• 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.



  • 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



  1. In saucepan, heat olive oil over medium heat

  2. Throw in the peppers and onions, stirring until caramelized (about 10 minutes)

  3. Stir in 1 tsp cumin, 1 tsp smoked paprika, and a pinch of salt

  4. Crush the tomatoes in your hands one at a time and add to the pepper and onion mixture, followed by the remaining liquid

  5. Bring the whole thing to a simmer and let cook until it begins to thicken (took me around 10 minutes).

  6. While it is simmering, combine the ground beef, remaining paprika and cumin, garlic, cilantro (make sure to save some for garnish), egg, and breadcrumbs

  7. Stir using your hands - be careful not to overmix it otherwise it just turns mushy

  8. Form meatballs to the size of golfballs

  9. Add meatballs to the sauce (after it has begun to thicken)

  10. Cover pan and continue to cook on low heat for 10 minutes

  11. 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

  12. Garnish with cilantro and feta

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