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Stove Cooked Moroccan Fish Meatballs
Ingredients
For the meatballs:
- 1 ½- 2 LB Salmon, or branzino/ flounder/ snapper (1 ½- 2 LB ground in a food processor)
- 1 medium peeled shredded potato
- 5 graded garlic cloves
- 2 handful finely chopped cilantro
- 1 beaten egg
- 4 Tbsp plain bread crumbs/quick oats
- 1/2 tsp salt, pepper, cumin, paprika
- 2 Tbsp olive oil
For the sauce:
- ¼ cup light olive or grapeseed ,canola oil
- 2 big carrots-cut in to medium sticks
- 1 big red bell pepper-cut in to strips
- 2 big fresh juicy tomatoes-grated
- 1 jalapeño or Serrano pepper cut in 2 (optional)
- 5 big garlic cloves coarsely chopped
- Big cilantro bunch- washed, dried and chopped
- ¾ cup flavorless olive oil or grapeseed oil
- 2 Tbsp paprika
- ½ tsp turmeric
- 1 tsp ground pink Himalayan salt (more or less)
- ½ tsp black pepper
- 1 ½-2 cups water
There are some Friday nights that I’m craving real comfort food and fish meatballs are always the answer. The only problem is that I can NOT control the amount of bread I eat with it. The sauce is divine. I add some carrots that gives sweetness and kids love them too! It is a must try.
Instructions
1). Place the ground fish in a bowl and add the potato, garlic, cilantro, egg, oil, bread crumbs, salt, pepper, cumin and paprika. Mix and set aside for 10 minutes.
2). In a wide pot heat up ¼ cup oil and add the red pepper and carrots. Mix every few minutes until peppers are golden around 6-10 min. Add the jalapeno and garlic and mix for two more minutes. Add the grated tomatoes, mix for a minute and add the water and spices. Bring to a boil.
3). Start forming the fish balls and place on a tray. If you need deep your hands in a small bowl of water so they don’t stick to your hands.
4). After the sauce has boiled lower the flame and carefully start placing the fish balls. Sprinkles some additional paprika for color and add the chopped cilantro. Cook for 1 hour on a medium low flame.
5).After half an hour take a spoon and start coating the fish balls with the sauce. Leave uncovered and cook until all water has evaporated and you are left with rich sauce.
