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5 from 1 vote
Overhead shot of Shakshuka with Lamb Meatballs topped with herbs and served with charred pita.
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
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
  • 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
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.

    Add the ingredients for lamb meatballs combined in a bowl.
  2. Mix well to combine. I use my hands to make sure it's well mixed.

    Mixture for lamb meatballs.
  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.)

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

    Lamb meatballs browned and ready to serve.
  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.

    Sauted onions and pepper with minced garlic added.
  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.

    tomato sauce for Shakshuka with Lamb Meatballs
  3. Add the meatballs to the pan and cook over medium heat for about 5 mins.

    Tomato sauce with meatballs nestled in.
  4. Make six depressions and crack an egg into each.

    Shakshuka with Lamb Meatballs with eggs cracked on top.
  5. Cover and cook until the eggs are cooked, about 8 mins. Sprinkle with crumbled feta and herbs and serve with toasted pita wedges.

    Finished Shakshuka with Lamb Meatballs topped with herbs and cheese.
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.