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Moroccan Sardine Balls in Tomato Sauce is one of our favorite ways to enjoy fresh sardines, which are cheap and in abundance in Morocco. The dish is so popular that ground sardine \u201ckefta<\/a>\u201d is available at the fish market, a purchase that can save a busy cook a little preparation and clean up time.<\/p>\n

You\u2019re not restricted to using sardines to make Moroccan fish balls, however. The fish meatballs can also be made with whiting, another popular choice in Morocco, or any other firm-fleshed fish fillets.\u00a0\u00a0<\/p>\n

Moroccan Tomato Sauce<\/span><\/h2>\n

A zesty homemade tomato sauce is key to the dish\u2019s classic flavor.<\/p>\n

We start with ripe, fresh tomatoes that are peeled, seeded, chopped (some cooks prefer to grate them) then simmered with garlic, olive oil, parsley, cilantro, and Moroccan spices of cumin and paprika. A bay leaf is optional.<\/p>\n

\"Homemade\"Homemade<\/p>\n

Moroccan tomato sauce cooking in a tagine. Photo: Christine Benlafquih | Taste of Maroc<\/p>\n<\/div>\n

Although not essential, I saute a little onion and green pepper in the olive oil before adding the garlic and tomatoes. I also like a little heat so a few whole chili peppers go into the pot or tagine as well.<\/p>\n

The same tomato sauce forms the basis for other Moroccan dishes, including Moroccan Kefta Tagine<\/a>.\u00a0 In both cases, the meatballs are shaped quite tiny and the sauce can be made as spicy or mild as you like.<\/p>\n

How to Make Moroccan Fish Balls<\/span><\/h2>\n

Seasoning for the Moroccan fish balls is nearly the same as for meatballs made of beef, lamb, or chicken. Traditionally minced sardines or whiting are mixed with salt, pepper, paprika, and cumin along with chopped cilantro and parsley.<\/p>\n

I also like to add a little ginger, turmeric, and a clove or two of minced garlic, but overall I go a little lighter on the seasoning for the fish balls than I do for regular meatballs.<\/p>\n

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Seasoned minced fish is shaped into tiny balls. Photo: Christine Benlafquih | Taste of Maroc<\/p>\n<\/div>\n

Shaping the fish mixture into traditional marble- or cherry-sized fish balls can be a little tricky. That\u2019s because minced fish is less firm than ground meat so you\u2019ll need a lighter hand. Wetting your hands with water will help prevent the mixture from sticking to your palms.<\/p>\n

A Note About Fresh Sardines<\/span><\/h2>\n

If you\u2019ve never tasted fresh sardines and are able to get them, do give them a try in this dish or in Moroccan Stuffed Fried Sardines with Chermoula<\/a>. Fresh sardines lack that salty \u201cfishy\u201d pungency that characterizes their canned cousins. Still, they have more flavor than a very mild fish so you\u2019re in for a real treat.<\/p>\n

Be sure to have your fishmonger fillet the sardines or other fish you\u2019ve selected, or buy boneless fillets. Once home, a food processor will make quick work of mincing the fish.\u00a0\u00a0<\/p>\n

Serve the fish meatballs as a main dish or as a side to other fish or seafood. Moroccans tend to eat by hand using khobz<\/a> in place of utensils, but you might want to break with tradition and serve saucy fish balls over rice or pasta instead.<\/p>\n

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Moroccan Sardine Balls in Tomato Sauce<\/span><\/h2>\n

Christine Benlafquih | Taste of Maroc<\/span><\/p>\n

An authentic Moroccan recipe for fish meatballs poached in a zesty homemade tomato sauce. <\/span>This classic dish is popular throughout Morocco, but more so in coastal areas where fish is in abundance. Use fillets of sardines, whiting, or other firm fish.<\/span>Traditionally the fish balls are shaped quite tiny, about the size of marbles or cherries, and Moroccan bread (khobz)<\/a> is used in place of utensils to scoop up the fish balls and sauce <\/span>Serve the sardine balls as a main dish or side to other fish and seafood. <\/span><\/div>\n

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Prep Time <\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n

Cook Time <\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/p>\n

Total Time <\/span>1 hour<\/span><\/span> hr<\/span> 40 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n

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Course <\/span>Main Course, Side Dish<\/span><\/p>\n

Cuisine <\/span>Moroccan<\/span><\/p>\n<\/div><\/div>\n

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Yield <\/span>4<\/span> servings<\/span><\/span><\/p>\n

Calories <\/span>403<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n

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For the Tomato Sauce<\/h4>\n