More tasty recipes from The Modern Proper
Shakshuka! As Fun to Say as It Is to Eat.
Whether you’re already in love with shakshuka or still part of the uninitiated, we promise you’re going to love these meatballs in shakshuka sauce just as much or even more than the egg-y original. Shakshuka is kind of the OG one-pan meal. Shakshuka is a dish of eggs simmered in tomato sauce—albeit one flavored with Middle Eastern spices—and traditional Italian meatballs are simmered in a simple tomato sauce. All we did was put two and two together! Boom—smoky, spicy, shakshuka meatballs! Be sure to also check out our Grilled Shakshuka Pizza and the rest of our favorite Meatball recipes!
Meatball Shakshuka: Simple Ingredients = Extreme Deliciousness
This easy meatball recipe is all about taking familiar techniques and basic ingredients and creating a wildly delicious, one-pan, weeknight dinner that’s so good it’ll make you re-think your whole entire life. We bet you’ve got most of these spices and veggies on-hand already. AND, because the flavors used in the meatball sauce (the shakshuka sauce) are the same as the ones in the meatballs, there’s a lot of overlap between the meatball ingredients and the simmer sauce ingredients. In addition to the basics (olive oil, salt) here’s what you’ll need to make this easy meatball recipe:
Red bell peppers
Onion
Cumin
Smoked paprika
Canned whole tomatoes
Ground beef
Garlic
Eggs
Breadcrumbs
How to Make Shakshuka Meatballs
Are we the most meatball-obsessed people on the internet? It’s hard to say. Possibly. But, lucky for you because we’ve got this meatball-making stuff down to a science. Here are our very best tips for making the best meatballs EVER:
Start with high-quality ground beef. This might seem like an obvious one, but it really does matter. We like to use a classic “80/20” ground beef, which means 80 percent lean beef to 20 percent beef fat. Having some fat in the mix ensures that your meatballs stay nice and moist.
When it’s time to mix seasonings into your meatballs—in this case, smoked paprika, cumin, and lots of garlic—mix the ground beef with a light hand. Gently fold in the beaten eggs and breadcrumbs with your hands until the mixture is just combined. This helps the meatballs stay fluffy and moist instead of dense or rubbery.
Keep a small bowl of water nearby when it’s time to roll the meatballs, and lightly wet your hands as you roll. This will keep the meatball mixture from sticking to your hands and make the whole process faster and tidier.
Roll them evenly to ensure even cooking. This is related to our last tip, which is....
Don’t overcook the meatballs! One of the wonderful things about cooking the meatballs in liquid—in this case, simmering them in a smoky shakshuka sauce—is that it’s harder to overcook them. But still, keep an eye out for doneness. After 20 minutes of simmering, pull out a meatball and check for doneness by simply cutting it in half.
How to Store Leftovers + Tips
We love to serve these meatballs with pita bread! They also pair well with Sourdough Bread, Garlic Bread or Herbed Flatbread to soak up all the spiced tomato sauce!
Looking for more recipes with Middle Eastern inspired flavors? Try our Easy Harissa Chicken or our Lamb Burger With Harissa Mayo and Pickled Red Cabbage.
Leftovers can be stored in the fridge for 3-4 days and for 2-3 months in the freezer. To reheat, thaw completely and warm in a saucepan over medium low until the meatballs are warmed through. Reheating in the microwave also does the trick!
Flavorful Recipes the Whole Family Will Love
Shakshuka for Dinner!
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