Shakshuka with Lamb Meatballs

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This warmly spiced shakshuka with lamb meatballs is swoon-worthy for breakfast, lunch or dinner.

If you’re looking for a hearty, savory brunch dish that wows, say hello to shakshuka with lamb meatballs.

What is shakshuka?

If you’re new to shakshuka, it is a wildly popular dish in the Middle East that originated in North Africa where eggs are poached in a thick tomato, pepper, and onion sauce that is seasoned with spices.

Today we’re upping the ante by adding in little lamb meatballs flavored with parmesan, mint, cumin and oregano. These little babies are delicious right out of the frying pan, but even better simmered in the rich tomato shakshuka sauce.

While shakshuka is traditionally served at the start of the day, this dish would also make a delicious lunch or dinner. Make the lamb meatballs in advance (they can even be frozen fully cooked) and you have a one pot dinner on the table in no time.

Just be sure not to overcook those eggs (runny yolks for the win) and toss a handful of feta and fresh herbs on top for a fresh and briney boost. Throw a a pile of pita over an open flame and get it nice and charred to serve alongside.

Dip the pita into those runny yolks and be sure to soak up all that rich tomato sauce. Breakfast (lunch or dinner) is served!

Let’s make shakshuka with lamb meatballs

1. Combine all of the ingredients for the meatballs in a large mixing bowl.
2. Mix well to combine, preferably with your hands.
3. Use a small scoop or spoon to portion out the meatballs and roll them into smooth balls.
4. Saute until browned and cooked through, drain and reserve.

1. Saute onions, peppers and garlic until softened.
2. Stir in the spices and toast a couple minutes longer.
3. Add the tomatoes, stock, sugar and herbs and cook a few minutes.
4. Nestle in the cooked lamb meatballs and cook an additional five minutes.
5. Make six depressions in the tomato sauce with the back of a spoon and crack an egg into each depression.
6. Cover and cook until the eggs are cooked but the yolks are still runny. Top with feta and herbs and serve with toasted pita wedges if desired.

Tips for success

• Use your hands to mix the meatballs to be sure they are well mixed.
• A small ice cream scooper is ideal for portioning the meatballs so they are all the same size and cook evenly.
• Watch your heat as you cook the meatballs, lowering it if they brown too quickly or start to burn.
• Be sure to drain the excess oil from the meatballs before adding to the shakshuka.
• When adding the eggs to the tomato sauce, a spoon works well to make a depression before adding the eggs.
• Crack the eggs into a small cup and then add to the dish. This will ensure all of your yolks are intact.
• Keep an eye on the eggs as the cook, you’re looking for runny yolks to serve.

More ways to enjoy lamb

• Pan Seared Lamb Chops
• Slow Roasted Lamb Tacos
• Braised Lamb Shoulder with Grapes 
• Lamb Crostini

5 from 1 vote

Print

Shakshuka with Lamb Meatballs

Prep Time

40 mins

Cook Time

35 mins

Total Time

1 hr 15 mins

 

This warmly spiced shakshuka with lamb meatballs is swoon-worthy for breakfast, lunch or dinner.

Course: Breakfast/Brunch

Cuisine: Middle Eastern

Keyword: lamb meatballs, shakshuka

Servings: 6 servings

Calories: 493 kcal

Author: Cathy Roma | What Should I Make For…

Ingredients

Lamb Meatballs

• 2 Tbsp extra virgin olive oil, divided
• 1 large shallot, minced (about 2/3 cup)
• 2 cloves garlic, minced
• 1 lb ground lamb
• 1/2 cup panko
• 1/4 cup parmesan cheese, grated
• 1 egg
• 2 tsp fresh mint, minced
• 1/2 tsp cumin
• 1 tsp dried oregano
• 1 1/2 tsp kosher salt
• 1/4 tsp black pepper

Shakshuka

• 1 Tbsp extra virgin olive oil
• 1 red bell pepper, seeded and diced
• 1 large onion, diced
• 3 cloves garlic, minced
• 1/2 tsp cumin
• 1/4 tsp ground nutmeg
• 1 tsp sweet paprika
• 1/4 tsp red pepper flakes
• 28 oz crushed tomatoes (1 can)
• 1/2 cup chicken stock
• pinch of sugar
• Kosher salt and pepper
• 2 Tbsp fresh cilantro, chopped (divided)
• 2 Tbsp fresh parsley, chopped (divided)
• 2 tsp fresh mint, chopped (divided)
• 6 eggs
• 1/2 cup feta, crumbled
• minced herbs, for garnish (mint, parsely, cilantro)
• pita bread (optional), for serving

Instructions

Lamb Meatballs

1. Heat 1 Tbsp olive oil in a large nonstick skillet until hot. Stir in the shallot and galic and saute until golden, about 3 mins. Cool slightly. Combine the ground lamb with the shallot/garlic mixture and the remaining ingredients.

   

2. Mix well to combine. I use my hands to make sure it's well mixed.

   

3. Scoop 2 Tbsp portions (I use a small ice cream scooper) and roll into balls. Heat the remaining oil in the nonstick skillet over med/high heat and add the meatballs in a single layer. (You should have about 25 meatballs.)

   

4. Saute, turning frequently, until the meatballs are browned and cooked through, about 8 mins. Drain on a paper towel-lined plate and reserve.

   

Shakshuka

1. Heat the olive oil in a large skillet (one that has a tight fitting lid). Add the diced red pepper and the onion and saute until golden and softened, about 8 mins. Stir in the garlic and continue to cook, 2-3 more mins.

   

2. Stir in the spices and toast for 1-2 mins. Add the crushed tomatoes and chicken stock season generously with kosher salt and pepper. Stir in the sugar and herbs.

   

3. Add the meatballs to the pan and cook over medium heat for about 5 mins.

   

4. Make six depressions and crack an egg into each.

   

5. Cover and cook until the eggs are cooked, about 8 mins. Sprinkle with crumbled feta and herbs and serve with toasted pita wedges.

   

Recipe Notes

• Use your hands to mix the meatballs to be sure they are well mixed.
• A small ice cream scooper is ideal for portioning the meatballs so they are all the same size and cook evenly.
• Watch your heat as you cook the meatballs, lowering it if they brown too quickly or start to burn.
• Be sure to drain the excess oil from the meatballs before adding to the shakshuka.
• When adding the eggs to the tomato sauce, a spoon works well to make a depression before adding the eggs.
• Crack the eggs into a small cup and then add to the dish. This will ensure all of your yolks are intact.
• Keep an eye on the eggs as the cook, you’re looking for runny yolks to serve.

Nutrition Facts

Shakshuka with Lamb Meatballs

Amount Per Serving

Calories 493 Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 13g81%

Trans Fat 1g

Cholesterol 262mg87%

Sodium 1148mg50%

Potassium 792mg23%

Carbohydrates 20g7%

Fiber 4g17%

Sugar 9g10%

Protein 27g54%

Vitamin A 1591IU32%

Vitamin C 42mg51%

Calcium 227mg23%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.