Ingredients:
Fish Meatballs:
- 2 cans Ayam Brand sardines in extra-virgin olive oil
- 1 cup breadcrumbs
- ½ cup plain yogurt
- 1 egg
- 1 tsp chilli flakes
- 1 tsp chili powder
- 1 tsp salt
Tomato Sauce:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 tsp salt
- 1 bay leaf
- 1 sprig rosemary, destemmed
- 500g chunky tomato purée
Method:
- Remove sardines from the can, reserving oil, and place them in a bowl. Add remaining fish meatball ingredients, along with the oil from one can. Mash with a fork until smooth.
- Use your hands or tablespoons to form the mixture into small balls and place them 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. Cook the onions and garlic until they soften, about 5 minutes.
- Add the tomato purée to the pan, and add the paprika, red pepper flakes, rosemary, and the bay leaf. Cover pan and simmer for 10-15 minutes.
- While the sauce simmers, turn on your broiler and broil the meatballs for about 5 minutes until they’re golden brown, about 10 minutes.