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Moroccan sardine balls
Kefta dyal sardine — spiced sardine meatballs in tomato sauce
Safi and Essaouira are sardine country, and cooks along that Atlantic coast have always made the most of the cheap, silvery catch by turning it into kefta. Fresh fillets are chopped with chermoula herbs and spices into tender, rich fish balls, then simmered in a peppery tomato sauce until they soak up its flavour. They taste nothing like tinned fish: soft, savoury, a little lemony. Eat them from the pan with bread, or as part of a Friday spread of salads. Chef's tip: chill the mixture for 15 minutes before rolling; oily sardines firm up in the cold and the balls hold together in the sauce.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the sardine balls
- 1 ⅓ lb fresh sardine filletsskin on, bones removed (from about 1 kg whole sardines)
- 2 ⅛ oz cooked white ricecold
- 3 cloves garliccrushed, divided
- 4 tbsp fresh corianderfinely chopped, divided
- 3 tbsp fresh flat-leaf parsleyfinely chopped
- 2 tsp ground cumindivided
- 2 tsp sweet paprikadivided
- 1 tbsp lemon juice
- 1 ½ tsp saltdivided
For the sauce
- 4 tbsp olive oil
- 1 onionfinely chopped
- 1 green pepperdiced
- 1 ½ lb ripe tomatoesgrated, skins discarded
- 1 tbsp tomato paste
- ½ tsp chilli flakes
- ¾ cup water
- 1 ¾ oz black olives (optional)
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What you'll need
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Method
0/8 doneStep 1: Run your fingers over the 1 ⅓ lb fresh sardine fillets and pull out any remaining bones. Chop the fillets finely with a large knife, or pulse in a food processor 4–5 times.
Step 2: In a bowl mix the chopped fish with the 2 ⅛ oz cooked white rice, two-thirds of the 2 cloves garlic, half the 2 tbsp fresh coriander, the 3 tbsp fresh flat-leaf parsley, half the 1 tsp ground cumin, half the 1 tsp sweet paprika, the 1 tbsp lemon juice and 1 tsp of the 1 tsp salt. Don't pulse to a smooth paste; a little texture keeps the balls light, not rubbery.
Step 3: Cover and chill the mixture in the fridge for 15 minutes.
15 minStep 4: Meanwhile heat the 4 tbsp olive oil in a wide lidded pan over a medium heat. Fry the 1 onion and 1 green pepper for 6 minutes until soft.
6 minStep 5: Add the rest of the 1 cloves garlic, 1 tsp ground cumin and 1 tsp sweet paprika and the ½ tsp chilli flakes and stir for 30 seconds. Add the 1 ½ lb ripe tomatoes, 1 tbsp tomato paste, ¾ cup water and the rest of the ½ tsp salt. Simmer for 8 minutes until slightly thickened.
8 minStep 6: With wet hands roll the sardine mixture into balls the size of a walnut, about 20.
Step 7: Lower the balls into the simmering sauce in one layer and add the olives if using. Cover and cook over a medium-low heat for 12–15 minutes, gently shaking the pan, until the balls are firm and opaque right through and flake when broken (145°F / 145 °F).
14 minStep 8: Scatter with the rest of the 2 tbsp fresh coriander and serve hot or warm.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 32 g
- Carbs
- 17 g
- Fat
- 25 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does moroccan sardine balls take?
- About 50 minutes in total: 25 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cooked white rice?
- Any long-grain rice, same amount.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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