Shakshuka with Lamb Meatballs Recipe

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

INGREDIENTS

Lamb Meatballs: - Extra virgin olive oil - Shallot - Garlic - Lamb - Panko - Parmesan cheese - Egg - Fresh mint - Cumin - Dried oregano - Kosher salt - Black pepper

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Heat 1 Tbsp olive oil in a large nonstick skillet until hot. Stir in the shallot and garlic and saute until golden, about 3 mins. Cool slightly.

INSTRUCTIONS

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Combine the ground lamb with the shallot/garlic mixture and the remaining ingredients. Mix well to combine. I use my hands to make sure it's well mixed.

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Scoop 2 Tbsp portions and roll into balls. Heat the remaining oil in the nonstick skillet over med/high heat and add the meatballs in a single layer.

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

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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.

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