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Meatball and Peas Tagine

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

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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