paprika
  • 1 tsp salt - or to taste
  • 1/2 tsp pepper - or to taste
  • 1 or 2 bay leaves
  • cayenne - to taste optional
  • whole chili peppers - to taste optional

For the Fish Balls

  • 500 g boneless fish fillets - preferably sardine or whiting
  • 2 tbsp finely chopped parsley
  • 2 tbsp finely chopped cilantro
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp ginger
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp turmeric
  • 1 or 2 cloves garlic - pressed or grated

Instructions

  • Peel, seed, and finely chop tomatoes. Set aside.
  • Heat olive oil in a tagine or skillet over medium heat.
  • Sauté onion and green pepper until tender.
  • Add garlic and cook until fragrant.
  • Add tomatoes, parsley, cilantro, spices, and cayenne or chili pepper. Simmer covered for about 30 minutes until sauce thickens.
  • Adjust seasoning and texture if needed.
  • Fish Balls:
  • While sauce cooks, prepare fish balls.
  • In a food processor, combine fish fillets, garlic, parsley, cilantro, and spices. Pulse until finely minced and seasoning is distributed.
  • Wet hands and shape small fish balls.
  • Add fish balls to tomato sauce, simmer covered for 10-15 minutes until cooked through.
  • Serve directly from tagine or pan with Moroccan bread on the side

Nutrition

Calories: 2363kcal | Carbohydrates: 71g | Protein: 100g | Fat: 191g