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Fish, Maghreb and Middle East

Sardine meatballs in tomato sauce with bread

Sardine meatballs in tomato sauce are a Moroccan seaside dish, serving 4, ready in 55 minutes, at an easy skill level, for about €2.30 per person. The key is keeping the sardines very cold while chopping them, so the mixture holds together well once it hits the sauce.

A seaside Moroccan recipe, sardine meatballs with chermoula simmered in tomato sauce, with bread to mop up the sauce.

Sardine meatballs in tomato sauce with bread
Total time
55 min
Difficulty
Easy
Cost per person
€2.30
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

Under the breadcrumbs and herbs, the sardine keeps a clear sea flavor, lifted by cumin, paprika and raw garlic in the chermoula. The tomato sauce, reduced and slightly thick, coats the meatballs without drowning them, and a squeeze of lemon at the end wakes everything up. Country bread is there to scoop up every last bit of sauce.

This is a weeknight recipe that breaks away from breaded fish, simple enough that kids eat it without fuss once the sardine turns into a meatball. It also works for a casual dinner with friends in summer or fall, set in the middle of the table with bread to share.

The ingredients

4 people

Fish counter

  • Fresh sardines 900 g

Fruits and vegetables

  • Fresh cilantro 1 bunch
  • Flat leaf parsley 1 bunch
  • Garlic 5 cloves
  • Lemon 1
  • Onion 1

Pantry

  • Ground cuminoften in the pantry 1 tsp
  • Paprikaoften in the pantry 2 tsp
  • Breadcrumbsoften in the pantry 3 tbsp
  • Crushed tomatoesoften in the pantry 800 g
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Egg 1

Bakery

  • Country bread 8 slices

Allergens Fish, Gluten, Eggs

The step by step recipe

  1. Fillet the sardines, remove any visible bones and chop the flesh with a knife.

    Ask your fishmonger to fillet them for you, it saves twenty minutes.

  2. Mix the flesh with half the chopped cilantro, parsley and garlic, the cumin, a bit of paprika, the breadcrumbs, the egg, salt and pepper.

    The mixture should hold together without sticking to your fingers, add a pinch more breadcrumbs if it feels too wet.

  3. Roll walnut sized meatballs with wet hands.

    Keep a bowl of water nearby, the meatballs shape up without sticking.

  4. Cook the chopped onion in the oil, add the remaining garlic, the paprika, the crushed tomatoes and let it reduce. 15 min

    Crush the tomatoes with a spoon, the sauce turns out silkier.

  5. Gently place the meatballs in the sauce and cook covered, then scatter with cilantro and lemon juice. 15 min

    Don't stir, just shake the pan gently so the meatballs don't break apart.

  6. Serve the meatballs in their sauce with the slices of bread.

    Bread rubbed with garlic and toasted is even better for scooping up the sauce.

Our tips to get it right

  • Chop the sardines by hand with a knife rather than in a food processor, the texture stays firmer and less mushy once cooked.
  • Fry a small test meatball in the sauce before cooking the rest, so you can adjust the salt if needed.
  • Use a wide skillet so every meatball sits in the sauce rather than stacked on top of each other.

The variations

  • Swap the sardines for fresh mackerel, the flesh works the same way and the flavor stays just as bold.
  • For a vegetarian version, replace the fish with mashed chickpeas and a little flour to bind, keeping the same spices.
  • For kids in a hurry, shape smaller meatballs and shorten the simmering time in the sauce by a few minutes.

What to serve it with

  • Grilled country bread rubbed with garlic
  • Cucumber and mint salad
  • Mint tea or fresh lemonade

Storage

The meatballs keep for 2 days in the fridge in a sealed container, fully covered by their sauce. They freeze well already cooked, in the sauce, for up to 2 months. Reheat gently, covered, in a skillet over low heat so the meatballs don't dry out.

Questions about this dish

Can you use canned sardines instead of fresh ones?

Yes, just drain them well and remove any central bones. The flavor will be a bit stronger, so cut back slightly on the salt.

Can you make the meatballs ahead of time?

You can shape the raw meatballs the day before and keep them covered in the fridge. Cook the tomato sauce at the last minute so it keeps its freshness.

Why does the mixture stick to my hands when shaping the meatballs?

Sardine flesh is naturally moist, so that's normal. Wet your hands with a little water before shaping each meatball, that usually does the trick.

Can you bake the meatballs instead of pan frying them?

Yes, brown them in the oven at 200°C for 10 minutes before adding them to the hot sauce. They hold together even better that way.

How long does it take to make sardine meatballs in tomato sauce with bread?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in sardine meatballs in tomato sauce with bread?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does sardine meatballs in tomato sauce with bread cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten, eggs. Always check the labels of the products you buy.

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