Moroccan Sardine Balls in Spicy Tomato Sauce

 

Zesty tomato sauce forms the basis for many tasty Moroccan dishes, including this classic Sardine Balls recipe. You can make Sardine Balls as your main course, but they usually appear on the table as a side dish or as part of a fish dinner with several entrées.
You'll need to fillet your sardines first

Serves: 4

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Ingredients:

• 1 lb. (about 1/2 kg) fresh sardine fillets
• 2 teaspoons paprika
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon ground hot pepper (optional)
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh coriander (cilantro)
• * * *
• 6 or 7 large fresh tomatoes, peeled, seeded and chopped
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/8 teaspoon ground hot pepper (optional)
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh coriander (cilantro)
• 2 cloves garlic, finely chopped or pressed
• 1/4 cup olive oil

Preparation:

Make the Sardine Balls

Process the sardine fillets in a food processor until they are well-puréed. Transfer the sardines to a bowl.
Add the spices, parsley and coriander and mix well with your hands, kneading the mixture to evenly distribute the spices. Shape the sardines into small balls the size of large marbles, and set aside.

Make the Tomato Sauce

Place the tomatoes, spices, parsley, coriander, garlic, and olive oil in a 10- or 12-inch skillet, and stir to mix. Cook uncovered over medium heat for about 20 minutes, stirring occasionally and mashing the tomatoes with your spoon as they cook.
When a rich sauce has formed, stir in two tablespoons of water and add the sardine balls to the skillet. Cover and simmer over medium heat for about 15 minutes, stirring occasionally, until the sardine balls are cooked through.
Serve warm, with crusty bread for scooping up the sardine balls and sauce.