Spiced Peas and Meatballs
This dish is a childhood favorite of mine and one I always go back to when I’m craving a home cooked meal. It’s a flavor-packed recipe made of spiced meatballs that are seared then cooked in a tomato- based sauce with peas and tons of warm spices.
The meatballs come out tender, and the peas add the perfect hearty touch. Serve it over fluffy white rice for the ultimate comfort food.
This is one of those recipes I remember coming home to after school and being excited about. My mom would alternate cooking the meatballs with peas or zucchini, and I’ve always loved both ways.
Ever since moving away from home, I’ve made an effort to start cooking more cultural dishes for me and my husband.
How to make spiced peas and meatballs
For the meatballs, here’s what you’ll need:
- Ground beef
- Egg
- Diced onion
- Unseasoned breadcrumbs
- Spices: paprika, turmeric, cumin, cinnamon, salt & pepper
For the tomato-based sauce, here’s what you’ll need:
- Frozen peas, about 16 oz bag
- Canned tomato sauce
- Date syrup
- Spices: paprika, turmeric, cinnamon, salt & pepper
- You’ll start by prepping the meatballs and searing them in olive oil for 3 minutes per side. I like to roll them into balls, then gently flatten them so they sear evenly.
- Once they’re browned, remove them from the pan and start your sauce in the same pan. Add a little extra olive oil and saute the sliced onion for a few minutes.
- Add in the spiced and peas and toss together
- Pour in the tomato sauce, water and date syrup, mix and cover for 5-7 minutes on low. Here’s where I like to taste and adjust the salt
- Nestle the meatballs back into the sauce, cover the pan and simmer on low for 25-30 minutes.
I love serving this for shabbat, holidays, or as a cozy weeknight dinner over a bowl of jasmine rice. The leftovers are even better the next day, and truly hit the spot when you’re craving a home-cooked meal.
I can’t wait for you guys to try it!
Other hearty dinner ideas:
Moroccan Fish
Honey Za’atar Chicken with Fennel
Herb Rice and Chickpeas
Ingredients
Spiced Meatballs
- 1 lb ground beef
- 1/2 cup unseasoned breadcrumbs
- 1 egg
- 1/4 yellow onion diced
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp black pepper
- 1/4 tsp cumin
- 1/4 tsp cinnamon
- Pinch of salt
- Olive oil
Tomato & Pea Sauce
- 8 oz can tomato sauce
- 16 oz bag frozen peas
- 1 1/4 cups water
- 3/4 yellow onion sliced the remaining onion from the meatballs
- 1 tbsp date syrup
- 1 tbsp paprika
- 1/2 tsp turmeric
- 1/4 tsp cinnamon
- 3/4 tsp black pepper
- 1/2 tsp salt plus more to taste
Directions
- Start by prepping the meatballs. Add the ground meat to a large mixing bowl with the diced onion, spices, egg, and breadcrumbs. Combine with your hands until everything is mixed well.
- Roll about 2 tbsp worth of the meat mixture into balls and flatten gently. You should get about 12 meatballs.
- Heat a large skillet or wide pot on medium heat with about 2 tbsp of olive oil. Sear each side of the meatball for about 3 minutes per side until browned, then remove from the pan and set aside.
- To the same pan, add in an extra drizzle of olive oil and your sliced onion. Saute on medium heat for 10 minutes, tossing every couple of minutes.
- Add in the spices and bag of peas and mix for 1-2 minutes.
- Pour in the tomato sauce, date syrup and water. Cover the pan and cook on medium/low for 5-7 minutes. Taste and adjust salt as needed.
- Nestle the meatballs into the sauce and give the pan a shake to make sure everything is evenly covered. Cover the pan and simmer on low for about 25-30 minutes. Best served over rice.
Sounds delicious! How would you substitute the peas for zucchini normally?
Hi Amy, I would slice the zucchini into coins and add them into the sauce when you place the meatballs back in. If they’re not fully covered in liquid, you may need to add an extra 1/2 cup or cup of water
Once they’re ready and cooked, I split the portion into 3-4 ziplocks or two larger containers and freeze!
Had this today and it was perfect for a rainy day. Will be adding this to our meal rotation. Very tasty.
Thank you, Kathleen! So happy to hear you enjoyed it