Moroccan · Main course
Moroccan Sardine Balls in Tomato Sauce (Boulettes de Sardines)
On Morocco's Atlantic coast, cheap, abundant sardines are turned into something special — the fish minced with chermoula herbs and spices, rolled into little balls, and simmered in a garlicky tomato sauce until tender. Served bubbling with bread to mop the sauce, boulettes de sardines are humble, thrifty coastal cooking at its most flavourful.
- Prep
- 35 min
- Cook
- 30 min
- Total
- 65 min
- Serves
- 4
- Level
- Medium
Ingredients
- 800 g fresh sardines, filleted and finely chopped or minced
- For the fish mix: 3 garlic cloves crushed, 1 small bunch coriander and parsley chopped, 1 tsp cumin, 1 tsp paprika, pinch cayenne, juice of 1/2 lemon, salt
- 1 slice bread soaked in a little water (optional binder)
- For the sauce: 1 onion finely chopped, 3 garlic cloves crushed, 700 g blended tomatoes, 1 tbsp tomato paste
- 1 tsp cumin, 1 tsp paprika, pinch cayenne (for the sauce)
- 4 tbsp olive oil
- 2 eggs (optional, to poach in the sauce)
Method
- 1
Make the fish mix
Mix the chopped sardines with the garlic, herbs, cumin, paprika, cayenne, lemon juice, salt and the squeezed-out bread until sticky and well combined. Chill 15 minutes to firm up.
- 2
Roll the balls
With wet hands, roll the mixture into small balls, a little smaller than a walnut, and set aside on a plate.
- 3
Start the sauce
In a wide pan, soften the onion and garlic in the olive oil, add the sauce spices for 30 seconds, then the blended tomatoes and tomato paste. Season and simmer 10 minutes until thickened.
- 4
Simmer the balls
Gently lower the sardine balls into the simmering sauce, cover, and cook 12–15 minutes, spooning sauce over them, until firm and cooked through. Handle gently — fish balls are delicate.
- 5
Finish and serve
If you like, crack eggs into wells in the sauce and cover until set. Scatter with coriander and serve hot in the pan with bread.
Chef's tips
- Chop or mince the sardines finely and chill the mix so the balls hold together in the sauce.
- Roll with wet hands to stop the sticky mixture clinging, and keep the balls small so they cook through quickly.
- Don't stir hard once the balls are in; spoon sauce over them instead so they don't break apart.
Frequently asked questions
Why are sardines so popular in Moroccan cooking?
Morocco is one of the world's largest sardine exporters, and along the Atlantic coast the fish are cheap, fresh and plentiful. Cooks have countless ways to use them — grilled, stuffed with chermoula, or minced into these tomato-simmered balls.
Can I use tinned sardines?
Fresh sardines give the best texture for the balls. Tinned sardines are too soft to roll well, though they can be used in a rougher, patty-style version. If fresh sardines are unavailable, another small oily fish like fresh anchovies or mackerel works.