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


  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.

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