Moroccan Sardine Balls

Instructions

1. Prepare the sardines
   If using whole sardines, carefully remove the heads, backbones, and any visible bones. Finely chop the flesh or pulse in a food processor until coarsely ground, but not pureed.
2. Make the mixture
   In a large bowl, combine the sardine flesh, half of the chopped onion, half of the minced garlic, half of the cilantro and parsley, 1 teaspoon cumin, 1/2 teaspoon paprika, 1/4 teaspoon cinnamon, breadcrumbs, beaten egg, salt, and pepper. Mix thoroughly with your hands until well combined.
3. Form the balls
   With wet hands, form the mixture into walnut-sized balls (about 1-1/2 inches in diameter). You should get approximately 20-24 balls. Place them on a plate and refrigerate for at least 15 minutes to firm up.
4. Prepare the sauce
   Heat olive oil in a large skillet over medium heat. Add the remaining onion and garlic, sautéing until translucent, about 3-4 minutes. Add the remaining cumin, paprika, cinnamon, and cayenne pepper if using. Stir for 30 seconds until fragrant.
5. Simmer the sauce
   Add the crushed tomatoes to the skillet, season with salt and pepper, and bring to a simmer. Let the sauce cook for about 5 minutes, stirring occasionally, until it starts to thicken slightly.
6. Cook the sardine balls
   Carefully place the sardine balls into the simmering sauce. Cover the skillet and cook over low heat for 15-20 minutes, gently turning the balls once halfway through cooking to ensure they cook evenly and absorb the flavors of the sauce.
7. Finish the dish
   Sprinkle the remaining fresh cilantro and parsley over the sardine balls. Adjust seasoning if necessary, adding more salt and pepper to taste.
8. Serve
   Serve the sardine balls hot, spooning the sauce over them. Garnish with lemon wedges for squeezing over the dish just before eating. Moroccan bread or couscous makes an excellent accompaniment.