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–+ servings
moroccan fish meatballs

Spicy Fish Meatballs

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Serves: 8 servings
Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes

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

  1. To prepare the fish meatballs, grind the fish in a blender or food processor until pureed. Transfer to a bowl
  2. Add the carrots, onion and garlic to the food processor and pulse until finely chopped. Add them to the bowl with the fish.
  3. Add in the herbs, spices, lemon zest, breadcrumbs, egg and tbsp of olive oil and combine everything well with your hands.
  4. 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.
  5. To prepare the sauce, start by slicing the bell pepper, carrots and jalapeno pepper to 3u0022 strips.
  6. 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.
  7. Add in the garlic and chickpeas and toss together for another 2 minutes.
  8. 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.
  9. 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.
  10. 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.
  11. Let the fish simmer on low for 20-30 minutes. Be sure to spoon the sauce over each fish meatball once done.
  12. Serve warm with challah, or over rice or couscous.