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Shakshuka meatballs

Shakshuka meatballs in a large baking dish

Shakshuka meatballs

Name: Shakshuka meatballs
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 500g 20% fat beef mince (or half beef, half pork); ½ tsp chilli powder (optional); ½ tsp ground coriander; 1 tsp ground cumin; 1/2 tbsp olive oil; 2 red onions finely sliced; 2 garlic cloves crushed or finely grated; 1 red chilli finely chopped (deseeded if you like); 10g coriander stalks and leaves chopped separately; 1 red pepper sliced; 1 yellow pepper sliced; 2 x 400g cans chopped tomatoes; 75ml natural yogurt; crusty bread to serve (optional)

Samuel Goldsmith

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Serves 4

Easy

Prep: 20 mins

Cook: 45 mins

A star rating of 4.3 out of 5.17 ratingsRate

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Combine shakshuka with meatballs to make this easy midweek meal for the whole family. Cook and serve in the pan to cut down on washing-up

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

500g 20% fat beef mince

(or half beef, half pork)
½ tsp chilli powder

(optional)
½ tsp ground coriander
1 tsp ground cumin
1/2 tbsp olive oil
2 red onions

finely sliced
2 garlic cloves

crushed or finely grated
1 red chilli

finely chopped (deseeded if you like)
10g coriander

stalks and leaves chopped separately
1 red pepper

sliced
1 yellow pepper

sliced
2 x 400g cans chopped tomatoes
75ml natural yogurt
crusty bread

to serve (optional)

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Nutrition: Per serving

kcal440
fat27g
saturates13g
carbs18g
sugars16g
fibre5g
protein28g
salt0.58g

Method

step 1

Combine the mince, chilli powder (if using), ground coriander and half the cumin in a bowl and squeeze well with your hands until the meat stays together and doesn’t break apart. Form into 20 meatballs around the size of a walnut.
step 2

Drizzle the oil into a large lidded shallow pan set over a medium heat. Once hot, fry the meatballs until browned all over, then remove to a plate using a slotted spoon.
step 3

Tip in the onions and reduce the heat to medium-low. Fry for 8-10 mins until softened but not golden, then stir in the garlic, remaining cumin, chilli and coriander stalks. Cook for a further minute, then stir in the peppers, cooking for 5 mins more.
step 4

Pour in the chopped tomatoes and cook for 5 mins before adding the meatballs back to the pan and cooking, covered, for 10-15 mins, turning halfway through. Drizzle over the yogurt and scatter over the coriander leaves before serving with crusty bread for scooping.

Recipe from Good Food magazine, September 2025

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A star rating of 4.3 out of 5.17 ratings

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