While shakshuka is well known as a breakfast dish, it has come in handy many times in my home as a delightful evening meal. The traditional version with eggs is phenomenal, but if you really want to level up, try these Shakshuka Lamb Meatballs With Feta.
Shakshuka (also spelled shakshouka, or chakchouka) is famous for all the right reasons. A humble dish of eggs, tomatoes, onions, peppers, and spices simmered together to make magic. It’s a very homely dish, meant for sharing and often featured on family tables for Sunday breakfast.
It’s very similar to its Italian cousin eggs in purgatory, but classic Maghrebi and Middle Eastern ingredients are on full display in these Shakshuka Meatballs.
Fried tomato paste: The sauce is rich with tomato flavor thanks to frying tomato paste in olive and garlic until it turns a deep brick red. This is known as “browning” the tomato paste.
Fragrant spices: The lamb meatballs are plump, moussey, and fragrant with spices like nutmeg, cumin, and allspice. The warmth of the spices and the pastoral flavor of the lamb is a match made in Heaven.
Feta and parsley: Creamy, salty feta and fresh parsley scattered on top give these bold meatballs another dimension of color and flavor, while still complementing the original flavors of the sauce and meatballs.
Here is what you need to make the shakshuka sauce
- olive oil
- tomatoes
- tomato paste
- garlic
- onion
- red bell pepper
- parsley
- chili
- spices
Shakshuka ingredients- a curious history
There are two parts to this recipe: the chunky tomato-bell pepper sauce and the meatballs.
The shakshuka “base” consists of onions, garlic, and red bell peppers fried together in olive oil, called a Spanish sofrito. Tomatoes and spices are added afterward and the whole thing is simmered to glory.
The Columbian Exchange brought New World ingredients like tomatoes and peppers to the East, while the lamb meatballs (kofte, kofta, or kafka, depending on where you are) are a product of the Ottoman Empire court kitchens.
Recipes Tips For Perfect Lamb Meatballs
The first tip to getting a soft, moussey texture is to essentially knead the meat with your hands. The warmth from your hands along with repeatedly slamming the mixture against the sides of the bowl will break down the meat and incorporate the fat better.
The second tip is a technique that I watched my mom use growing up: adding crumbled tofu to the meat! Don’t knock it until you try it! The first time I tried my mom’s hambagu (ハンバーグ), I was blown away by how soft and moist it was. She had snuck in some tofu! Tofu is basically tasteless on its own and is a nutritional way of adding extra volume and moisture to your meatballs/meatloaves/hamburgers without compromising on taste.
My final tip is to microwave a teaspoon of the lamb mixture for 60 seconds and taste test to make sure the seasoning is to your liking. This tip has been a game-changer for me and guarantees that my meatballs are perfectly seasoned every time.
Alternatives to lamb for shakshuka meatballs
You can also use beef for this recipe! I have been known to make these meatballs with beef simply due to how much more accessible it is.
Whichever meat you choose, be sure to pick a mince that is not too lean, otherwise, the meatballs will be tough and dry. I wouldn’t go any leaner than 85% and find the ideal ratio is around 80% lean 20% fat. This ratio keeps the meatballs moist but also doesn’t bog down the sauce with grease.
What to serve with Shakshuka Lamb Meatballs
These Shakshuka Lamb Meatballs are just begging to be dunked with hot pita or lavash, but they are also great with rice, couscous, and even potatoes!
A simple tomato and cucumber salad alongside it makes it a full meal, and if you’re serving this for breakfast, you can even crack a few eggs in between the meatballs and simmer them for a couple of minutes to set.
You’ll Also Love:
- Garlicky Cilantro Lime Rice (Fluffy and Foolproof!)
- Mille-Feuille Ratatouille
- The Best Roasted Carrots With Spiced Yogurt Dip
Shakshuka Lamb Meatballs With Feta
Ingredients
Meatballs
- 1 lb. ground lamb or beef (no more than 85% lean)
- ½ cup crumbled soft tofu (see recipe note below)
- 3 tbsp olive oil, divided
- ½ onion, roughly grated
- ½ tsp ground allspice
- 1 tsp ground cumin
- ⅛ tsp ground nutmeg
- 1 tsp salt
- 1 egg, beaten
- ¼ cup finely chopped parsley
Shakshuka Base
- ¼ cup olive oil
- 1 large red bell pepper, seeded and roughly chopped
- 1 small onion, roughly chopped
- 4 fat cloves garlic, crushed
- 2 tbsp tomato paste
- 1 28oz. can whole peeled tomatoes in juice
- 1 tsp red pepper flakes
- 1 tsp salt
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
To Serve
- 6 oz crumbled feta cheese, optional
- Chopped fresh cilantro, optional
Instructions
Meatballs
- In a pan, heat 1 tablespoon of the olive oil and onion together over medium-high heat until the onion begins to sizzle gently. *Sweat the onion until soft, about 5 minutes.
- Add the allspice, cumin, nutmeg, and salt, and bring the heat down to medium. Stir to combine and fry gently for another minute or so until spices are fragrant. Remove from heat and cool for 10 minutes.
- In a large mixing bowl, combine the lamb, crumbled tofu, spiced onions, egg, and parsley. Bash the meat against the side of the bowl to really work the ingredients in. The desired texture should be smooth and evenly mixed. Alternatively, you can use a food processor to speed things up.
- Lightly oil your hands and begin rolling the meatballs. Take a small amount of the lamb mixture (about 2 tablespoons) and roll between your hands to form a ball. Repeat until all the mixture is used.
- Heat the remaining 2 tablespoons of olive oil in a deep saucepan over medium-high heat until shimmering.
- Carefully add the meatballs and fry until add sides are browned. Shake the pan occasionally to roll the meatballs and get an even browning. Remove from heat and set aside. NOTE: The meatballs do not have to be fully cooked! They will finish cooking in the shakshuka sauce.
Shakshuka Base
- Heat the olive oil in a large deep saucepan until shimmering (I just use the same pan I fried the meatballs in). Add the onion and bell pepper and fry for 5 minutes until translucent. Add the garlic and fry for another 1-2 minutes.
- Add in the tomato paste and fry for 3 minutes until the color changes to a deep red (this concentrates the tomato flavor).
- Add the spices and salt to the pan. Crush the tomatoes with your hands and add them and their juice to the pan. Stir to combine.
- Optional Step: you can blend the tomato sauce in a blender for a smoother texture, or you can leave it chunky. I like to blend half of the sauce and add it to the remaining mixture.
- Arrange the meatballs into the sauce and cover with a tight-fitting lid. Turn the heat down to low and simmer for 20-30 minutes. Stir occasionally to keep the meatballs moist.
- Remove from heat and top with the feta and chopped cilantro. Serve with bread, rice, or couscous. Enjoy!