Moroccan Sardine Balls (كفتة السردين) — Spiced sardine kefta simmered in tomato sauce

• 600 gcanned sardines in olive oil, drained (about 4 standard cans; reserve 15 ml of the oil)
• 20 gfresh cilantro, finely chopped
• 20 gfresh parsley, finely chopped
• 12 ggarlic, minced (about 3 cloves)
• 2 tspground cumin
• 2 tspsweet paprika
• 1 tspground coriander
• 0.5 tspground turmeric
• 0.25 tspcayenne pepper
• 0.5 tspblack pepper
• 1 tspfine sea salt
• 1 tsplemon zest
• 1 tbspfresh lemon juice
• 35 gbreadcrumbs (use gluten-free breadcrumbs if needed)
• 1egg
• 1 tbspolive oil
• 1 tbspreserved sardine oil (optional but traditional for extra depth)
• 120 gyellow onion, finely grated
• 500 mltomato passata
• 120 mlwater
• 1 tbsptomato paste
• 10 gfresh cilantro, chopped

Instructions

1. 1

   Drain the sardines very well, then press them gently with a fork to remove excess oil and moisture. Transfer to a bowl and mash until mostly smooth, leaving a few small flakes for texture.

2. 2

   Add cilantro, parsley, garlic, cumin, paprika, coriander, turmeric, cayenne, black pepper, salt, lemon zest, and lemon juice to the sardines. Mix thoroughly for 45–60 seconds until the herbs and spices are evenly distributed and the mixture becomes cohesive.

3. 3

   Add the breadcrumbs and egg, then mix again until the paste holds together when pressed. Rest the mixture for 10 minutes so the breadcrumbs hydrate and the kefta becomes easier to shape.

4. 4

   With slightly wet hands, form 18 balls, each about 35 g, and place them on a plate. Keep them compact but not overly tight, because sardines can become dense if compressed too much.

5. 5

   Heat olive oil and the reserved sardine oil in a wide skillet or shallow pot over medium heat. Add the grated onion and cook for 6–8 minutes, stirring often, until softened and lightly golden at the edges.

6. 6

   Stir in the garlic and cook for 30 seconds until fragrant, then add cumin, paprika, and turmeric. Cook the spices for 20 seconds, then immediately add passata, water, and tomato paste to prevent scorching.

7. 7

   Bring the sauce to a gentle simmer and cook for 8–10 minutes until slightly thickened and glossy. Stir in the measured salt, then reduce the heat to low so the sauce bubbles softly.

8. 8

   Nestle the sardine balls into the sauce in a single layer, spacing them so hot liquid can circulate. Cover and simmer for 10 minutes, then uncover and simmer 5 more minutes to thicken the sauce while the kefta finishes cooking.

9. 9

   Turn off the heat and add the lemon juice and chopped cilantro. Let the dish rest for 5 minutes so the flavors settle and the sauce clings to the sardine balls more evenly.