Spicy Moroccan Fish Meatballs
Growing up, moroccan fish was a Friday night staple at our Shabbat table. There’s nothing like coming home to the smell of shabbat cooking, and to this day this fish recipe is one of my favorites.
Based off of my moroccan fish recipe, these spicy fish meatballs are prepped then cooked in a simple sauce made with chickpeas, garlic, carrots, jalapeno, tomato paste and a few simple spices.
You’re left with tender fish meatballs and a saucy base that’s delicious on its own, or served with fresh challah.
There are many variations of this recipe online. This version is a tried and true recipe that I’ve been making for a while, and I’m so excited to finally share it with you all.
The fish meatballs can be made with various types of white fish, and adjusted to your liking for spiciness. I’ve even made them with salmon for a bolder flavor.
The fish meatballs take a little bit of prep, but they can be made ahead of time and frozen. Here’s what you’ll need for the fish meatballs:
- 1.2-1.5 lbs skinless white fish like flounder, cod or tilapia. Alternatively, you can use salmon
- Finely grated yellow onion + carrots- I love to add some veggies for flavor and moisture
- Garlic
- Parsley & cilantro
- Lemon zest- this is my favorite addition to these fish meatballs to add a delicious zesty flavor
- Breadcrumbs
- Egg
- Spices: paprika, cumin, turmeric, crushed chili flakes, salt & pepper
Grind the fish in a food processor or chop finely with a knife. Combine with the grated veggies, egg, breadcrumbs, lemon zest and spices and roll into balls.
Moroccan Fish Sauce
For the sauce, here’s what you’ll need:
- Chickpeas
- Bell pepper
- Carrots
- Jalapeno
- Garlic
- Tomato paste
- Cilantro
- Olive oil
- Lemon slices
- Water
- Spices: paprika, cumin, turmeric, chili flakes, salt & pepper
How to make Moroccan Fish
This recipe comes together easily in just a few simple steps.
- Start by slicing up your veggies and sauteeing them in olive oil for a couple of minutes.
- Add the spices and tomato paste and mix together for another couple of minutes.
- Pour in the water and cilantro, then cover the pot to let the veggies cook for 15-20 minutes. Here’s where I like to adjust the salt or spiciness.
- Once the veggies are tender, place the fish meatballs into the sauce. They should be covered at least 3/4 of the way through with the sauce. Spoon the sauce over each fish fillet, then cover the pot to let it simmer for 25-30 minutes.
How to serve your Spicy Moroccan Fish Meatballs
Traditionally, we serve this as a starter course for Friday night dinner with some challah to dip. If you prepare this during the week or as a main course, it would delicious over fluffy white rice or couscous.
These spicy fish meatballs are a labor of love, and are so worth the end product! I hope you guys try them and love them as much as we do.
More fish recipes to try:
Mediterranean Salmon Bowls
Walnut & Pistachio Crusted Flounder
Tuna Burgers with Tahini Cabbage Salad
Spicy Fish Meatballs
Ingredients
Fish Meatballs
- 1.2 -1.5 lbs white fish (flounder, cod, tilapia) or salmon
- 1/2 cup breadcrumbs
- 1 egg
- 1 carrot, peeled
- 1/2 yellow onion
- 3 garlic cloves
- Handful parsley
- Handful cilantro
- 1 tbsp lemon zest
- 1 tbsp olive oil
- 2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp turmeric
- 1/4 tsp crushed chili pepper
Moroccan Fish Sauce
- 1 can chickpeas (15 oz), drained
- 1 red bell pepper
- 2 small carrots, peeled
- 1 -2 jalapeno peppers, depending on spice preference
- 5 cloves garlic
- 1/4 cup olive oil, plus a little more
- 2 tbsp tomato paste
- 1.5 -2 cups water
- Handful cilantro, chopped
- 1 tbsp paprika
- 1 tsp salt
- 1 tsp cumin
- 1/4 tsp turmeric
- 1/2 tsp black pepper
- 1/4 tsp crushed chili pepper
- 4 -5 lemon slices
Directions
- To prepare the fish meatballs, grind the fish in a blender or food processor until pureed. Transfer to a bowl
- Add the carrots, onion and garlic to the food processor and pulse until finely chopped. Add them to the bowl with the fish.
- Add in the herbs, spices, lemon zest, breadcrumbs, egg and tbsp of olive oil and combine everything well with your hands.
- Roll about 1 1/2 tbsp of the mix into balls. Repeat with remaining fish mixture and set in the fridge while you prepare the sauce. If you don’t plan on cooking all of the fish meatballs, you can freeze as many as you’d like for up to 3 months and cook at a later time.
- To prepare the sauce, start by slicing the bell pepper, carrots and jalapeno pepper to 3″ strips.
- Heat a large pan, ideally a saute pan, on medium heat then coat the bottom in about 1/4 cup olive oil. Add the peppers, jalapeno and carrots to the pan and saute on medium heat for 2-3 minutes.
- Add in the garlic and chickpeas and toss together for another 2 minutes.
- Pour in the spices with another tsp of olive oil, tomato paste and cilantro and stir together. Pour in 1 1/2 cups of water and mix again. Lower the flame and cover the pan. Let the sauce simmer for 20 minutes on low heat.
- After 20 minutes, taste and adjust salt and spice level. Add the fish meatballs into the sauce with another 1/4 cup of water. The fish should be covered 3/4 of the way. Nestle the lemon slices into the sauce throughout the pan. Top with more chopped cilantro and cover the pan.
- Optional step: I like to pour a paprika oil over the top of the fish. Combine about 1 tbsp olive oil with 2 tsp paprika and mix, then drizzle over the pan.
- Let the fish simmer on low for 20-30 minutes. Be sure to spoon the sauce over each fish meatball once done.
- Serve warm with challah, or over rice or couscous.
Hello. This recipe looks delicious! Have you ever tried freezing it?
Yes I have! When freezing, I bake the meatballs on 375 F for about 10-12 minutes and then freeze them in a ziplock or container. I’ll usually take out as many pieces as we’ll eat that day plus some for leftovers, let them defrost for an hour and finish them in the sauce.