Mamans Moroccan Fish Balls

5 pounds skinless white flesh fish filets( I used grouper, white fish,seabass,halibut all work)

6 slices of lox(optional,highly recommended)

One small onion grated

6 cloves garlic 

3 eggs

1 tsp mace (optional)

1 tablespoon salt

1 or 2 tsp White pepper

1/4cup lemon juice

4oz can of tomato sauce

1/2 cup matzah meal

1/2 cup minced parsley

Grind the fish and Lox in food processor. Grate onion and garlic combine with fish and rest of the ingredients in a large bowl until well blended. Make small ball. Size if a golf ball. Wet your hands if too sticky.
In a large pot of salted water add small can of tomato sauce. This will flavor and give the balls some color. Once water is boiling lower flame and start adding fish balls cook for 15 minutes. Take out and set aside until your sauce is ready.

I free style on the sauce so no exact measurements sorry. 
Make sauce –🍅
1/4 cup olive oil

2 large cans of tomato purée and 6 fresh tomatoes or 2 cans diced tomatoes.

1 large red or green bell pepper diced.

2tsp salt

1Tbsp smoked paprika

1 tsp hot paprika.

4 minced garlic cloves.

1/4 cup capers.

1 minced preserved lemon.

Cook for an hour simmer. Until thick and delicious. Then splitting sauce into two large pots place the fish balls in one layer in each pot cover and simmer for 15 minutes. If they don’t all fit. Once they are cooked carefully transfer and leave some of the sauce. And add more balls to cook. If sauce gets too think add a little water.
Send me a message if you have any questions. Happy to help.