The Middle Eastern favourite, traditionally made with poached eggs and served for breakfast, is transformed into an anytime menu hero with moist and tender meatballs. A rich and slightly spicy tomato sauce enrobes warmly spiced meatballs for a hearty dish that works as a shareable appetizer or as an entrée with a simple green salad. Plate in a small cast iron skillet or oven-proof crock as a nod to the traditional presentation of shakshuka.

Ingredients

Here are the following ingredients:

Spiced Meatballs

  • 6 lb (2.7 kg) Ground Beef (Medium)
  • ¼ cup (60 mL) dried oregano leaves
  • ¼ cup (60 mL) ground cumin
  • 3 tbsp (45 mL) ground coriander
  • 2 tbsp (30 mL) kosher salt
  • 2 tbsp (30 mL) freshly ground black pepper
  • 10 large eggs
  • 2 cups (500 mL) bread crumbs
  • ½ cup (125 mL) canola oil

Shakshuka Sauce

  • ½ cup (125 mL) canola oil
  • 2 lb (1 kg) chopped red bell pepper, about 8 cups (2 L)
  • 1 lb (500 g) chopped onion, about 4 cups (1 L)
  • ¼ cup (60 mL) minced garlic
  • 2 tbsp (30 mL) ground cumin
  • 2 tbsp (30 mL) smoked paprika
  • 1 tsp (5 mL) hot pepper flakes
  • 8 cups (2 L) canned diced tomatoes
  • 8 cups (2 L) passata
  • 1 tbsp (15 mL) kosher salt
  • 1 tsp (5 mL) freshly ground black pepper

Service

  • 16 pita or naan
  • 8 oz (250 g) crumbled feta, about 2 cups (500 mL)
  • ⅓ cup (75 mL) chopped fresh parsley
  • ⅓ cup (75 mL) small fresh mint leaves

Preparation

  1. Spiced Meatballs: Season beef with oregano, cumin, coriander, salt and pepper. Add in eggs and bread crumbs and mix gently until well combined.
  2. Portion and roll mixture into 80 meatballs, approximately 1½ oz (45 g) each. Arrange meatballs in a single layer on large, parchment paper-lined sheet pan.
  3. Brush tops of meatballs with oil. Roast, in convection oven at 400°F (200°C), for 15 to 18 minutes until a digital instant-read thermometer inserted sideways into centre of meatball reads at least 160°F (71°C). Drain excess fat. Cool, cover and refrigerate.
  4. Shakshuka Sauce: Meanwhile, heat oil in large saucepan set over medium heat. Cook peppers, onion and garlic until softened and fragrant but not browned. Stir in cumin, smoked paprika and hot pepper flakes. Cook, stirring frequently, for 3 minutes or until fragrant.
  5. Stir in tomatoes and passata; bring to a boil. Simmer for 15 to 20 minutes or until flavourful and thickened. Cool, cover and refrigerate.

Service

  1. Add 1 cup (250 mL) tomato sauce and 5 meatballs to skillet; cover and cook until heated through.
  2. Warm 1 pita on flat top, oven or grill. Cut into wedges.
  3. Plate meatballs and sauce in a shallow bowl. Garnish with 2 tbsp (30 mL) feta, 1 tsp (5 mL) EACH parsley and mint. Serve with pita wedges.

Beef Cuts

Ground Beef

Medium Ground Beef (23% Max. Fat)