Transport your kitchen to the heart of Tunisia with this incredible fish ball recipe! Packed with fragrant aromatics like garlic, cumin, and spicy harissa, these tender fish balls are simmered in a rich, savory tomato sauce that you’ll want to soak up with every last bite. We love serving it with cauliflower rice for a perfect low-carb meal. Best of all, this recipe is a meal-prepper’s dream. Just like our Make-Ahead Freezer Meatballs, you can prepare the fish balls in advance and freeze them, making for an exceptionally quick and flavorful weeknight dinner.
Ingredients
• Fish Balls
• 1 small yellow onion (70 g / 2.5 oz), roughly chopped
• 2 cloves garlic, sliced
• 1 teaspoon ground cumin
• 2 tablespoons mild Harissa Paste (30 g / 1.1 oz)
• 1/2 teaspoon fine sea salt, or to taste
• Ground black pepper
• 1.1 pounds white fish, such as cod or haddock (500 g), skinless, boneless, and cut into chunks
• 1 large egg
• 1/4 cup coconut flour (30 g / 1.1 oz)
• 1 tablespoon chopped cilantro (4 g / 0.2 oz)
• 1 tablespoon parsley (4 g / 0.2 oz)
• 1/4 cup ghee or other healthy cooking fat (55 g / 1.9 oz)
• Sauce
• 1 tablespoon mild Harissa Paste (15 g / 0.5 oz)
• 1 clove garlic, minced
• 1 cup chopped canned tomatoes (240 g / 8.5 oz)
• 1 cup chicken or fish stock (240 ml)
• 2 tablespoons coconut butter or almond butter (32 g / 1.1 oz)
• Salt and pepper to taste
• Freshly chopped parsley or cilantro for garnish
• Suggested side: cauli-rice or shirataki rice
Instructions
1. Prepare the Fish Mixture: In a food processor, combine the onion, garlic, cumin, harissa paste, salt, and pepper. Process until smooth. Add the fish chunks and pulse until just combined. Transfer the mixture to a bowl.
2. Form the Fish Balls: Add the egg, coconut flour, chopped cilantro, and parsley to the fish mixture. Combine well, then use your hands to form approximately 20 fish balls (each about 35 g / 1.2 oz).
3. Brown the Fish Balls: Heat ghee in a large skillet over medium-high heat. Carefully place the fish balls in the skillet and cook for 2 minutes per side, turning gently until browned all over and cooked through. Transfer the browned fish balls to your slow cooker.
4. Create the Sauce: In the same skillet, add the harissa, minced garlic, chopped tomatoes, stock, and coconut butter. Season with salt and pepper. Bring to a boil, stirring until the coconut butter dissolves completely.
5. Slow Cook: Pour the sauce over the fish balls in the slow cooker. Cover and cook on low for 2 to 3 hours.
6. Serve and Store: Garnish with fresh parsley or cilantro. Serve immediately with cauliflower rice or shirataki rice. To store, allow to cool completely and keep in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Nutritional Information
• Serving Size: 5 Fish Balls
• Calories: 378 kcal
• Fat: 24.2 g
• Protein: 28.2 g
• Total Carbs: 11.2 g
• Fiber: 4.4 g
• Net Carbs: 6.8 g
• Macronutrient Ratio: 8% Carbs, 32% Protein, 60% Fat
Pro Tips
• Make-Ahead Meal: Prepare the fish balls in advance and freeze them raw for up to 3 months. Simply add the frozen balls directly to the freshly made sauce and cook.
• Tagine Method: Preheat oven to 350°F (175°C). Add an extra 1/2 cup (120 ml) of stock to the sauce, pour into a tagine dish, add the fish balls, cover, and bake for 20-25 minutes.
• Skillet Method: No slow cooker? Add an extra 1/2 cup (120 ml) of stock to the sauce in your skillet, return the fish balls to the pan, and simmer over medium heat for 10-15 minutes.
FAQ
Q: Can I make these fish balls ahead of time
A: Yes, this recipe is perfect for meal prep. You can prepare the raw fish balls and freeze them for up to 3 months. When you’re ready to cook, simply add the frozen fish balls directly to the freshly made sauce and follow the cooking instructions.
Q: What kind of fish is best for this recipe
A: The best fish to use are firm, white fish varieties. The recipe suggests using skinless and boneless cod or haddock for the best texture and flavor.
Q: I don’t have a slow cooker, can I still make this dish
A: Absolutely! You can easily make this recipe in a skillet. After browning the fish balls, return them to the skillet with the sauce. Add an extra 1/2 cup of stock and simmer over medium heat for 10-15 minutes until cooked through.
Q: Is this Tunisian fish ball recipe low-carb or keto-friendly
A: Yes, this recipe is designed to be low-carb. With only 6.8g of net carbs per serving and the use of coconut flour, it’s a great keto-friendly option, especially when served with cauliflower rice or shirataki rice.
