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RECIPE
36 INGREDIENTS16 STEPS1HR 15MIN

Meatball Shakshuka with Spicy Zhoug

4.5
8 Ratings
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Whitney Lofts at SideChef
La Jefa at the SideChef Kitchen Studio. Culinary Producer by day, striving to attain a “balanced” lifestyle by night. Favourite Foods: Cheese, Pesto, Dark Chocolate and Steak.
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A delicious variation on Shakshuka with rich wagyu meatballs and spicy chili sauce (Zhoug). Don't skimp on the toppings!

1HR 15MIN

Total Time
Whitney Lofts at SideChef
La Jefa at the SideChef Kitchen Studio. Culinary Producer by day, striving to attain a “balanced” lifestyle by night. Favourite Foods: Cheese, Pesto, Dark Chocolate and Steak.
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Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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Spiced Tomato Sauce
1/4 cup
1 Tbsp
1 Tbsp
Ground Cumin
1 Tbsp
Ground Coriander
1
Medium  Onion
1
Large  Green Chili Pepper
3 cloves
2 cans
(400 g)
Cherry Tomatoes
to taste
Salt and Pepper
Meatballs
1/2
Medium  Onion , peeled
1 tsp
Ground Fennel
1/2 Tbsp
Ground Cumin
14 oz
Wagyu Ground Beef
1
Egg , beaten
4 cloves
1 Tbsp
Breadcrumbs
1 Tbsp
1 pinch
to taste
for dusting
to taste
Vegetable Oil
for frying
Zhoug
3
Large  Green Chili Pepper
3 cloves
Garlic , minced
1 tsp
Ground Cumin
3 Tbsp
White Wine Vinegar
1/4 cup
1/2 cup
Water
1 tsp
Toppings
to taste
to taste
Goat Cheese
to taste
Za'atar
(optional)
to taste
Plain Greek Yogurt
(optional)
to taste
Bread , toasted
for dipping
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Nutrition Per Serving
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CALORIES
1471
FAT
108.5 g
PROTEIN
62.7 g
CARBS
60.4 g

Directions

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Step 1
Line up 3 bowls for easy prep of ingredients, adding them to each as you go. Finely dice Green Chili Pepper (1) for the tomato sauce. Roughly chop Green Chili Pepper (3) for the Zhoug. Place into their respective bowls.
Step 2
Finely dice the Garlic (3 clove) for the tomato sauce, the Garlic (4 clove) for the meatballs, and the Garlic (3 clove) for the zhoug. Place them into their respective bowls. Then, finely chop the Onion (1) for the tomato sauce and the Onion (1/2) for the meatballs. Add them to the bowls as well.
Step 3
To make the meatballs, heat roughly 4 Tbsp of Vegetable Oil (to taste) over medium heat in a non-stick frying pan. Once hot, sauté the onions and garlic from the meatball bowl until translucent and sweet.
Step 4
Add the Ground Fennel (1 teaspoon), Ground Cumin (2 teaspoon), and Ground Black Pepper (2 teaspoon) and garlic. Toast for a minute until fragrant, then remove the pan from heat and set aside to cool.
Step 5
To a large mixing bowl, add Wagyu Ground Beef (400 gram) and the spiced onion mix, Breadcrumbs (1 tablespoon), Milk (1 tablespoon), and Egg (1). Combine together but don’t overmix.
Step 6
Make golf ball-sized meatballs and refrigerate.
Step 7
To make the zhoug, add the diced green chili and garlic from the bowl, Fresh Cilantro (100 gram), Ground Cumin (1 teaspoon), White Wine Vinegar (3 tablespoon), Granulated Sugar (1/2 teaspoon), Water (1/2 cup), and Salt (1 teaspoon) into the food processor and blend. Pour in the Olive Oil (4 tablespoon) gradually to emulsify. Chill in the fridge until ready to serve.
Step 8
Time to fry the meatballs. Place a large frying pan on medium-high heat with 2-3 Tbsp Vegetable Oil (to taste). Dust meatballs in All-Purpose Flour (to taste) and sprinkle liberally with Salt (1 pinch) while you wait for the pan to come to temperature.
Step 9
Sear meatballs on all sides for 3 minutes before removing from heat. They will continue to cook in the tomato base later.
Step 10
Time to make the tomato sauce. In a non-stick frying pan, heat Olive Oil (4 tablespoon) over medium heat. Bloom the Paprika (1 tablespoon), Ground Cumin (1 tablespoon), and Ground Coriander (1 tablespoon) for 1 minute.
Step 11
Add the bowl of onions, garlic, and green chilli, plus Salt and Pepper (to taste). Sweat for 10 minutes.
Step 12
Add the Cherry Tomato (2 can) and simmer on low for 15 minutes.
Step 13
Add the par-cooked meatballs back into the sauce and simmer for another 5 minutes.
Step 14
Make wells in between the balls and add Egg (4) into each crevice. Cover and steam for 3 minutes, until the whites are set but the yolks are still runny.
Step 15
Finish with a sprinkle of Za'atar (to taste), Goat Cheese (to taste), and/or Plain Greek Yogurt (to taste) if desired. Garnish with lashings of Zhoug and Fresh Cilantro (to taste).
Step 16
Serve immediately, with pieces of toasted Bread (to taste) for dipping. This makes a great brunch meal for sharing!

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Nutrition Per Serving
Calories
1471
% Daily Value*
Fat
108.5 g
139%
Saturated Fat
26.5 g
132%
Trans Fat
0.0 g
--
Cholesterol
598.4 mg
199%
Carbohydrates
60.4 g
22%
Fiber
12.9 g
46%
Sugars
25.3 g
--
Protein
62.7 g
125%
Sodium
1820.4 mg
79%
Vitamin D
2.5 µg
12%
Calcium
353.9 mg
27%
Iron
13.3 mg
74%
Potassium
909.6 mg
19%
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