Ground Beef Meatball Shakshuka
Servings: 5
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Total Time: 40 Minutes
Ingredients
- 1 lb Laura's Lean Ground Beef
- 2 cloves Garlic (minced)
- 1/2 White onion (minced)
- 1/2 cup Breadcrumbs
- Cilantro (finely chopped)
- 2 Eggs
- 2 tsps Cumin
- 1 tsp Chili powder
- 1 tsp Smoked paprika
- Salt and pepper to taste
- SHAKSHUKA:
- 1 can Diced tomatoes (28-ounce can, with juice)
- 1/2 White onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 tbsp Tomato paste
- 6 Eggs
- 1 tsp Cumin
- 1 tsp Smoked paprika
- Cilantro (finely chopped for garnish)
- Feta cheese (optional)
Yield
*Serving calculations based on 16oz beef products.
For 12oz beef products reduce serving size by 1/4.
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Total Time: 40 Minutes
Serving size based on 1 cup (242g)
Preparation
1. Start by making meatballs. Combine all meatball ingredients in a bowl and mix until well combined. Roll the mixture into balls (about 1-2 tbsps big).
2. Heat olive oil on a nonstick skillet over medium/high heat and sauté meatballs for 8-10 mins, turning them fairly frequently, until they are golden brown and fully cooked inside.
3. Take the meatballs off the pan and put them to the side. Add chopped garlic and onions, and sauté them for 2-3 mins to start making the shakshuka mixture.
4. Add in diced tomatoes, tomato paste, and seasoning. Cook over medium heat for 5-7 mins.
5. Once the mixture has thickened a little bit, add meatballs in, and make a few “holes” in the sauce for the eggs.
6. Cover and cook until eggs are cooked but still runny. This takes about 5-8 mins.
7. Top with fresh herbs and feta cheese, and serve with toasted bread or pita!
Recipe credit: Nicole Baranchuk
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