Moroccan Fish Balls

🐠Fish
5 pounds white fish (salmon or combine 1/2 salmon 1/2 white fish)
5 slices of lox(optional)
One onion
6 cloves garlic
3 eggs
1 teaspoon mace (optional)
1 tablespoon salt
1 teaspoon White pepper
1/4cup lemon juice
1/2 cup matzah meal
1/2 cup finely minced parsley

🍅For poaching
4oz can of tomato sauce
1 teaspoon salt

🍋🍅Sauce
1/4 cup olive oil
1 onion finely chopped
4 minced garlic cloves.
1 red bell pepper seeded and chopped
115oz can of tomato purée
115oz can of cherry tomatoes or chopped tomatoes
2 teaspoon salt
1Tablespoon paprika
1 teaspoon hot paprika
1 teaspoon cumin
2 dried chilis
1/2 cup sliced green olives rinsed
1 minced preserved lemon(skin only)
Or juice of one lemon
.
Grind the fish and Lox in food processor. Grate onion and squeeze out the liquid, grate or finely chop garlic combine with fish and rest of the ingredients in a large bowl until well blended. Make small ball Size if a golf ball.
In a large pot fill with water half way and bring to a boil. Add small can of tomato sauce and salt. Add the fish balls and cook for 5 minutes. Remove each ball carefully and place into the tomato sauce, you may have to do it in batches or you can split the sauce into two pots. If sauce gets too thick add warm water.