Moroccan Meatballs & Peas

These juicy, flavorful, perfectly saucy meatballs are what I grew up on, literally. My father would make these for dinner whenever he showed up early for dinner or during the weekend. Each bite was salty (in the best way), full of flavor from the aromatics and herbs used, and complimented the peas that surrounded each little bundle of love.

My favorite iteration of this dish is when he would scramble 4 eggs and drizzle it over the stewed balls and peas. After 2 to 3 minutes over medium heat, you were left with slightly juicy egg, sauce, and meatballs-creating the perfect bite to be picked up by a thick slice of bread or pita.

My favorite part about this dish is how many leftovers are surprisingly left. They make for a perfect lunch or if you’re like me, a midnight snack. Please enjoy this!

Moroccan Meatballs & Peas

Time: 30 to 35 minutes

Serves: 4 to 6 servings

INGREDIENTS

• 1-pound of plant-based beef (or 90/10 ground beef)

• 4 tablespoons olive oil, divided

• 1/2 red onion, diced

• 2 garlic cloves, minced

• 1/2 teaspoon ground cumin

• 2 tablespoons fresh parsley, chopped

• 1/2 teaspoons salt

• fresh pepper

• 1/2 yellow onion, diced

• 1 (15-ounce) can of crushed tomatoes

• 1 1/2 cups of frozen peas (thawed) or 1 (15-ounce) can of peas

• 1 packet of sazon

• salt/pepper, to taste

• fresh chopped parsley, for garnish

• lemon zest, for garnish

• pinch of sumac, for garnish

DIRECTIONS

1. Begin by dicing your red onion/yellow onion, chopping your parsley, and mincing your garlic. To a bowl, add your ground “beef”, 2 tablespoons of olive oil, diced red onion, minced garlic, ground cumin, chopped parsley, salt, and freshly cracked pepper. Using your hands, mix everything together until incorporated.

2. Using wet hands, form 1 to 2 inch meatballs. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add your diced yellow onion and saute until translucent, about 3 to 4 minutes.

3. Add your meatballs and sear on all sides until golden brown, about 6 to 8 minutes. Add the can of crushed tomatoes, sazon packet, a pinch of cumin, and salt/pepper, to taste. Taste and adjust the seasoning of the tomato sauce per your preference.

4. Add the thawed, frozen, or canned peas to the sauce. Cover and let simmer for 5 to 7 minutes. The peas should perk up a bit and be a bright green color.

5. Garnish with a pinch of flaky sea salt, fresh chopped parsley, and serve with crusty bread or pita.

6. Dive in!

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