Ingredients

The following ingredients have 4 Servings
  • 2 tins sardines (~4oz), packed in olive oil, oil reserved (King Oscar Brisling Sardines recommended)
  • 1 cup Panko breadcrumbs, divided
  • 1/2 cup plain yogurt (whole milk)
  • 1 egg
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon red chili pepper flakes
  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 2 cloves garlic, finely diced
  • ½ teaspoon salt
  • ½ teaspoon Old Bay seasoning
  • ½ teaspoon red chili pepper flakes
  • 1 bay leaf
  • 1 sprig rosemary, destemmed
  • 2 cups canned whole tomatoes (2/3 28oz can) (high-quality tomatoes like San Marzano recommended)

Instruction

  • Remove sardines from can, reserving oil, and place them into the basin of a food processor or blender.  Add remaining fish meatball ingredients, along with the oil from one tin (about 2 TB) to the basin.  Blend until smooth. Tip: Don't have a blender? Mash the ingredients in a bowl with a fork as thoroughly as possible.
  • Scoop batter into a bowl.  Use a spoon to stir in the remaining breadcrumbs. 
  • Use a 1 1/2 TB scoop (or another small scoop) to form the mixture into small balls.  Use your hands to roll the balls into more perfect spheres if necessary.
  • Set fish meatballs on a rimmed baking sheet, and refrigerate about 10 minutes.
  • While the meatballs chill, start the tomato sauce.
  • Heat the olive oil over medium heat in a large pan or wok.  Cook the onions and garlic until they soften, about 5 minutes.
  • Add the canned tomatoes to the pan, and crush the tomatoes with the back of a wooden spoon.
  • Add the spices, rosemary, and the bay leaf.  Cover pan and simmer for 10-15 minutes.
  • While the sauce simmers, turn on your broiler.
  • Take the meatballs out of the fridge, and broil them for about 5 minutes until they're golden. Tip: Smaller meatballs may finish cooking faster-- keep an eye on them as they cook.
  • Serve the meatballs as an appetizer with the sauce on the side, or toss freshly cooked pasta into the tomato sauce and serve the meatballs on top.
  • Leftovers:Leftover meatballs can be refrigerated and used within 1-2 days. Reheat under the broiler.