Spicy fish meatballs cooked in a tomato and paprika based sauce with hints of zesty lemon. This spicy and hearty dish is a weekly staple in our house and the perfect cozy meal!
Spicy Moroccan Fish Meatballs
Growing up, moroccan fish was a Friday night staple at our Shabbat table. There’s nothing like coming home to the smell of shabbat cooking, and to this day this fish recipe is one of my favorites.
Based off of my moroccan fish recipe, these spicy fish meatballs are prepped then cooked in a simple sauce made with chickpeas, garlic, carrots, jalapeno, tomato paste and a few simple spices.
You’re left with tender fish meatballs and a saucy base that’s delicious on its own, or served with fresh challah.
There are many variations of this recipe online. This version is a tried and true recipe that I’ve been making for a while, and I’m so excited to finally share it with you all.
The fish meatballs can be made with various types of white fish, and adjusted to your liking for spiciness. I’ve even made them with salmon for a bolder flavor.
The fish meatballs take a little bit of prep, but they can be made ahead of time and frozen. Here’s what you’ll need for the fish meatballs:
- 1.2-1.5 lbs skinless white fish like flounder, cod or tilapia. Alternatively, you can use salmon
- Finely grated yellow onion + carrots- I love to add some veggies for flavor and moisture
- Parsley & cilantro
- Lemon zest- this is my favorite addition to these fish meatballs to add a delicious zesty flavor
- Spices: paprika, cumin, turmeric, crushed chili flakes, salt & pepper
Grind the fish in a food processor or chop finely with a knife. Combine with the grated veggies, egg, breadcrumbs, lemon zest and spices and roll into balls.
Moroccan Fish Sauce
For the sauce, here’s what you’ll need:
- Bell pepper
- Tomato paste
- Olive oil
- Lemon slices
- Spices: paprika, cumin, turmeric, chili flakes, salt & pepper
How to make Moroccan Fish
This recipe comes together easily in just a few simple steps.
- Start by slicing up your veggies and sauteeing them in olive oil for a couple of minutes.
- Add the spices and tomato paste and mix together for another couple of minutes.
- Pour in the water and cilantro, then cover the pot to let the veggies cook for 15-20 minutes. Here’s where I like to adjust the salt or spiciness.
- Once the veggies are tender, place the fish meatballs into the sauce. They should be covered at least 3/4 of the way through with the sauce. Spoon the sauce over each fish fillet, then cover the pot to let it simmer for 25-30 minutes.
How to serve your Spicy Moroccan Fish Meatballs
Traditionally, we serve this as a starter course for Friday night dinner with some challah to dip. If you prepare this during the week or as a main course, it would delicious over fluffy white rice or couscous.
These spicy fish meatballs are a labor of love, and are so worth the end product! I hope you guys try them and love them as much as we do.