Beef Meatball Shakshuka

with an Oregano-Cucumber Salad with Crumbled Feta

  • 25 min
Customer Favourite
Nut
Sesame
Dairy product
Gluten
Mustard
Beef
Sulphite
High in fiber
High Protein
Low Sodium
Spicy
This Middle Eastern dish of chickpeas in a spicy tomato sauce is easy to make and even better to enjoy, so go ahead and jump in a comforting sea of flavours!
Garbanzo Bean and Lamb Meat Ball Shakshuka

Ingredients

1
Red Bell Pepper(s)
1
Garlic Clove(s)
1
Yellow Onion(s)
4 g
Oregano
1 cup(s)
Chickpeas
300 g
Ground Beef
398 ml
Diced Tomatoes
1 tsp
Harissa
1
Cucumber(s)
1 tbsp
Olive Oil (not included)
1 tbsp
White Wine Vinegar
2 tbsp
Za'atar
30 g
Feta
Nutritional facts
Per serving
Amount / Serving
Calories
527 kcal
Total fat
32 g
Saturated Fat
13 g
Sodium
419 mg
Total Carbohydrate
38 g
Fiber
9 g
Sugar
13 g
Proteins
28 g

Instructions

Prepare vegetables
1

Prepare the vegetables

Cut the bell pepper into strips. Mince the garlic and roughly chop the onion. Remove the oregano leaves from their stems. Drain and rinse chickpeas.

Cook meatballs
2

Prepare the meatballs

In a bowl, mix the ground beef with salt and pepper to taste. Form balls about 1" in diameter and brown them in an oiled skillet over medium heat for 3 minutes on all sides. Set aside on a plate.

Add tomatoes
3

Cook the vegetables

In the same oiled pan, cook the bell pepper, garlic and onion for 2 minutes over medium heat. Stir in the diced tomatoes (and their juice), ½ of the oregano leaves and ½ of the harissa. Reduce heat and simmer for 5 minutes.

Add chickpeas
4

Add the chickpeas

Add the chickpeas to the pan and continue cooking for 3 minutes. Season with salt and pepper to taste.

(Tip: if the mixture is dry, add a little water).

Add meatballs
5

Add the meatballs

Add the beef meatballs to the pan and cook 5 more minutes until the balls are cooked through (the internal temperature must be 68 °C).

Prepare salad
6

Prepare the cucumber salad and serve

Dice the cucumber and mix with the remaining olive oil, white wine vinegar and the rest of oregano. Serve the shakshuka and sprinkle with the za'atar and crumbled feta. Add the harissa to taste. Serve with salad.