Moroccan Fish Meatballs with Spiced Chickpea Sauce
- Food processor
- Â Large mixing bowl
-  Large sauté pan with lid
- Chef's knife
INGREDIENTS
- 1.5 pounds/680 grams fish fillet, flounder, cod, tilapia, or salmon
- 1/2 cup breadcrumbs
- 1 large egg
- 1 medium carrot, peeled
- 1/2 medium yellow onion
- 3 garlic cloves
- 1 handful parsley
- 1 handful cilantro
- 1 tablespoon lemon zest
- 1 tablespoon olive oil
- 2 teaspoons paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon turmeric
- 1/4 teaspoon crushed chili pepper
Sauce:
- 15 ounces/425 grams chickpeas, drained
- 1 red bell pepper
- 2 small carrots, peeled
- 1 –2 jalapeño peppers, depending on spice preference
- 5 garlic cloves
- 1/4 cup olive oil, plus more as needed
- 2 tablespoons tomato paste
- 1 1/2 –2 cups water
- 1 handful cilantro, chopped
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon cumin
- 1/4 teaspoon turmeric
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed chili pepper
- 4 –5 lemon slices
INSTRUCTIONS
- In a food processor, grind the fish until smooth and transfer to a large bowl. Pulse the carrot, onion, and garlic until finely chopped, then add to the fish. Stir in parsley, cilantro, spices, lemon zest, breadcrumbs, egg, and olive oil. Mix by hand until well combined. Roll into balls, about 1 1/2 tablespoons each, and refrigerate while preparing the sauce. Uncooked fish meatballs can be frozen for up to 3 months.
- Slice the bell pepper, carrots, and jalapeños into 3-inch/7.5 cm strips. Heat the olive oil in a large sauté pan over medium heat. Add the peppers, jalapeños, and carrots; sauté for 2–3 minutes. Add the garlic and chickpeas, cooking 2 minutes longer. Stir in the spices, tomato paste, cilantro, and 1 1/2 cups water. Bring to a simmer, cover, and cook over low heat for 20 minutes. Taste and adjust seasoning.
- Add the fish meatballs to the sauce along with 1/4 cup water, ensuring they are submerged about three-quarters of the way. Nestle the lemon slices into the sauce and scatter over more chopped cilantro. Cover and simmer on low heat for 20–30 minutes, spooning sauce over the fish meatballs as they cook.
- For an optional finish, stir together 1 tablespoon olive oil with 2 teaspoons paprika and drizzle over the top before serving. Serve hot with challah, rice, or couscous.
FAQ
What kind of fish works best for these fish meatballs?
White, flaky fish like cod, tilapia, or flounder are the best choices for fish meatballs because their mild flavor and texture bind well with breadcrumbs, eggs, and aromatics. Salmon is also an excellent option if you prefer a richer taste and slightly firmer texture. Avoid oily fish such as mackerel or sardines, as they can overpower the spices and make the meatballs heavy.
Can I prepare the fish meatballs ahead of time?
The meatballs can be prepared in advance to save time. After shaping the mixture into balls, you can refrigerate them for up to 24 hours before cooking. If you want to store them longer, place the uncooked fish meatballs on a tray, freeze until firm, then transfer to a freezer bag. They will last up to 3 months frozen. When ready to cook, they can be added directly to the simmering sauce without thawing, though cooking time will be slightly longer.
How do I prevent the meatballs from falling apart in the sauce?
Make sure the mixture has the right balance of moisture and binding agents. Breadcrumbs and an egg are essential because they help hold the ground fish and vegetables together. After shaping, chilling the fish meatballs in the refrigerator for at least 30 minutes helps firm them up before adding to the sauce. Also, avoid stirring them too much once they are in the pan. Gently spoon the sauce over them instead of moving them around.
What can I serve alongside this dish?
Traditional accompaniments for Moroccan fish meatballs include challah, couscous, or rice, as these soak up the rich tomato-chickpea sauce beautifully. Couscous is especially common because it absorbs the flavors and keeps the meal light. Roasted vegetables, pickled salads, or simple greens can also provide balance and freshness. For a more complete Moroccan-style spread, you can serve the fish meatballs with mezze dishes like hummus, baba ghanoush, or marinated olives, which contrast nicely with the warm spices of the sauce.
Can I bake the meatballs instead of simmering them in sauce?
Yes! Preheat the oven to 375°F/190°C and arrange the shaped fish meatballs on a parchment-lined baking sheet. Brush them lightly with olive oil to prevent drying. Bake for 15–20 minutes, until firm and lightly golden. While this method reduces moisture compared to cooking directly in sauce, it can be useful if you want to prepare the sauce separately or prefer firmer-textured fish meatballs that hold their shape well.
What wine pairs best with this dish?
The meatballs are spiced but not overly heavy, making them pair well with crisp white wines. A Sauvignon Blanc or Verdejo balances the citrus and herbs, while a dry Riesling provides freshness against the spices. If you prefer red, a light-bodied Pinot Noir with soft tannins can complement the tomato-based chickpea sauce without overwhelming the fish. For a more regional approach, Moroccan wines such as a light white from Meknès can highlight the traditional flavors in the fish meatballs beautifully.
Can I make the fish meatballs gluten-free?
Instead of regular breadcrumbs, you can use gluten-free breadcrumbs or ground oats. Another option is using almond flour, which provides structure and a subtle nutty flavor. Be sure the mixture still holds together—if it feels too wet, add a little extra gluten-free crumb until the texture is firm enough to roll.
