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Meatball Shakshuka

spiced meatballs simmered in a shakshuka sauce in a skillet served with feta, parsley and pita bread
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  50 min

Ingredients

Meatballs

  • 1 pound 80/20 ground beef
  • 2 teaspoons smoked paprika
  • 2 teaspoons cumin
  • ¼ teaspoon cayenne pepper, optional
  • ½ teaspoon freshly cracked black pepper
  • 1 teaspoon kosher salt
  • 2 garlic cloves, minced
  • ⅓ cup minced cilantro, plus more for serving
  • 2 large eggs
  • 1 cup bread crumbs

Shakshuka sauce

  • 2 tablespoons extra-virgin olive oil
  • 2 bell peppers, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon cayenne pepper, optional
  • ½ teaspoon freshly cracked black pepper
  • 2 teaspoons sugar
  • 1 (28 ounce) can whole stewed tomatoes
  • 2 ounces feta, crumbled
  • Warmed pita bread, for serving

Method

  1. Make the meatballs. In a large bowl, combine the beef, paprika, cumin, cayenne, if using, salt, pepper garlic, cilantro, eggs and bread crumbs. Mix well, then with wet hands, form meatballs (about 2 tablespoons each) and place them on a sheet pan.

  2. Heat 1 tablespoon of the oil in a large skillet, with a tight fitting lid or large Dutch oven over medium-high heat. Once the oil is glistening, working in batches, add the meatballs in a single layer. Cook, until the meatballs are browned on all sides, about 10-12 minutes total. Transfer the meatballs back to the sheet pan.

  3. Make the sauce. Using the same skillet, reduce the heat to medium and heat the remaining 1 tablespoon olive oil until glistening. Add the peppers and onion, stirring occasionally, until softened, about 10 minutes. Stir in the cumin, smoked paprika, salt, cayenne, pepper, and sugar until combined, about 1 minute.

  4. Add the tomatoes and their juices, crushing the tomatoes with your hands as you add them. Stir occasionally until beginning to simmer. Reduce the heat to medium low, cook, stirring often, until beginning to thicken, about 15 minutes.

  5. Nestle the meatballs into the sauce and bring back to a simmer. Cover the pan, reduce the heat to low, and continue cooking until the meatballs reach an internal temperature of 165°F on an instant-read thermometer, about 15 more minutes.

  6. Sprinkle the meatballs with crumbled feta and cilantro. Serve with pita bread alongside.