Meatball and Peas Tagine Recipe

Name: Meatball and Peas Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs lean ground lamb or 2 lbs ground beef; ½ cup fresh breadcrumb; 1 onion, grated; 5 garlic cloves, chopped; 4 tablespoons chopped parsley; salt and black pepper, to taste; cayenne pepper, to taste; ½ teaspoon cumin; ½ teaspoon paprika; ¼ teaspoon cinnamon; ¼ teaspoon powdered ginger; ¼ teaspoon cardamom; 1 pinch allspice; flour for dusting meatballs; 2 tablespoons extra virgin olive oil; 14 ounces diced tomatoes or 1 12 lbs fresh tomatoes, peeled, cored and diced; 1 cup water; 2 tablespoons tomato paste; 2 tablespoons extra virgin olive oil; 1 onion, chopped finely; 4 garlic cloves, coarsely chopped; 4 tablespoons chopped parsley; 4 tablespoons chopped cilantro; 1 teaspoon paprika; ½ teaspoon cumin; ½ teaspoon cinnamon; ½ teaspoon powdered ginger; 3 pinches saffron threads; tiny pinch sugar; salt and cayenne pepper, to taste

Servings: persons

2 lbs lean ground lamb or 2 lbs ground beef
½ cup fresh breadcrumb
1 onion, grated
5 garlic cloves, chopped
4 tablespoons chopped parsley
salt and black pepper, to taste
cayenne pepper, to taste
½ teaspoon cumin
½ teaspoon paprika
¼ teaspoon cinnamon
¼ teaspoon powdered ginger
¼ teaspoon cardamom
1 pinch allspice
flour for dusting meatballs
2 tablespoons extra virgin olive oil
14 ounces diced tomatoes or 1 12 lbs fresh tomatoes, peeled, cored and diced
1 cup water
2 tablespoons tomato paste
2 tablespoons extra virgin olive oil
1 onion, chopped finely
4 garlic cloves, coarsely chopped
4 tablespoons chopped parsley
4 tablespoons chopped cilantro
1 teaspoon paprika
½ teaspoon cumin
½ teaspoon cinnamon
½ teaspoon powdered ginger
3 pinches saffron threads
tiny pinch sugar
salt and cayenne pepper, to taste
1 -2 cup shelled fresh peas or 1 -2 cup frozen peas

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.
5
Add the meatballs and sautee until evenly browned.
6
If necessary, work in batches and add more olive oil.
7
For the sauce:
8
Combine the tomatoes, water and tomato paste in a saucepan.
9
Stir in the olive oil, onion, garlic, parsley, cilantro, paprika, cumin, cinnamon, ginger, saffron, sugar, salt and cayenne pepper.
10
Bring to a boil, reduce heat and simmer for about 10 minutes.
11
Taste, and adjust seasonings if necessary.
12
Combine the sauce and meatballs in a large saute pan or Dutch oven.
13
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.
14
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.

1131

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 31 ingredients. The key ingredients include: 2 lbs lean ground lamb or 2 lbs ground beef, ½ cup fresh breadcrumb, 1 onion, grated, 5 garlic cloves, chopped, and more.

Yes, Meatball and Peas Tagine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Meatball and Peas Tagine

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