Fisheries Council of Canada | Moroccan Sardine Meatballs Recipe
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Moroccan Sardine Meatballs Recipe

Sardines Meatballs Recipe

Moroccan Sardine Meatballs Recipe

Main details:

4 servings
1,100 – 1,600 mg Omega-3 per serving


  • 4 ounces of canned sardines
  • 2 tablespoons of bread crumbs
  • 2 eggs
  • 14.75 ounces of canned tomatoes
  • 2 chopped garlic cloves
  • ¼ chopped white or yellow onions
  • 2 tablespoons of olive oil
  • 2 tablespoons of dried coriander
  • ½ teaspoon of cumin powder
  • ½ teaspoon of paprika powder
  • ½ teaspoon of turmeric powder
  • ½ teaspoon of garlic powder
  • ½ teaspoon of onion powder
  • ½ teaspoon of ginger powder
  • Salt and pepper (for taste test)


  1. Mash the cooked sardines in a food processor.
  2. Add bread crumbs, eggs and the first five (5) spices. Then season with salt and pepper.
  3. Mix it well and shape them into balls.
  4. Heat the oil in a pan and add the onions and garlic.
  5. Add tomatoes, cumin and coriander.
  6. Simmer the sauce mixture for 15 minutes.
  7. Add meatballs and simmer until the fish is thoroughly cooked.


There are 21 types of fish that can easily fall under the classification of sardines. This fish is common in the Pacific and Atlantic Ocean as well as the Mediterranean Sea. According to a published multinational report, sardines were considered the single largest component of fish gathering done worldwide.

For several thousand years, sardines were one of the easiest harvested fish. But it wasn’t until the 18th Century when canned sardines became the most historically popular fish during its mass-production in Europe. 19th Century America was the set of the next stage of canned sardine popularity preceding its global reputation.

Canned sardines contain many health benefits. They are known to prevent chronic illnesses like heart disease and even cancer, while reducing the risk of age-related vision loss and boosting the immune system. Sardines is also an excellent source of calcium, proving to be a more viable alternative for lactose-intolerant individuals.


It is considered the golden spice of India, and it has been cultivated in the region inhabited by the Paleolithic Indian civilization (Harappan) since 3000 B.C. Today, 90% of turmeric manufactured worldwide is produced in India.

One of its basic ingredients called curcumin is known to have a wide range of therapeutic benefits, among which is its well-known anti-inflammatory properties. Turmeric has been an important pharmaceutical item in the Ayuverdic medicine. Several studies have also indicated that curcumin is known for slowing down the growth of several types of cancer, particularly prostate cancer.

It is a very good source of vitamin C, magnesium, and dietary fiber which enhances digestive function. Turmeric is also popularly served as tea in Okinawa (Japan). Throughout Asia, this spice is also taken as a dietary supplement in order to address several varieties of ailments in the lower internal system (stomach, intestines and bladder).


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