Shakshuka with meatballs is a delicious combination of spiced meatballs and a rich tomato sauce, all topped with perfectly cooked eggs. It’s a hearty and flavorful meal that’s perfect for breakfast, lunch, or dinner.
To make this dish, you’ll need a few key ingredients. For the meatballs, you’ll need ground beef, smoked paprika, cumin, cayenne pepper, black pepper, salt, garlic, cilantro, eggs, and bread crumbs. The shakshuka sauce is made with olive oil, bell peppers, onion, cumin, smoked paprika, salt, black pepper, sugar, stewed tomatoes, and feta cheese. Don’t worry if you don’t have all of these ingredients on hand – it’s easy to make substitutions or adjustments based on your preferences and what you have available.
What Is Shakshuka
Shakshuka is a popular Middle Eastern dish that has gained popularity worldwide. It’s a delicious and healthy dish that is easy to prepare and can be enjoyed for breakfast, lunch, or dinner. In this section, I will introduce you to Shakshuka, its origins, and its cultural significance.
Origins and History
Shakshuka is a dish that originated in North Africa and is now popular in many Middle Eastern countries. The dish is believed to have originated in Tunisia and spread to other parts of the region, including Israel, where it has become a staple dish. The word “Shakshuka” comes from the Arabic word “shakshouka,” which means “a mixture.”
The original recipe for shakshuka consisted of eggs cooked in a tomato sauce with onions, garlic, and spices. However, many variations of the dish have developed over the years, including the addition of meatballs, which is the focus of this recipe.
Cultural Significance
Shakshuka is a dish that is enjoyed by people from all walks of life in the Middle East. It is a popular breakfast dish in Israel and is often served with bread or pita. In some cultures, it is also considered comfort food and is served on special occasions.
The dish can be served as a main dish, a side dish, or even as a dip. The addition of meatballs to the dish adds an extra layer of flavor and texture, making it a perfect meal for meat lovers.
Ingredients:
For the meatballs:
- 1 lb of 80/20 ground beef
- 2 tsp of smoked paprika
- 2 tsp of cumin
- ¼ tsp of cayenne pepper
- ½ tsp of freshly cracked black pepper
- 1 tsp of kosher salt
- 2 minced garlic cloves
- ⅓ cup of minced cilantro (more for serving)
- 2 large eggs
- 1 cup of bread crumbs
For the shakshuka sauce:
- 2 tbsp of extra-virgin olive oil
- 2 thinly sliced bell peppers
- 1 thinly sliced medium yellow onion
- 2 tsp of cumin
- 2 tsp of smoked paprika
- ½ tsp of kosher salt
- ¼ tsp of cayenne pepper
- ½ tsp of freshly cracked black pepper
- 2 tsp of sugar
- 1 (28-ounce) can of whole stewed tomatoes
How to Make Shakshuka with Meatballs?
Making the meatballs
- In a large bowl, combine the beef, cumin, paprika, cayenne, salt, pepper, cilantro, garlic, eggs, and bread crumbs. After mixing well, form meatballs (about 2 tablespoons each) with wet hands and put them on a sheet pan.
- Next, heat 1 tbsp of olive oil in a large skillet with a lid or a large pot on medium-high heat. Once the oil is hot, add the meatballs in one layer. Cook them until they’re browned all over, around 10-12 minutes. Then, put them back on the sheet pan.
Making the shakshuka sauce
- Use the same skillet and reduce the heat to medium. Heat the rest of the olive oil until it shimmers, then add the peppers and onion. Stir them now and then until they’re softened, usually about 10 minutes. Next, mix in the cumin, smoked paprika, cayenne, pepper, salt, and sugar until everything’s blended, which usually takes about 1 minute.
- After that, put in the tomatoes and their juices. Crush them with your hands as you add them. Occasionally stir the mixture until it begins to simmer. Then, lower the heat to medium-low and cook, stirring often, until the sauce starts to thicken, usually about 15 minutes.
- Place the meatballs into the sauce and let it come back to a simmer. Cover the pan, turn the heat down to low, and keep cooking until the meatballs reach 165°F inside when checked with a thermometer, which usually takes about 15 more minutes.
- Finally, sprinkle some cilantro over the meatballs and serve them with pita bread on the side.
Serving Suggestions
Accompaniments
When serving this shakshuka, several accompaniments can elevate the dish and add extra flavor. One classic pairing is a slice of crusty bread, which can be used to soak up the flavorful tomato sauce. Alternatively, pita bread or naan can also be used.
Another great accompaniment is a fresh salad. A simple cucumber and tomato salad with lemon juice and olive oil dressing pairs well with the dish and adds a refreshing crunch. For those who prefer a spicier side, chopped jalapeño or harissa can be added to the salad.
Presentation Tips
To make the dish look more visually appealing, it’s important to consider the presentation. One way to do this is to sprinkle some fresh herbs such as parsley or cilantro on top of the shakshuka. This not only adds a pop of color but also enhances the flavor.
