Featuring the delicious flavors of Mediterranean cuisine, these sardine balls in tomato sauce surprise the senses with their own unique combinations of spices and simple ingredients. If you’re looking to expand your recipe repertoire, ground sardines make a healthy and wonderfully nourishing alternative to your regular meatballs. Add chickpeas to the slowly simmered tomato sauce and serve with bulgur for an accessible yet authentic, and of course, richly flavored meal!
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Ingredient list for Sardine Balls in Tomato Sauce
Prep time. 10 minutes
Cooking: 10 – 15 minutes
Serves 3-4
- 3 cans of sardines in tomato
- 1 pound (450g) tomato, peeled and seeded (or canned tomato flesh)
- 1 2/3 cups (400ml) water
- 2 onions
- 2 cloves of garlic
- 1/4 teaspoon cumin, 1/4 coffee spoon paprika, 1 pinch of pepper
- 1 lemon
- Olive oil
- 1 egg
- 1 tablespoon chopped parsley
- 1 small can (200g) of chickpeas
Directions
1. In a large saute pan, sauté crushed garlic and chopped onion in a little olive oil over low heat. Cook for 5 to 10 minutes, without coloring.
2. Add spices, then add tomato flesh and water. Season with salt and pepper, then cook for at least 15 minutes over medium heat. The sauce should reduce, and the flavor develop.
3. Meanwhile, open the sardine cans, discard the sauce, and remove the central bone of the sardines. Mash in a bowl with the egg. Mix well with your hands and form balls between your palms. Don’t press too much; the balls shouldn’t be too compact.
4. Put the meatballs in the sauce and cook over low heat for 10 to 15 minutes more.
5. Add the drained chickpeas to the sauce 5 minutes before serving. Serve with quinoa or bulgur.
(Image by Rose Cook)
Sardine Balls in Tomato Sauce
If you’re looking to expand your recipes repertoire, this dish inspired by Mediterranean cuisine makes a healthy and wonderfully nourishing alternative to your regular meatballs.
- 3 cans of sardines in tomato
- 1 pound (450g) tomato, peeled and seeded (or canned tomato flesh)
- 1 2/3 cups (400ml) water
- 2 onions
- 2 cloves of garlic
- 1/4 teaspoon cumin, 1/4 coffee spoon paprika, 1 pinch of pepper
- 1 lemon
- Olive oil
- 1 egg
- 1 tablespoon chopped parsley
- 1 small can (200g) of chickpeas
Instructions
- In a large saute pan, sauté crushed garlic and chopped onion in a little olive oil over low heat. Cook for 5 to 10 minutes, without coloring.
- Add spices, then add tomato flesh and water. Season with salt and pepper, then cook for at least 15 minutes over medium heat. The sauce should reduce, and the flavor develop.
- Meanwhile, open the sardine cans, discard the sauce, and remove the central bone of the sardines. Mash in a bowl with the egg. Mix well with your hands and form balls between your palms. Don't press too much; the balls shouldn't be too compact.
- Put the meatballs in the sauce and cook over low heat for 10 to 15 minutes more.
- Add the drained chickpeas to the sauce 5 minutes before serving. Serve with quinoa or bulgur.
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