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SideChef
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Meatball Shakshuka with Spicy Zhoug
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Recipe

37 INGREDIENTS • 16 STEPS • 1HR 15MINS

Meatball Shakshuka with Spicy Zhoug

4.5
8 ratings
A delicious variation on Shakshuka with rich Wagyu Meatballs and spicy chili sauce (Zhoug). Don't skimp on the toppings! Don't be intimidated with the ingredients list, most of them are your pantry staples.
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Meatball Shakshuka with Spicy Zhoug
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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.
http://instagram.com/whitneylofts
A delicious variation on Shakshuka with rich Wagyu Meatballs and spicy chili sauce (Zhoug). Don't skimp on the toppings! Don't be intimidated with the ingredients list, most of them are your pantry staples.
1HR 15MINS
Total Time
$20.04
Cost Per Serving
Ingredients
Servings
2
US / Metric
Spiced Tomato Sauce
Olive Oil
1/4 cup
Paprika
1 Tbsp
Ground Cumin
1 Tbsp
Ground Cumin
Ground Coriander
1 Tbsp
Ground Coriander
Onion
1
Medium Onion
Green Chili Pepper
1
Large Green Chili Pepper
Garlic
3 cloves
Cherry Tomato
2 cans
(400 g)
Cherry Tomatoes
Salt
to taste
Meatballs
Onion
1/2
Medium Onion, peeled
Ground Fennel
1 tsp
Ground Fennel
Ground Cumin
1/2 Tbsp
Ground Cumin
Wagyu Ground Beef
14 oz
Wagyu Ground Beef
Egg
1
Egg, beaten
Garlic
4 cloves
Breadcrumbs
1 Tbsp
Breadcrumbs
Milk
1 Tbsp
Salt
1 pinch
All-Purpose Flour
to taste
All-Purpose Flour
for dusting
Vegetable Oil
as needed
Vegetable Oil
for frying
Zhoug
Fresh Cilantro
6 1/4 cups
Green Chili Pepper
3
Large Green Chili Peppers
Garlic
3 cloves
Garlic, minced
Ground Cumin
1 tsp
Ground Cumin
White Wine Vinegar
3 Tbsp
White Wine Vinegar
Olive Oil
1/4 cup
Water
1/2 cup
Water
Salt
1 tsp
Toppings
Fresh Cilantro
to taste
Goat Cheese
to taste
Goat Cheese
Za'atar
to taste
Za'atar
optional
Plain Greek Yogurt
to taste
Plain Greek Yogurt
optional
Bread
to taste
Bread, toasted
for dipping
Nutrition Per Serving
VIEW ALL
Calories
1410
Fat
106.1 g
Protein
61.2 g
Carbs
51.2 g
Add to plan
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Meatball Shakshuka with Spicy Zhoug
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author_avatar
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.
http://instagram.com/whitneylofts
Cooking InstructionsHide images
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 Peppers (3) for the Zhoug. Place into their respective bowls.
step 2
Finely dice the Garlic (3 cloves) for the tomato sauce, the Garlic (4 cloves) for the meatballs, and the Garlic (3 cloves) 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 (as needed) 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 tsp), Ground Cumin (1/2 Tbsp), and Ground Black Pepper (1/2 Tbsp) 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 (14 oz) and the spiced onion mix, Breadcrumbs (1 Tbsp), Milk (1 Tbsp), 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 (6 1/4 cups), Ground Cumin (1 tsp), White Wine Vinegar (3 Tbsp), Granulated Sugar (1/2 tsp), Water (1/2 cup), and Salt (1 tsp) into the food processor and blend. Pour in the Olive Oil (1/4 cup) 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 (1/4 cup) over medium heat. Bloom the Paprika (1 Tbsp), Ground Cumin (1 Tbsp), and Ground Coriander (1 Tbsp) for 1 minute.
step 11
Add the bowl of onions, garlic, and green chilli, plus Salt (to taste) and Ground Black Pepper (to taste). Sweat for 10 minutes.
step 12
Add the Cherry Tomatoes (2 cans) 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 Eggs (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!
step 16 Serve immediately, with pieces of toasted Bread (to taste) for dipping. This makes a great brunch meal for sharing!
Tags
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Brunch
Beef
Shellfish-Free
Dinner
Middle Eastern
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