Sardine Meatballs (Boulettes de Sardine)

Ingredients

• 600 g (1.3 lb)sardine fillets
• 3 tbspchermoula
• 2 tbspbreadcrumbs
• 3tomatoes
• 1onion
• 2 tbspolive oil
• 1 tspsalt

Method

1. Begin by preparing the sardine mixture. In a food processor, combine 600 g (1.3 lb) sardine fillets, 3 tbsp chermoula, and 2 tbsp breadcrumbs. Pulse until the mixture is smooth and well combined, but be careful not to over-process; you want a cohesive mixture that holds together easily.
2. With slightly damp hands, shape the sardine mixture into small balls, about the size of a walnut. This should yield approximately 18 to 20 balls. Set them aside on a plate, ensuring they are not touching each other to prevent sticking.
3. Next, prepare the tomato-onion sauce. Finely dice 1 onion and roughly chop 3 tomatoes. In a large, deep skillet, heat 2 tbsp olive oil over medium heat until it shimmers.
4. Add the diced onion to the skillet and sauté until it becomes translucent and soft, about 5 minutes. Stir occasionally to prevent browning, as you want the onions to release their sweetness.
5. Add the chopped tomatoes to the skillet along with 1 tsp salt. Stir well to combine, and let the mixture cook until the tomatoes break down into a thick sauce, about 10 minutes. You will know it's ready when the sauce has a rich, deep red color and the tomatoes have lost their raw texture.
6. Gently place the sardine balls into the simmering tomato sauce, ensuring they are partially submerged. Cover the skillet with a lid and let the balls simmer for 12 minutes. The balls are done when they are firm to the touch and have absorbed some of the sauce's flavors.
7. Serve the sardine meatballs hot, directly from the skillet, accompanied by crusty bread to soak up the flavorful sauce. This dish is best enjoyed immediately, capturing the freshness of the sea and the warmth of Moroccan spices.