Moroccan Fish Balls Recipe | Authentic Shabbat & Holiday Dish ✨
These Moroccan fish balls are simmered in a rich, spiced tomato and pepper sauce that’s full of flavor and warmth. Perfect for Shabbat, Jewish holidays, or family gatherings — this recipe makes two batches so you can freeze one and enjoy a quick, delicious meal when you need it most.
🍽️ Fish Patty Mixture:
• 1.5 lbs flounder
• 1.5 lbs salmon
• 1 small onion
• 1 bunch cilantro
• ½ cup breadcrumbs
• 1.5 tsp salt
• 1 tsp paprika
• 1 tsp cumin
• 3 garlic cloves
• 2 tbsp oil
🍲 Sauce:
• ½ cup oil
• 1 red pepper
• 1 jalapeño
• 3 dried chili peppers
• 1 whole head of garlic
• 3 tbsp tomato paste
• 2 tbsp paprika
• 1 tbsp cumin
• 1 tsp salt
• 1 tsp consommé
• 1 can chickpeas
• 2 cups water
• 1 bunch cilantro
Simmer fish balls in sauce for 20 minutes.
✨ Why you’ll love this recipe:
✔️ Make-ahead and freezer-friendly
✔️ Packed with authentic Moroccan flavor
✔️ Perfect for Shabbat, Rosh Hashanah, Passover, and back-to-back holiday cooking
🎥 Want more recipes, routines, and Jewish lifestyle content?
Watch the full videos on my YouTube channel: Sonya’s Prep
👉 youtube.com/@SonyasPrep
🔗 Link in bio!
#MoroccanFishBalls #ShabbatRecipes #JewishFood #HolidayCooking #FreezerMeals #SonyaPrep
You have to try these Moroccan fish balls to truly understand how delicious they are, they’re cooked in a rich spiced tomato broth. And the best part, with so many backto-back holidays, you can make the full recipe, freeze half for another time. Now, let’s go and make them. If your fish has skin, just pour boiling water over it and the skin will peel right off. Into a food processor, you’re going to be adding in the fish. I’m using flounder and salmon here. I’m also using one onion, a bunch of cilantro, garlic cloves, breadcrumbs and spices. Definitely blend them in part so that everything gets distributed and melts together beautifully. [Music] And now let’s make the sauce. This is where the magic happens. You’ll need one green chili, three dried chilies, a whole head of garlic, and one red pepper that you’re going to slice thinly. Into a skillet, add in half a cup of oil. All of those peppers and chilies that we’ve sliced. Let that cook up for 3 minutes. Next, add in a head of garlic, tomato paste, paprika, cumin, and consume. Stir to combine and get the flavors going. I then add in one can of chickpeas and two cups of water. Mixy mix mix and let that cook for 10 minutes. While the sauce cooks, I make my patties. I formed them into nice little balls. I chose to freeze one tray and use one this week. Drop the fish patties gently into the sauce. Cover and cook for 20 minutes. These patties soak up all the rich flavor while staying tender and moist. Make one batch to serve. Freeze the other for a busy holiday week and you’ve got a dish that’s comforting, flavorful, and always a crowd-pleaser. Follow Sonia’s Prep for all of your Shabbat and holiday recipes, routines, and everything in between. Happy prepping from my family to yours.
17 Comments
They look absolutely delicious ❤ thank you and shalom
Gracias! G´mar Chatima Tova! Solo usaste salmón?
I have all the ingredients! You know I'll be making these very soon! Husband says ALL of Sonya's recipes are great! I agree!
Get yourself a Braun food processor!
I am sure my husband would eat this up in a New York minute ‼️ Thank you, Sonya
Wow!! I cannot wait to try this recipe!! Thank you for sharing this❤Blessings to you and your family…
It's very creative and looks really tasty. I'd be curious how it freezes. Do the fish balls get mealy.
💌 הכי טעים. שנה טובה
Must try, thank you! ❤❤❤
The righteous have manna from Hashem❤
My son does not like cilantro- he says it tastes like soap! Do you think I could substitute parsley, or would it change the flavor so much that I shouldn't try? Or is there another herb I could use?
🎉❤ШАББАТ ШАЛОМ УМЕВОРАХ ✌️ ХАГ СУККОТ САМЕЯХ ✌️ ШАНА ТОВА УМАТОКА ГМАР КТИВА ВА ХАТИМА ТОВА ХАИМ ТОВИМ ПАРНАСА ТОВА ✌️ 🍋🙏👏👑💖🕎🌍💎💐🎁🇮🇱💰✌️
Looks amazing. Shabbat Shalom!
You did it again sister!1 Awesome job, I will make sure I add this recipe to my Hungarian dishes. ❤ Toda raba.
Do u think I can skip the spicy peppers in this recipe and it will still taste good? We aren’t big fans of spicy peppers
I love you & your recipes but you sure do use A LOT of cilantro! ( I unfortunately am one of those with the gene that makes cilantro taste like soap.)
Thanks for another yummy and easy recipe ❤