Name: Moroccan Fish Balls - Spicy Israeli
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 18
Cuisine: Israeli-Middle Eastern
Ingredients: 800 g (1.800 lbs) tilapia, ground or pulsed (or 70%-80% tilapia with 30%-20% other white fish); 2 chili peppers finely grated (optional-for extra spiciness); 1 cup freshly chopped cilantro leaves, tightly packed (or parsley leaves); 1 heaping tablespoon sweet paprika (mild 'Moroccan', or Hungarian): or hot paprika (for extra spiciness); 1/2 teaspoon turmeric; Cinnamon: just barely a pinch (making sure the cinnamon is NOT noticeable); 4 garlic cloves, crushed or finely grated; 1 teaspoon Kosher salt, or to taste; 1 heaping tablespoon panko breadcrumbs (or matzo meal); 1 large egg; 2 tablespoons neutral oil (1 tablespoon = 10 mL (1/3 ounce); 1 large red bell pepper, cut into 1/2-inch wide strips; 3 red or green (or both) chili peppers (making sure you know the degree of spiciness of each type); 6 garlic cloves: peeled and sliced into 1/3s, and some left whole; 2 cups chopped fresh cilantro, lightly packed; 1½ cups neutral oil (grapeseed, safflower, sunflower, or mild fragrance extra virgin olive oil); 1-2 tomatoes (red and juicy), coarsely chopped; 2 heaping tablespoons tomato paste, unsweetened; 1 heaping tablespoon of sweet paprika (mild Moroccan it's dark red, or Hungarian); 1½ tablespoons hot paprika (smoked hot); 2/3 teaspoon turmeric; 1/2 teaspoon cumin seeds (optional); Less than a pinch of cinnamon powder (It's NOT supposed to be noticeable); 1½ teaspoons Kosher salt; 1 cup cooked (or defrosted) garbanzo beans (chickpeas); 2/3 cup neutral oil (or extra-virgin olive oil)

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Experience bold Middle Eastern flavor with Moroccan Fish Balls, prepared in authentic Spicy Israeli style.

Made from fresh ground fish, aromatic herbs, garlic, and traditional Moroccan spices, these fish balls are gently simmered in a rich, spicy tomato and pepper sauce for a dish that’s both comforting and exciting.

Perfectly balanced heat and deep flavor make this classic kosher favorite ideal for Shabbat meals, holidays, and family dinners. Serve with mashed potatoes or white rice, or with rice with beet greens, to soak up every drop of the delicious sauce.

Why You’ll Love Moroccan Fish Balls

Authentic Moroccan & Israeli flavors
Made with fresh fish and bold spices
Simmered in a spicy tomato-based sauce
100% kosher
Perfect for Shabbat, holidays, or catering

Whether you’re craving traditional Sephardic cuisine or looking to spice up your weekly menu, our Spicy Israeli Moroccan Fish Balls deliver unforgettable flavor in every bite.

In ccase you can’t get ground fish at your supermarket, there’s how to make Homemade pulsed white fish fillets (boneless and skinless, and sliced down the middle fish).

Yield: 18 small fish balls

Moroccan Fish Balls - Spicy Israeli

Spicy Israeli Moroccan fish cakes in pot

No Ratings

Make Spicy Moroccan Fish Balls with tilapia or any other white fish. Make fish balls or press them gently into the shape of cakes, as they appear in the feature image.

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Ingredients

TILAPIA PASTE MIXTURE

800 g (1.800 lbs) tilapia, ground or pulsed (or 70%-80% tilapia with 30%-20% other white fish)
2 chili peppers finely grated (optional-for extra spiciness)
1 cup freshly chopped cilantro leaves, tightly packed (or parsley leaves)
1 heaping tablespoon sweet paprika (mild 'Moroccan', or Hungarian): or hot paprika (for extra spiciness)
1/2 teaspoon turmeric
Cinnamon: just barely a pinch (making sure the cinnamon is NOT noticeable)
4 garlic cloves, crushed or finely grated
1 teaspoon Kosher salt, or to taste
1 heaping tablespoon panko breadcrumbs (or matzo meal)
1 large egg
2 tablespoons neutral oil (1 tablespoon = 10 mL (1/3 ounce)

THE SAUCE

1 large red bell pepper, cut into 1/2-inch wide strips
3 red or green (or both) chili peppers (making sure you know the degree of spiciness of each type)
6 garlic cloves: peeled and sliced into 1/3s, and some left whole
2 cups chopped fresh cilantro, lightly packed
1½ cups neutral oil (grapeseed, safflower, sunflower, or mild fragrance extra virgin olive oil)
1-2 tomatoes (red and juicy), coarsely chopped
2 heaping tablespoons tomato paste, unsweetened
1 heaping tablespoon of sweet paprika (mild Moroccan [it's dark red], or Hungarian)
1½ tablespoons hot paprika (smoked hot)
2/3 teaspoon turmeric
1/2 teaspoon cumin seeds (optional)
Less than a pinch of cinnamon powder (It's NOT supposed to be noticeable)
1½ teaspoons Kosher salt
1 cup cooked (or defrosted) garbanzo beans (chickpeas)
2/3 cup neutral oil (or extra-virgin olive oil)

Instructions

THE FISH PASTE

Fish Paste: Grind or food processor pulse, or buy coarsely ground tilapia paste and another white fish paste. (See the Ingredients section above for ratio)
Seasoning, Herbs, Panko, Egg, Oil, and Mold Balls/Cakes: In a large bowl, mix all the ingredients into the coarsely pulsed fish paste, adding the panko, egg, and oil last, in that order. Mold the fish paste mixture into evenly sized balls, or weigh them for uniformity if preferred.
Set aside (best in refrigerator).
Get Garlic-Tomato-Red Bell Pepper Sauce Simmering:

Toss red bell pepper, chili peppers, chopped tomatoes, garlic cloves and 1/4 the amount of cilantro and parsley. Sauté 5 minutes, stirring occasionally.
Sprinkle in the sweet paprika, turmeric, cinnamon, and black pepper. Sauté 2 minutes, stirring occasionally.
Add 1 cup cooked garbanzo beans and potato. Simmer 2 minutes.

Notes

Fish Paste Contents

350 g (12 oz.) tilapia (70%) + 150 g (5 oz.) sea bass (30%)
400 g (14 oz.) tilapia (80%) + 100 g ( 3½ oz.) other white fish (tuna, salmon, etc.) (20%)

Swapping Ingredients

Instead of cilantro: 1 cup fresh Italian parsley leaves, lightly packed
Instead of hot paprika: Just 1/2 teaspoon black pepper for a tad less spiciness.
For just barely a picante sauce, use only 1 chili pepper in the sauce, and don't add any chili pepper or hot paprika to the fish paste.

Nutrition Information

Yield

Serving Size

4
Amount Per Serving Calories 288Total Fat 29gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 26gCholesterol 10mgSodium 235mgCarbohydrates 7gFiber 2gSugar 3gProtein 2g

Nutrition values are estimated.