Sardine Balls in Tomato Sauce

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Sardine Balls in Tomato Sauce

Sardine Balls in Tomato Sauce

Oh my goodness –  these Sardine Balls in Tomato Sauce are very tasty, really delicious. You really must give this dish a try. They are soft like a sponge, and that’s because there is a secret ingredient that I added. You’ll see what it is in the recipe! Traditionally you don’t use it but you know me, I just can’t help myself, and the results are amazing.

I have to say they are called sprats here in UK, and not sardines, as they are smaller, but in Europe they call them sardines – they taste the same to me! You can fry them as they are, or dress them (Baked Sardines with Chermoula). I just love them and they they make a change from meat balls .Also they are a good source of nourishment and healthy for you too – Omega3. Why buy supplements when you can eat natural ingredients. A good balanced diet is essential for us all.

If you go to North Africa, this dish is very popular. They also are called Boulettes de sardine. As you may have guessed, I cook a lot of Mediterranean dishes as I love that kind of food.

Lets see how they are made:

Print Recipe
Sardine Balls in Tomato Sauce
Votes: 3
Rating: 4
You:
Rate this recipe!
Course Fish, Main Course
Prep Time 35/40 minutes
Cook Time 1hr 10 minutes
Passive Time 2 hrs
Servings
portions
Ingredients
For the Boulettes
For the Sauce
Course Fish, Main Course
Prep Time 35/40 minutes
Cook Time 1hr 10 minutes
Passive Time 2 hrs
Servings
portions
Ingredients
For the Boulettes
For the Sauce
Votes: 3
Rating: 4
You:
Rate this recipe!
Instructions
For the Boulette
  1. Put the sardines in a food processor, and pulse them bit by bit.
  2. You should end up with a coarse paste, not smooth, or else you will get a firm boulette.
  3. Put the sardine paste mix in a bowl then add all the boulette ingredients and bind together.
  4. Leave to marinade in the fridge for 2 hrs.
  5. After 2 hrs remove from the fridge. If you find the mixture too soft, add more bread crumbs. Take a teaspoon full (or however large you'd like them to be) and make little boulettes then put back in the fridge until you've cooked the sauce.
For the Sauce
  1. In a shallow non-stick frying pan on medium heat, heat up the oil, then add the tomato and the and the rest of the ingredients but not the water just yet. Then bring to a simmer until the sauce has reduced (about 15 /20 mins)
  2. Add the water, then bring to the boil, then lower the heat.
  3. Put the boulettes in the sauce, but do not over crowd them as they will expand. Make sure you have a large pan.
  4. Do not touch them with a spoon at all, throughout the cooking, or they will go into a mush. If you need to move them, shake the pan gently, then they will move to their place.
  5. Cook for 50 mins. Squeeze lemon juice over the dish then turn off the heat.
  6. Serve with nice fluffy rice.
  7. Traditionally you don't add the baking powder and ginger. but I think you get an even better taste.
Recipe Notes

The secret to a good and fluffy boulettes or balls go to (Tricks & Tips)

Don't add a whole egg or you will get a very wet mixture, unless you are making big batch.

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2 Comments

  1. Zamime Houria says:

    Merci sally j ai essayé et elle sont tres bonnnnnnn

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