Meatball Tagine

Combine ground beef, 1/2 cup onion, 2 tablespoons each parsley and cilantro, 2 teaspoons ras el hanout and 1/4 teaspoon salt in a medium bowl; mix until evenly combined. Roll the mixture into 12 meatballs, using 2 generous tablespoons each. Cover until ready to use.

Heat oil in a tagine or large skillet with a lid over medium heat. Add the remaining 1/2 cup onion; cook, stirring frequently, until translucent, about 3 minutes. Add garlic; cook, stirring, until fragrant, about 30 seconds. 

Add tomatoes, roasted peppers, bay leaves, water, and the remaining 2 tablespoons each parsley and cilantro, 2 teaspoons ras el hanout and 1/4 teaspoon salt. Bring to a boil; reduce heat to low, cover and simmer until the sauce begins to thicken slightly, about 20 minutes.

Nestle the meatballs into the sauce; cover and cook, rotating the meatballs halfway for even cooking, until no longer pink, about 15 minutes. Remove the bay leaves. Sprinkle with additional parsley, if desired.