Traditional Sephardic Fish Balls in Rich Tomato Sauce

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I discovered this recipe years ago when my Sephardic neighbor brought over a platter of these gorgeous fish balls simmering in the most aromatic tomato sauce. She called them albondigas de pescado, and I was hooked from the first bite. The texture was somehow both light and satisfying, with that perfect balance of herbs and spices that makes Sephardic cooking so distinctive.

These aren’t your typical dense fish patties. The secret lies in using fresh fish that you grind yourself, combined with just enough matzo meal to bind everything together without making them heavy. I like using a mix of white fish like cod or haddock with a little salmon for richness. The key is not overworking the mixture and keeping your hands damp while shaping the balls.

What really makes this dish shine is the tomato sauce. It’s got that North African influence with cumin, paprika, and a touch of cinnamon that creates layers of warmth without being spicy. I simmer the fish balls directly in the sauce, which lets them absorb all those flavors while staying incredibly tender. The whole thing comes together in about 45 minutes, but it tastes like you’ve been cooking all day.

This is perfect for a Friday night dinner or any time you want something that feels special but won’t stress you out. I serve it with rice or crusty bread to soak up that incredible sauce. It also reheats beautifully, so I often make extra for weeknight dinners.

Traditional Sephardic Fish Balls in Rich Tomato Sauce - Sephardic Jewish recipe
I discovered this recipe years ago when my Sephardic neighbor brought over a platter of these gorgeous fish balls simmering in the most aromatic tomato sauce. She called them albondigas de pescado, and I was hooked from the first bite. The texture was somehow both light and satisfying, with that perfect balance of herbs and spices that makes Sephardic cooking so distinctive. These aren't your typical dense fish patties. The secret lies in using fresh fish that you grind yourself, combined with just enough matzo meal to bind everything together without making them heavy. I like using a mix of white fish like cod or haddock with a little salmon for richness. The key is not overworking the mixture and keeping your hands damp while shaping the balls. What really makes this dish shine is the tomato sauce. It's got that North African influence with cumin, paprika, and a touch of cinnamon that creates layers of warmth without being spicy. I simmer the fish balls directly in the sauce, which lets them absorb all those flavors while staying incredibly tender. The whole thing comes together in about 45 minutes, but it tastes like you've been cooking all day. This is perfect for a Friday night dinner or any time you want something that feels special but won't stress you out. I serve it with rice or crusty bread to soak up that incredible sauce. It also reheats beautifully, so I often make extra for weeknight dinners.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Jewish, Mediterranean, Sephardic
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Fish Balls
  • 2 pounds white fish fillets cod, haddock, or similar, skin removed
  • 1/2 pound salmon fillet skin removed
  • 1 large egg beaten
  • 1/2 cup matzo meal
  • 1 medium onion finely grated
  • 3 cloves garlic minced
  • 1/4 cup fresh parsley chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 teaspoon ground cumin
For the Tomato Sauce
  • 3 tablespoons olive oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 1 can crushed tomatoes 28 oz
  • 2 tablespoons tomato paste
  • 1 cup fish stock or water
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh lemon juice
  • 1/4 cup fresh cilantro chopped, for garnish

Method
 

Prepare the Fish Balls
  1. Cut the fish fillets into chunks and place in a food processor. Pulse until roughly chopped, but don't over-process into a paste. You want some texture remaining.
  2. Transfer the fish to a large bowl. Add the beaten egg, matzo meal, grated onion, minced garlic, parsley, salt, pepper, and cumin.
  3. Mix gently with your hands until just combined. Don't overmix or the fish balls will be tough. The mixture should hold together but still feel light.
  4. With damp hands, shape the mixture into walnut-sized balls, about 1.5 inches in diameter. Place on a plate and set aside.
Make the Tomato Sauce
  1. Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add the diced onion and cook for 5-6 minutes until softened.
  2. Add the garlic and cook for another minute until fragrant.
  3. Stir in the tomato paste and cook for 1 minute, then add the crushed tomatoes, fish stock, paprika, cumin, cinnamon, salt, and pepper.
  4. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.
Cook the Fish Balls
  1. Carefully nestle the fish balls into the simmering sauce. They should be mostly submerged.
  2. Cover partially and simmer gently for 15-18 minutes, turning the fish balls once halfway through cooking.
  3. Taste the sauce and adjust seasoning with salt, pepper, or lemon juice as needed.
  4. Remove from heat and let rest for 5 minutes. Garnish with fresh cilantro before serving.

Notes

The fish balls can be shaped up to 4 hours ahead and refrigerated. The dish reheats well and actually tastes even better the next day. Serve over rice, couscous, or with crusty bread. For a spicier version, add a pinch of cayenne pepper to the sauce.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1.5g 8%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 620mg 27%
Dietary Fiber 4g 14%
Total Sugars 12g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.
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