This post may contain Amazon or other affiliate links that allow us to earn a small commission at no extra cost to you. Please see our Disclosure Policy for more info.
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 "kefta" is available at the fish market, a purchase that can save a busy cook a little preparation and clean up time.
You're 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.
Moroccan Tomato Sauce
A zesty homemade tomato sauce is key to the dish's classic flavor.
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.
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.
The same tomato sauce forms the basis for other Moroccan dishes, including Moroccan Kefta Tagine. In both cases, the meatballs are shaped quite tiny and the sauce can be made as spicy or mild as you like.
How to Make Moroccan Fish Balls
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.
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.