Meatball and Peas Tagine

Recipe by noway

Posted for ZWT6: Moroccan. Prep time and cooking time are estimates.

Top Review by mickeydownunder

This was really GREAT!
LOVE combination of ingredients! FIRST rate!
Left out breadcrumbs, added dijon mustard too!
As for me, just made it healthier too!
VERY simple, easy to make today!
Recipe versatility and ease MADE MY DAY!
NOTE: Used diced tomatoes, TRUE!
Only ingredient was diced tomato, tomato juice too!
So added little bit of white Splenda to cut down acidity!
Added another pinch of cayenne as love anything with a bit of a kick re chili!!!

Ingredients Nutrition


  1. For the meatballs:
  2. Mix the ground meat with the breadcrumbs, onion, garlic, parsley, salt, black and cayenne peppers, the cumin, paprika, cinnamon, ginger, cardamom and allspice.
  3. Form into balls, about 1 1/2 inches in diameter, and roll in flour.
  4. Heat the olive oil in a large heavy skillet. Add the meatballs and sauteé until evenly browned. If necessary, work in batches and add more olive oil.
  5. For the sauce:
  6. Combine the tomatoes, water and tomato paste in a saucepan.
  7. Stir in the olive oil, onion, garlic, parsley, cilantro, paprika, cumin, cinnamon, ginger, saffron, sugar, salt and cayenne pepper.
  8. Bring to a boil, reduce heat and simmer for about 10 minutes.
  9. Taste, and adjust seasonings if necessary.
  10. Combine the sauce and meatballs in a large sauté pan or Dutch oven. Add the peas and simmer over low heat for 8 to 10 minutes, until the meatballs are cooked through and the sauce has thickened and developed a rich flavor.
  11. If the sauce is too thin in texture and flavor, pour it into a small saucepan and boil it down for a few minutes, then return to the meatballs and peas.

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