Meatball and Peas Tagine
- Ready In:
- 1hr
- Ingredients:
- 31
- Serves:
-
4-6
ingredients
- 2 lbs lean ground lamb or 2 lbs ground beef
- 1⁄2 cup fresh breadcrumb
- 1 onion, grated
- 5 garlic cloves, chopped
- 4 tablespoons chopped parsley
- salt and black pepper, to taste
- cayenne pepper, to taste
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon powdered ginger
- 1⁄4 teaspoon cardamom
- 1 pinch allspice
- flour for dusting meatballs
- 2 tablespoons extra virgin olive oil
-
THE SAUCE
- 14 ounces diced tomatoes or 1 1/2 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
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon cinnamon
- 1⁄2 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
directions
-
For the meatballs:
- Mix the ground meat with the breadcrumbs, onion, garlic, parsley, salt, black and cayenne peppers, the cumin, paprika, cinnamon, ginger, cardamom and allspice.
- Form into balls, about 1 1/2 inches in diameter, and roll in flour.
- 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.
-
For the sauce:
- Combine the tomatoes, water and tomato paste in a saucepan.
- Stir in the olive oil, onion, garlic, parsley, cilantro, paprika, cumin, cinnamon, ginger, saffron, sugar, salt and cayenne pepper.
- Bring to a boil, reduce heat and simmer for about 10 minutes.
- Taste, and adjust seasonings if necessary.
- 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.
- 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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Reviews
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This was really GREAT!<br/>LOVE combination of ingredients! FIRST rate!<br/>Left out breadcrumbs, added dijon mustard too!<br/>As for me, just made it healthier too!<br/>VERY simple, easy to make today!<br/>Recipe versatility and ease MADE MY DAY!<br/>NOTE: Used diced tomatoes, TRUE!<br/>Only ingredient was diced tomato, tomato juice too!<br/>So added little bit of white Splenda to cut down acidity!<br/>Added another pinch of cayenne as love anything with a bit of a kick re chili!!!<br/>THANKS!