- Richard Costes
Meatball Shakshuka

(Cooking for 3. Meatballs freeze VERY well!)
TIPS: I put WAY too much cilantro in this thing. But that's fine because I love cilantro. I reduced the amount in this recipe accordingly.
Not gonna lie, I kind of regret departing from the traditional recipe for this. I might try and make a proper shakshuka in the future. It was still GOOD - I just wanted to try the original.
INGREDIENTS
1 tbsp olive oil
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1/2 onion, thinly sliced
2 tsp cumin (1 for shakshuka, 1 for meatball)
2 tsp smoked paprika (1 for shakshuka, 1 for meatball)
salt
14 oz. can of whole stewed tomatoes
1/2 lb ground beef (shoot for around 80/20)
1 garlic clove, minced
1/2 bunch of cilantro, finely chopped (reserve some for garnish!)
1 egg
1/2 cup breadcrumbs
feta cheese
DIRECTIONS
In saucepan, heat olive oil over medium heat
Throw in the peppers and onions, stirring until caramelized (about 10 minutes)
Stir in 1 tsp cumin, 1 tsp smoked paprika, and a pinch of salt
Crush the tomatoes in your hands one at a time and add to the pepper and onion mixture, followed by the remaining liquid
Bring the whole thing to a simmer and let cook until it begins to thicken (took me around 10 minutes).
While it is simmering, combine the ground beef, remaining paprika and cumin, garlic, cilantro (make sure to save some for garnish), egg, and breadcrumbs
Stir using your hands - be careful not to overmix it otherwise it just turns mushy
Form meatballs to the size of golfballs
Add meatballs to the sauce (after it has begun to thicken)
Cover pan and continue to cook on low heat for 10 minutes
Uncover and cook for another 10 minutes (or until meatballs are done) - feel free to move the meatballs around to make sure they get cooked thoroughly
Garnish with cilantro and feta