Shakshuka Meatballs Recipe

Introduction

Shakshuka meatballs are a vibrant twist on the classic North African dish, combining spiced meatballs with a rich, tomato-based sauce. This one-pan meal is bursting with flavor and perfect for a comforting lunch or dinner.

Ingredients

• 500g 20% fat beef mince (or half beef, half pork)
• ½ tsp chilli powder (optional)
• ½ tsp ground coriander
• 1 tsp ground cumin
• ½ tbsp olive oil
• 2 red onions, finely sliced
• 2 garlic cloves, crushed or finely grated
• 1 red chilli, finely chopped (deseeded if you like)
• 10g coriander, stalks and leaves chopped separately
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 2 x 400g cans chopped tomatoes
• 75ml natural yogurt
• Crusty bread, to serve (optional)

Instructions

1. Step 1: In a bowl, combine the mince, chilli powder (if using), ground coriander, and half the cumin. Squeeze the mixture with your hands until it holds together well. Shape into 20 meatballs roughly the size of a walnut.
2. Step 2: Heat the olive oil in a large, shallow pan with a lid over medium heat. Brown the meatballs on all sides, then remove them from the pan using a slotted spoon and set aside.
3. Step 3: Add the sliced onions to the pan, reduce the heat to medium-low, and cook for 8-10 minutes until softened but not browned.
4. Step 4: Stir in the garlic, remaining cumin, chopped chilli, and coriander stalks, cooking for another minute.
5. Step 5: Add the sliced red and yellow peppers and cook for 5 more minutes, stirring occasionally.
6. Step 6: Pour in the chopped tomatoes and simmer for 5 minutes.
7. Step 7: Return the meatballs to the pan, cover, and cook for 10-15 minutes, turning the meatballs halfway through.
8. Step 8: Before serving, drizzle the yogurt over the dish and sprinkle with coriander leaves. Serve with crusty bread for scooping, if desired.

Tips & Variations

• For a milder dish, remove the seeds from the red chilli before chopping.
• Try adding smoked paprika or a pinch of cinnamon for an extra layer of warmth.
• Use half pork mince with beef for a juicier meatball.
• Serve with warm pita bread or over couscous for a different meal option.

Storage

Store leftover shakshuka meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The sauce thickens upon standing, so you may want to add a splash of water or stock when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, you can substitute the meatballs with vegetarian alternatives like falafel balls or chickpea-based balls, and follow the same cooking process with the sauce.

Can I freeze shakshuka meatballs?

You can freeze the cooked meatballs and sauce together in a suitable container for up to 2 months. Thaw overnight in the refrigerator and reheat gently before serving.

Shakshuka Meatballs Recipe

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★★★★★

4.9 from 73 reviews

• Author: Jake
• Total Time: 55 minutes
• Yield: 4 servings 1x

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Description

Shakshuka meatballs are a flavorful twist on the classic North African and Middle Eastern shakshuka, featuring spiced juicy meatballs simmered in a rich, aromatic tomato and pepper sauce. This comforting one-pan dish is perfect for a hearty dinner and is served with a dollop of natural yogurt and crusty bread for dipping.

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Ingredients

Scale 1x2x3x

Meatballs

• 500g 20% fat beef mince (or half beef, half pork)
• ½ tsp chilli powder (optional)
• ½ tsp ground coriander
• 1 tsp ground cumin (divided)

Sauce and Vegetables

• ½ tbsp olive oil
• 2 red onions, finely sliced
• 2 garlic cloves, crushed or finely grated
• 1 red chilli, finely chopped (deseeded if preferred)
• 10g coriander, stalks and leaves chopped separately
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 2 x 400g cans chopped tomatoes

To Serve

• 75ml natural yogurt
• Crusty bread, for serving (optional)

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Instructions

1. Prepare the Meatballs: In a bowl, combine the beef mince, chilli powder (if using), ground coriander, and half the ground cumin. Use your hands to squeeze and mix thoroughly until the meat binds well and doesn’t fall apart. Shape the mixture into 20 walnut-sized meatballs.
2. Brown the Meatballs: Heat the olive oil in a large shallow pan with a lid over medium heat. Once hot, add the meatballs and fry until browned on all sides, about 5-7 minutes. Use a slotted spoon to transfer the browned meatballs to a plate and set aside.
3. Sauté the Onions and Spices: In the same pan, add the sliced onions and reduce the heat to medium-low. Cook gently for 8-10 minutes until softened but not browned. Stir in the crushed garlic, remaining ground cumin, chopped red chilli, and coriander stalks. Cook for 1 more minute to release the aromas.
4. Add Peppers and Tomatoes: Add the sliced red and yellow peppers to the pan and cook for 5 minutes until slightly softened. Pour in the canned chopped tomatoes and simmer uncovered for 5 minutes, allowing the sauce to thicken slightly.
5. Simmer the Meatballs: Return the browned meatballs to the pan, nestling them into the sauce. Cover with the lid and cook on low heat for 10-15 minutes, turning the meatballs halfway through to ensure even cooking and absorption of flavors.
6. Finish and Serve: Remove the lid and drizzle the natural yogurt over the top. Scatter the coriander leaves across the dish. Serve hot with crusty bread on the side for scooping and enjoying the delicious sauce and meatballs.

Notes

• For a milder dish, remove the seeds from the chilli before chopping.
• You can substitute beef with a mix of beef and pork for a juicier meatball.
• Adjust the chili powder or fresh chilli quantity to your preferred spice level.
• If preferred, serve with pita bread instead of crusty bread.
• This dish can be prepared ahead and reheated gently before serving.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Middle Eastern

Keywords: shakshuka, meatballs, Middle Eastern, spiced meatballs, tomato sauce, one-pot meal