Sardine Meatballs

Name: Sardine Meatballs
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Cuisine: Algérie
Ingredients: 700 g boneless sardine fillets, net weight; 50 g dry white rice; 500 g crushed tomatoes; 100 g peeled onion; 12 g peeled garlic; 30 g olive oil; 3 g ground cumin; 3 g sweet paprika; 15 g fresh parsley; 5 g salt; 250 ml water

Sardine meatballs combine fish with a fragrant tomato sauce. Pre-cooked rice acts as a binder in this version.

Ingredients

700 g boneless sardine fillets, net weight
50 g dry white rice
500 g crushed tomatoes
100 g peeled onion
12 g peeled garlic
30 g olive oil
3 g ground cumin
3 g sweet paprika
15 g fresh parsley
5 g salt
250 ml water

Preparation

Pre-cook the rice for 8 minutes in water, then drain. Chop the boneless sardine fillets with a knife or in short pulses.

Mix sardines, rice, half of the garlic, half of the cumin, parsley, and 2 g of salt. Form sixteen small meatballs without compacting them excessively.

Melt the onion in the oil. Add remaining garlic, remaining cumin, paprika, tomatoes, and the remaining 3 g of salt. Let it simmer for 8 minutes.

Pour in the 250 ml of water and place the meatballs in the simmering sauce. Cover and cook gently for 15 to 20 minutes, without stirring roughly.

Check that the rice is tender and that the center of the meatballs is fully cooked and reaches 74 °C. Reduce the sauce if necessary, then serve hot.