In a large bowl, combine the ground beef, grated onion, parsley, paprika, salt, Ras el Hanout, breadcrumbs, and olive oil. Mix gently until just combined. Roll into small, even-sized meatballs (about 1 inch in diameter) and set aside.

In a large, wide pot over medium heat, heat a drizzle of olive oil. Add the sliced garlic and cook until fragrant, about 1 minute. Stir in the paprika and tomato paste, letting them toast for 30 seconds. Pour in the blended tomatoes, season with salt, and cook until the sauce thickens slightly, about 10 minutes.

Add the potatoes and peas to the pot, stirring to coat in the sauce. Pour in the water, ensuring the vegetables are just covered. Bring to a gentle simmer.

Carefully nestle the meatballs into the stew, ensuring they are submerged. Cover and let simmer over low heat for 25 minutes, or until the potatoes are tender and the meatballs are cooked through.

Taste and adjust seasoning as needed. Serve warm with crusty bread or over couscous for a complete meal.