Sardine Meatball Tagine

Ingredients

• 1 kg Sardines (Well-cleaned fillets, ideally boneless)
• 2 Fresh tomatoes (Grated for the sauce; allow for approximately 250 g)
• 3 Garlic (1 clove for the meatballs and 2 for the sauce; grated or pressed)
• 1 bouquet Fresh parsley (Chopped; can be replaced or supplemented with cilantro. Approximately 30 g)
• Olive oil (A drizzle for the filling, the sauce, and to finish the tagine; estimated amount approximately 45 ml)
• Olives (Add to taste; estimated amount 100 g)
• Bell pepper (Cut into strips or rounds, to taste; estimated amount 150 g)
• Additional tomato (Cut into strips or rounds for garnish; estimated amount 150 g)
• 1 tsp Harissa (For the filling; optionally add some to the sauce to make it spicier)
• 0.5 Preserved lemon (The pulp goes into the meatballs; the peel is finely sliced and added to the tagine. Approximately 35 g edible portion)
• 1 tsp Sweet paprika (The total amount is divided between the filling and the sauce)
• 0.25 tsp Ground cumin (The total amount is divided between the filling and the sauce)
• 1 tsp Ground coriander (The total amount is divided between the filling and the sauce)
• 0.25 tsp Ground ginger (The total amount is divided between the filling and the sauce)
• Salt (To taste; take into account the saltiness of the olives and preserved lemon)
• Black pepper (To taste)
• Oyster sauce (Optional, a small drizzle to enhance the flavor; estimated amount 15 g)
• Bread (For serving and soaking up the sauce, to taste)

Steps

1. 1

   Clean the sardines thoroughly and use fillets with the bones removed. Place the fillets in a food processor and process until you obtain a homogeneous mixture, without completely puréeing it.

2. 2

   Take half of the spice mixture. Add it to the sardine mixture along with 1 grated or pressed garlic clove, some chopped parsley, the pulp of half the preserved lemon, the harissa, and a drizzle of olive oil.

3. 3

   Optionally add a small drizzle of oyster sauce. Mix thoroughly until the seasonings are evenly distributed, then shape the mixture into evenly sized meatballs.

4. 4

   In an oven-safe skillet or directly in a tagine, grate the fresh tomatoes. Add the remaining half of the spices, the remaining 2 garlic cloves, a drizzle of olive oil, some parsley, and, if desired, a little extra harissa.

5. 5

   Cook the tomato sauce over medium heat for a few minutes, until it thickens slightly and the garlic and spices become fragrant.

6. 6

   Carefully place the sardine meatballs on the hot tomato sauce, spacing them out as much as possible.

7. 7

   Add the peppers and tomatoes cut into strips or rounds, the olives, and the very finely sliced preserved lemon peel. Finish with a generous drizzle of olive oil.

8. 8

   Cover the tagine or skillet and bake in an oven preheated to 230 °C for 20 minutes. The meatballs should be opaque and firm in the center.

9. 9

   Remove the lid and continue cooking for 10 minutes, until the sauce reduces and the top is lightly browned.

10. 10

    Serve piping hot directly in the tagine, accompanied by bread for soaking up the sauce.

Notes

Salt should be added sparingly, as the olives, preserved lemon, and oyster sauce may already be salty. Handle the sardines and grater with care. The recipe recommends serving the tagine with bread.

Nutrition per serving

• main course
• tagine
• fish
• sardines
• Moroccan cuisine
• oven-baked
• gluten-free without bread
• seafood