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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
