Shakshouka with Turkey Meatballs

19 INGREDIENTS • 7 STEPS • 45MINS

Shakshouka with Turkey Meatballs

Recipe

4.6

17 ratings

Community Pick

Community Pick

This Middle Eastern dish has got to be one of my main mid-week, go-to recipes. Hardly any carbs but still very filling.

This Middle Eastern dish has got to be one of my main mid-week, go-to recipes. Hardly any carbs but still very filling.

Jenessa's Dinners

Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.

http://jenessasdinners.blogspot.com

45MINS

Total Time

$7.59

Cost Per Serving

Ingredients

Servings

4

us / metric

455 g

200 g

Canned Chickpeas

1/2

Onion, diced

4 cloves

Garlic, minced

4 Tbsp

plus additional for garnish

2 Tbsp

1 tsp

Ground Cumin

1 tsp

Ground Coriander

1/2 tsp

1/2 tsp

1/4 tsp

Cayenne Pepper

1/4 tsp

Ground Allspice

1/8 tsp

Ground Cinnamon

1/8

Lemon, zested

1/2 tsp zest per 4 servings, plus squeeze of lemon juice for garnish

2

large dice

or Plum Tomatoes

1 can
(28 oz)

Whole Peeled Tomatoes

240 mL

Chicken Stock

160 g

optional

4

Nutrition Per Serving

VIEW ALL

Calories

412

Fat

16.7 g

Protein

36.1 g

Carbs

28.8 g

Jenessa's Dinners

Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.

http://jenessasdinners.blogspot.com

Cooking Instructions

Hide images

step 1

Mix together the Ground Turkey (455 g), Canned Chickpeas (200 g), Onion (1/2), Garlic (4 cloves), Fresh Parsley (4 Tbsp), Tahini (2 Tbsp), Ground Cumin (1 tsp), Ground Coriander (1 tsp), Paprika (1/2 tsp), Ground Ginger (1/2 tsp), Cayenne Pepper (1/4 tsp), Ground Allspice (1/4 tsp), Ground Cinnamon (1/8 tsp), and zest from Lemon (1/8).

step 1 Mix together the Ground Turkey (455 g), Canned Chickpeas (200 g), Onion (1/2), Garlic (4 cloves), Fresh Parsley (4 Tbsp), Tahini (2 Tbsp), Ground Cumin (1 tsp), Ground Coriander (1 tsp), Paprika (1/2 tsp), Ground Ginger (1/2 tsp), Cayenne Pepper (1/4 tsp), Ground Allspice (1/4 tsp), Ground Cinnamon (1/8 tsp), and zest from Lemon (1/8).

step 2

As you mix, crush the garbanzo beans. Form into 2"-3" meatballs.

step 3

Brown the meatballs in an oiled pan over high heat. The goal is to add a crust to the meatballs, but no need to cook them through right now. Turn every few minutes so brown all sides.

step 3 Brown the meatballs in an oiled pan over high heat. The goal is to add a crust to the meatballs, but no need to cook them through right now. Turn every few minutes so brown all sides.

step 4

Turn down to medium-high heat and add the Roma Tomatoes (2). Allow to soften for a few minutes, and then add the Whole Peeled Tomatoes (1 can) and Chicken Stock (240 mL). This should almost completely cover the meatballs.

step 4 Turn down to medium-high heat and add the Roma Tomatoes (2). Allow to soften for a few minutes, and then add the Whole Peeled Tomatoes (1 can) and Chicken Stock (240 mL). This should almost completely cover the meatballs.

step 5

Bring to a simmer, and then partially cover and allow to cook/reduce for about 20-30 minutes. This is a good time to prepare the Polenta (160 g) if using. Prepare it according to the package's instructions.

step 6

When it is ready for serving, crack the Eggs (4) over the meatballs. Make sure not to break the yolks. Cover again and cook until the eggs are poached, with a runny yolk.

step 6 When it is ready for serving, crack the Eggs (4) over the meatballs. Make sure not to break the yolks. Cover again and cook until the eggs are poached, with a runny yolk.

step 7

Serve as is, topped with chopped parsley and a spritz of lemon juice, or over a serving of creamy polenta.

step 7 Serve as is, topped with chopped parsley and a spritz of lemon juice, or over a serving of creamy polenta.

0 Saved

top