Sardine Meatball Tagine
Morocco
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Tinned sardines puréed with egg and breadcrumbs, rolled into balls and cooked in a spiced tomato sauce. It is Moroccan, and the source is right that it is the forerunner of the sardine meatball sandwiches sold widely on the coast. Sardines matter enormously to Morocco. The country is the world's largest exporter of tinned sardines, the fishery is a major part of the coastal economy, and sardines are cheap and abundant enough to be genuinely everyday food rather than a delicacy. That economic fact is why a sardine kefta exists at all, ground sardine is now sold ready-prepared at Moroccan fish markets, which the source notes and which tells you how ordinary the dish is. The technique is standard kefta construction applied to fish. Puréeing rather than flaking is what makes the mixture hold together, since sardine flesh is soft and would fall apart otherwise, and the breadcrumbs and egg do the binding a meat kefta would not need. The spicing, paprika, turmeric, ginger, coriander and cumin, is the Moroccan tagine vocabulary rather than anything specific to fish. The source's discussion of sardine oil in paint and linoleum manufacture is accurate and not especially appetising; it has not been carried across. Nor have its omega-3 claims.
Sardine meatball tagine is a Moroccan dish of puréed sardines shaped into balls and cooked in a spiced tomato sauce. Morocco is the world's largest exporter of tinned sardines, and ground sardine kefta is sold ready-prepared at Moroccan fish markets.
Dietary tags are provided by contributors as a guide, not verified by AFN, and they depend on the products you buy. If you have a serious allergy, check every ingredient yourself.
Put the drained sardines in a food processor and purée until smooth. Puréeing rather than flaking is what holds the balls together, sardine flesh is soft and would fall apart otherwise.
Add the eggs, breadcrumbs, paprika, turmeric, ginger, garlic powder, onion powder, salt and black pepper.
Pulse briefly until well combined.
Shape the mixture into small balls.
Warm oil in a large skillet over medium heat.
Cook the onion and garlic, turning them, until fragrant, about 5 minutes.
Mix in the tomatoes, coriander and cumin.
Lower the heat, cover, and let the sauce cook until the flavours have come together, about 15 minutes.
Slide the meatballs into the sauce and cook until heated through, about 5 minutes.
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