Fish balls are such a great alternative to meatballs — they’re just as easy to make, but are much lighter. Cooking them in a Morroccan-spiced tomato sauce makes them so tender and delicious, turning this dish into the perfect healthy dinner to keep you warm all winter long.

Serves 4 
Ingredients for the sauce:
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 teaspoons mild paprika
  • ½ teaspoon cayenne pepper (if you like spicy)
  • 2 garlic cloves, minced
  • 200ml tomato purée
  • 1 tablespoon tomato paste
  • 1 cup water
  • 2 tablespoons chopped fresh coriander
  • Salt and pepper
Ingredients for the fish balls
  • 1 onion
  • 400g whiting fish fillets (or any white flesh fish like cod or tilapia)
  • 1½ tablespoons breadcrumbs
  • 1 egg
  • 2 tablespoons fresh coriander leaves
  • Pinch of nutmeg
  • Salt
  • Pepper
  1. In a large skillet, heat the olive oil over medium heat. Add the onion with the paprika (and cayenne pepper if using) and cook until softened, about 5 minutes. Add the minced garlic clove and cook for 1 more minute. Add the tomato purée, tomato paste, water, fresh coriander, salt and pepper. Bring to a boil, reduce heat to low, and let the sauce cook for 5 more minutes.
  2. Meanwhile make the fish balls in a food processor. Chop the onion in the food processor, then add the rest of the ingredients. Grind for 1 minute until all the ingredients are thoroughly combined and look like a paste.
  3. Form the fish mixture into balls and place them in the tomato sauce, making sure that they aren't touching one another. Cover the skillet and let the fish balls simmer in the sauce for 20 minutes, turning them over after 10 minutes to cover them in the sauce. Serve warm.

Contributed by Savormania