Moroccan · beginner
Moroccan Chermoula Sardine Meatballs In Spicy Tomato Sauce
Tender minced fish meatballs laced with fresh cilantro, garlic, cumin, and harissa, gently simmered in a rich tomato sauce.
- PREP TIME
- 20 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
In a mixing bowl, combine minced fish, half the chopped cilantro, half the minced garlic, 1 tsp cumin, 0.5 tsp paprika, and 1 tsp harissa paste.
- 02
Roll the fish mixture into 12 to 14 compact round meatballs using moist hands.
- 03
Heat olive oil in a wide skillet over medium heat and sauté the remaining minced garlic for 1 minute until fragrant.
- 04
Stir in crushed tomatoes, water, remaining cumin, remaining paprika, and remaining harissa paste, simmering sauce for 5 minutes.
- 05
Carefully arrange fish meatballs in the simmering tomato sauce, cover with a lid, and cook for 12 minutes without stirring.
- 06
Uncover skillet, gently spoon tomato sauce over the top of meatballs, and simmer uncovered for 3 more minutes until meatballs are fully cooked through.
- 07
Garnish with remaining chopped cilantro and serve warm with crusty bread.
A LITTLE KITCHEN KNOW-HOW
poaching in sauce
Gently simmering delicate seafood meatballs directly inside a thick spiced tomato sauce to retain moisture.
Notes from the kitchen
- Wet your hands with cold water before shaping fish meatballs to prevent the delicate mixture from sticking.
- Original home-cooking adaptation inspired by Moroccan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
