Sardine Meatballs in Tomato Sauce

Ingredients

• 12 unités Fresh sardines (Whole, cleaned (heads, guts and main bones removed))
• 200 g Cooked rice (White or brown rice, cooled)
• 10 g Fresh coriander (Coarsely chopped)
• 2 unités Garlic cloves (Crushed or finely chopped)
• 1 c. à café Ground cumin (Ground)
• 1 c. à café Sweet paprika (Ground)
• 1 c. à café Sea salt (Adjust to taste)
• ½ c. à café Ground black pepper (Freshly ground preferably)
• 4 c. à soupe Extra virgin olive oil (2 tbsp for the filling, 2 tbsp for the sauce)
• 400 g Canned tomato purée (One 400 g can)
• 1 unité Bay leaf (Whole, remove at end of cooking)
• 1 unité Fresh red chili (optional) (Finely sliced, to taste)

Instructions

1. Clean the sardines

   Rinse the sardines under cold water, remove the head, guts and the main bones. Rinse again and gently pat dry with paper towels.

   Time: PT10M

2. Prepare the filling

   In a large bowl, crumble the cleaned sardines, add the cooked rice, chopped coriander, crushed garlic, cumin, paprika, salt, pepper and 2 tbsp olive oil. Mix until a homogeneous paste forms.

   Time: PT5M

3. Filling rest

   Cover the bowl with plastic wrap and place in the refrigerator for 10 minutes so the filling firms up slightly.

   Time: PT10M

4. Prepare the tomato sauce

   Heat 2 tbsp olive oil in a pan over medium heat. Add the tomato purée, bay leaf, chili (if using), paprika, cumin, salt and pepper. Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.

   Time: PT10M

   Temperature: Medium

5. Form the meatballs

   Remove the filling from the refrigerator. With slightly damp hands, shape meatballs the size of a walnut (about 20 g each). Place the meatballs on a plate.

   Time: PT5M

6. Cook the meatballs in the sauce

   Gently place the meatballs into the hot tomato sauce. Cover and cook over low heat for 10 minutes, turning the meatballs halfway through for even cooking.

   Time: PT10M

   Temperature: Low

7. Finishing and serving

   Remove the bay leaf, adjust seasoning if needed, then serve the hot meatballs, garnished with a few fresh coriander leaves.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

20 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Fresh sardines: Fresh mackerel, Fresh anchovies
• Instead of Cooked rice: Cooked quinoa, Bulgur
• Instead of Fresh coriander: Flat parsley, Chives
• Instead of Garlic cloves: Garlic powder (½ tsp)
• Instead of Ground cumin: Smoked paprika (for a different note)
• Instead of Sweet paprika: Smoked paprika
• Instead of Sea salt: Fine salt
• Instead of Ground black pepper: White pepper
• Instead of Extra virgin olive oil: Canola oil
• Instead of Canned tomato purée: Canned crushed tomatoes
• Instead of Bay leaf: Thyme
• Instead of Fresh red chili (optional): Chili flakes

Equipment Needed

• Cutting board
• Sharp knife
• Large bowl
• Wooden spoon or spatula
• Heavy-bottomed pan or pot
• Measuring spoon
• Cooking gloves (optional) (optional)
• Serving plate

Critical Steps — Do Not Skip

• Clean the sardines by removing all bones
• Let the filling rest in the fridge so it firms up
• Reduce the tomato sauce to a slightly thick consistency
• Cook the meatballs over low heat without stirring abruptly

Chef Tips from the Video

• Use very fresh sardines for a more delicate flavor.
• Add a splash of lemon juice just before serving to brighten the aromas.
• Serve with basmati rice or an arugula salad to balance the dish.

Troubleshooting

Storage

Refrigerator: Store cooked meatballs in an airtight container for 2 to 3 days.

Freezer: Raw meatballs can be frozen for 1 month; cooked meatballs up to 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Pre‑cook the rice the day before.
• Prepare the filling and keep it in the refrigerator for up to 24 h.
• The tomato sauce can be made ahead and reheated before adding the meatballs.