Olive Magazine
Shakshuka Recipe with Lamb Meatballs

Lamb meatball shakshuka

Published: November 8, 2019 at 2:02 pm
loading...
Try a subscription to olive magazine
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Take your shakshuka to the next level with cumin lamb meatballs for a hearty family meal

  • Gluten free
Nutrition:
HighlightNutrientUnit
low inkcal547
fat35.4g
saturates15.1g
carbs14.2g
sugars11.2g
fibre3.7g
protein41g
salt1.4g
Advertisement

Make this lamb meatball shakshuka for a comforting family dinner. Also check out more delicious meatball recipes, such as our Moroccan meatballs and healthy meatballs, plus try our harissa-flavoured spicy lamb burger.

Ingredients

  • 500g lamb mince
  • 2 tsp cumin seeds, toasted and lightly crushed
  • a small bunch flat-leaf parsley, ½ finely chopped, ½ roughly chopped
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 tbsp tomato purée
  • 2 x 400g tins peeled plum tomatoes
  • 3 roasted red peppers from a jar, cut into chunky pieces
  • 4 eggs
  • 150g feta, crumbled
  • ½ a small bunch dill, torn
  • to serve flatbreads

Method

  • STEP 1

    Tip the mince into a bowl with the cumin seeds and finely chopped parsley, and season generously. Roll into 30 meatballs.

  • STEP 2

    Heat the olive oil in a large, deep, lidded frying pan and fry the meatballs, in batches, for 2-3 minutes until browned, then scoop out onto a plate.

  • STEP 3

    Add the onion to the pan, with a little extra oil if needed, and cook gently with a pinch of salt for 10 minutes until soft, then add the garlic and tomato purée and cook for 1 minute. Tip in the tomatoes and a tin of water. Simmer gently for 15 minutes, then tip in the roasted red peppers and add the meatballs back to the pan with any juices from the plate. Simmer for 15 minutes until thickened, then season.

  • STEP 4

    Use the back of a spoon to make 4 indents in the sauce, then crack an egg into each. Put on the lid and simmer gently for 5-10 minutes or until the whites have just set. Crumble over the feta, put the lid back on and cook for 2 minutes to soften.

  • STEP 5

    Scatter over the dill and remaining parsley, and serve with flatbreads, if you like.

*This recipe is gluten-free according to industry standards

Check out more of our meatball recipes...

Meatball Traybake with Sausages and Butternut Squash
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content