Go fish with these Moroccan Sardine Meatballs, created by Chef Kelly Armetta, Hyatt Regency Boston. Full of flavor and omega-3s, you won’t want to miss these.
| 2 Tbsp. olive oil | |
| 2 garlic cloves, chopped | |
| 1/4 onion, white or yellow, chopped | |
| 1-14.75 oz. canned tomatoes | |
| 1/2 tsp. cumin powder | |
| 1 Tbsp. coriander, dried | |
| 1-4 oz. canned sardines | |
| 2 Tbsp. bread crumbs | |
| 2 eggs | |
| 1/2 tsp. paprika powder | |
| 1/2 tsp. turmeric powder | |
| 1/2 tsp. garlic powder | |
| 1/2 tsp. onion powder | |
| 1/2 tsp. ginger powder | |
| Salt and pepper, to taste |
From SNP Eating Heart Healthy Nutrition Program | Created by Chef Kelly Armetta, Hyatt Regency Boston
| 1. | In a pot, heat oil on medium. Add garlic and onions and cook until soft, about 5 minutes. |
| 2. | Add tomatoes, cumin and coriander. Cover and simmer sauce for 15 minutes. |
| 3. | Meanwhile, puree sardines in a food processor. |
| 4. | In a medium bowl, mix sardines, bread crumbs, eggs and the remaining five spices. Season with salt and pepper. Shape into balls. (Makes 8-10 balls.) |
| 5. | Add meatballs to sauce and simmer until fish is cooked through. |
| 6. | Serve over Israeli couscous, farro or your favorite grain to soak up the delicious sauce. |
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