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Meatball Shakshuka

Meatball Shakshuka
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Meatball Shakshuka is a vibrant and comforting dish that features tender, spiced meatballs simmered in a rich, garlicky tomato sauce infused with warm spices. This protein-packed twist on the classic Middle Eastern shakshuka is perfect for any time of day, from a hearty brunch to a satisfying dinner, offering a colorful and flavorful meal that’s both easy to prepare and versatile.

Ingredients

Scale

Meatballs

  • 500g ground meat (beef or lamb)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • Salt and pepper, to taste
  • 1 tbsp olive oil (for browning)

Tomato Sauce

  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 400g canned tomatoes (or fresh tomatoes, chopped)
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • Salt and pepper, to taste

Additional Ingredients

  • 4 eggs (optional)
  • Fresh parsley or cilantro, chopped (for garnish)
  • Extra virgin olive oil (for drizzling)

Instructions

  1. Prepare the Meatballs: Mix the ground meat with finely chopped onion, minced garlic, cumin, paprika, chili powder, salt, and pepper. Roll into small, even-sized meatballs. Heat olive oil in a skillet over medium heat and brown the meatballs on all sides to create a crust and lock in juices. Remove and set aside.
  2. Make the Tomato Sauce: In the same skillet, heat olive oil and sauté chopped onion and garlic until soft and fragrant. Add the tomatoes and spices (cumin, paprika, chili powder, salt, and pepper). Let the sauce simmer gently until thickened and flavorful, about 10-15 minutes.
  3. Combine Meatballs and Sauce: Nestle the browned meatballs carefully into the simmering tomato sauce. Cover and cook on low heat until the meatballs are cooked through and the sauce is thickened, about 15-20 minutes.
  4. Add the Eggs: If using eggs, create little wells in the sauce and carefully crack an egg into each well. Cover the skillet and cook just until the egg whites are set but the yolks remain runny, about 5-7 minutes.
  5. Garnish and Serve: Sprinkle chopped fresh parsley or cilantro over the top and drizzle with extra virgin olive oil. Serve immediately with warm pita bread, crusty bread, or your favorite side to soak up the delicious sauce.

Notes

  • Keep meatballs small and uniform for even cooking.
  • Use high-quality canned tomatoes like San Marzano if fresh tomatoes are not available.
  • Simmer gently after adding meatballs to avoid scorching and to keep meat tender.
  • Let the dish rest for a few minutes after cooking to allow flavors to meld.
  • Add eggs towards the end of cooking to keep yolks runny.
  • This recipe is naturally gluten-free; ensure spices and canned tomatoes do not contain additives.
  • Vegetarian version can be made by substituting meatballs with spiced chickpea or lentil balls.
  • Adjust spiciness by adding extra chili flakes or jalapeños to taste.
  • Feta cheese or labneh can be added for creaminess and tang.

Nutrition

Keywords: Meatball Shakshuka, shakshuka with meatballs, Middle Eastern recipe, tomato sauce, spiced meatballs, brunch recipe, gluten-free shakshuka

Find it online: https://marybaking.com/meatball-shakshuka/