meatball shakshuka

Give the classic North African shakshuka a twist with the addition of beef meatballs, as shown in this recipe from The Modern Proper. This one-pot dish features a wonderful combination of a smoky tomato sauce, ground beef, and fragrant spices. Don’t be afraid to skip the utensils and dig in with some pita bread.


  • 2 tbsp Olive oil
  • 2 Bell peppers
  • 1 Onion, thinly sliced
  • 2 tsp Cumin
  • 2 tsp Smoked paprika
  • 1/2 tsp Salt
  • 1 28 oz can whole stewed tomatoes
  • 1 lb Ground beef (80/20)
  • 2 tsp Smoked paprika
  • 2 tsp Cumin
  • 1/2 tsp Salt
  • 2 Garlic cloves, minced
  • 1 Bunch of cilantro, finely chopped (reserve some for garnish)
  • 2 Eggs
  • 1 cup Bread crumbs


  • In a large lidded saucepan heat 2 tablespoons of olive oil over medium heat.
  • Add in peppers and onions, stirring often until onions are almost caramelized. About 10 minutes. Add in cumin, smoked paprika and salt and stir until fragrant.
  • Using your hands, crush the tomatoes one at a time and add to the pepper and onion mixture followed by the remaining liquid from the pan. Bring mixture to a simmer and allow to cook until thickening begins. (about 15 minutes) Adjust seasoning as needed.
  • While the sauce is thickening combine the ground beef along with all of the meatball ingredients and stir using your hands being careful not to over mix.
  • Using your hands shape meatballs roughly the size of golfballs.
  • Carefully arrange meatballs into the sauce and bring back to a simmer. Cover pan and continue cooking on low heat for 10 minutes. Uncover and cook for another 10 minutes. The meatballs are done when they reach an internal temperature of 165° F on an instant-read thermometer
  • Top meatballs with fresh feta and cilantro. Serve with toasted bread or pita bread.
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