Another way to present the dish is by serving it in individual cast iron skillets or ramekins. This not only looks aesthetically pleasing but also keeps the dish warm and allows for easy portion control.
Finally, consider serving the dish with a beautiful table setting. A colorful tablecloth, some candles, and a few decorative plates can add a touch of elegance to the meal and make it feel more special.
Nutritional Information
First off, let’s talk about the meatballs. I use lean ground beef to keep the fat content down. A serving of three meatballs is approximately 200 calories and contains 15 grams of protein. They are also a good source of iron and vitamin B12.
Moving on to the shakshuka itself, one serving (about 1/4 of the recipe) is roughly 300 calories. It contains 18 grams of protein and 10 grams of fiber, making it a filling and satisfying meal. The dish is also a great source of vitamins A and C, as well as calcium.
Of course, these nutritional values can vary depending on the specific ingredients you use, so be sure to check the labels and adjust accordingly. But overall, this shakshuka recipe is a nutritious and delicious meal option.
Variations of Shakshuka
Vegetarian Alternatives
For those who prefer a vegetarian diet, shakshuka can be made without meat. Simply omit the meatballs and replace them with vegetables such as spinach, mushrooms, or bell peppers. You can also add crumbled feta cheese for extra flavor.
Spicy Variants
For those who enjoy a bit of heat, shakshuka can be made spicy by adding hot peppers or chili powder. You can also experiment with different spices such as cinnamon, coriander, or spicy paprika to give the dish a unique flavor. Serve with a side of crusty bread to soak up the spicy tomato sauce.
Food Pairings and Wine Matching
Food Pairings
- Crusty Bread: A warm and crusty bread is perfect for dipping into the rich and flavorful tomato sauce.
- Salad: A light and refreshing salad can help balance out the richness of the dish. Try a simple salad with mixed greens, cucumber, and lemon vinaigrette.
- Couscous: Serve this shakshuka over a bed of fluffy couscous for a hearty and satisfying meal.
Wine Matching
- Red Wine: A medium-bodied red wine, such as a Merlot or Pinot Noir, pairs well with tomato-based sauce and meatballs.
- Rosé Wine: A dry rosé wine with fruity notes can help cut through the richness of the dish and complement the flavors.
- Beer: A light and crisp beer, such as a pilsner or lager, can also be a great pairing option.
Remember, the best food and wine pairing is one that you enjoy. Don’t be afraid to experiment and find the combination that works best for your taste buds.
Storage and Reheating Instructions
To store leftovers in the fridge, let the dish cool down to room temperature before transferring it to an airtight container. It will keep for up to 3 days in the fridge. To reheat, simply heat it on the stove or in the microwave until it’s hot all the way through.
If you’re planning on freezing the leftovers, let the dish cool down completely before transferring it to a freezer-safe container. It will keep for up to 3 months in the freezer. To warm it up, first, let it thaw in the fridge overnight. Then, you can heat it on the stove or in the microwave.
Keep in mind that the texture of the meatballs may change slightly after being reheated, but the flavors will still be just as delicious. Enjoy!
Common Mistakes to Avoid
Overcooking the Meatballs
One of the biggest mistakes people make when making shakshuka with meatballs is overcooking the meatballs. This can make them tough and dry, which is not what you want. To avoid this, cook the meatballs until they are browned on the outside but still slightly pink on the inside. They will continue to cook in the shakshuka sauce.
Using Too Much Liquid
Another mistake people make is using too much liquid in the shakshuka sauce. This can make the dish watery and dilute the flavors. To avoid this, use just enough liquid to cover the bottom of the pan. You can always add more later if needed.
Forgetting to Season
It’s easy to forget to season the meatballs and the shakshuka sauce, but this can make a big difference in the final dish. Don’t be afraid to use plenty of salt and pepper, and consider adding other spices like cumin, paprika, or coriander to give the dish more depth of flavor.
Not Letting the Sauce Simmer
Finally, don’t rush the cooking process. Letting the shakshuka sauce simmer for at least 15-20 minutes will help the flavors meld together and create a more cohesive dish. Be patient and let the sauce do its thing.
Conclusion
I have to say, I am thoroughly impressed with this shakshuka with meatballs recipe. The combination of the savory meatballs and the rich tomato sauce is truly a match made in heaven.
One thing I particularly appreciate about this dish is how versatile it is. You can serve it for breakfast, lunch, or dinner, and it works equally well as a main dish or a side. Plus, it’s a great way to sneak some extra veggies into your diet, since you can add in whatever vegetables you have on hand.
I also love how easy this recipe is to customize. You can adjust the spice level to your liking, experiment with different herbs and spices, or even swap out the meatballs for a vegetarian option. The possibilities are endless!
Overall, I would highly recommend giving this shakshuka with meatballs recipe a try. It’s a delicious and satisfying meal that is sure to become a staple in your recipe rotation.
By the way, pairing this shakshuka with fava beans salad adds a lot to your meal!
Get its recipe now (by clicking the image below):
