Shakshuka meatballs
Contains pork – recipe is for non-Muslims/non-pork eaters.
Combine shakshuka with meatballs to make this easy midweek meal for the whole family. Cook and serve in the pan to cut down on washing-up
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Prep:20 mins
Cook:45 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 440
-
fat 27g
-
saturates 13g
-
carbs 18g
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sugars 0g
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fibre 5g
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protein 28g
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salt 0.58g
Ingredients
- 500g 20% fat beef mince (or half beef, half pork)
- ½ tsp chilli powder (optional)
- ½ tsp ground coriander
- 1 tsp ground cumin
- 1/2 tbsp olive oil
- 2 red onions , finely sliced
- 2 garlic cloves , crushed or finely grated
- 1 red chilli , finely chopped (deseeded if you like)
- 10g coriander , stalks and leaves chopped separately
- 1 red pepper , sliced
- 1 yellow pepper , sliced
- 2 x 400g cans chopped tomatoes
- 75ml natural yogurt
- crusty bread , to serve (optional)
Method
Combine the mince, chilli powder (if using), ground coriander and half the cumin in a bowl and squeeze well with your hands until the meat stays together and doesn’t break apart. Form into 20 meatballs around the size of a walnut.
Drizzle the oil into a large lidded shallow pan set over a medium heat. Once hot, fry the meatballs until browned all over, then remove to a plate using a slotted spoon.
Tip in the onions and reduce the heat to medium-low. Fry for 8-10 mins until softened but not golden, then stir in the garlic, remaining cumin, chilli and coriander stalks. Cook for a further minute, then stir in the peppers, cooking for 5 mins more.
Pour in the chopped tomatoes and cook for 5 mins before adding the meatballs back to the pan and cooking, covered, for 10-15 mins, turning halfway through. Drizzle over the yogurt and scatter over the coriander leaves before serving with crusty bread for scooping.
