Shakshuka meatballs
Serves 4
Easy
Prep:
Cook:
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
Skip to ingredients
Units:
- 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 onionsfinely sliced
- 2 garlic clovescrushed or finely grated
- 1 red chillifinely chopped (deseeded if you like)
- 10g corianderstalks and leaves chopped separately
- 1 red peppersliced
- 1 yellow peppersliced
- 2 x 400g cans chopped tomatoes
- 75ml natural yogurt
- crusty breadto serve (optional)
Nutrition: Per serving
- kcal440
- fat27g
- saturates13g
- carbs18g
- sugars16g
- fibre5g
- protein28g
- salt0.58g
Method
step 1
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.
step 2
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.
step 3
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.
step 4
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.
