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:

1. 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.
2. 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.
3. While the meatballs chill, start the tomato sauce.
4. Heat the olive oil over medium heat in a large pan. Cook the onions and garlic until they soften, about 5 minutes.
5. 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.
6. While the sauce simmers, turn on your broiler and broil the meatballs for about 5 minutes until they’re golden brown, about 10 minutes.