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Shakshouka with Turkey Meatballs
Recipe

19 INGREDIENTS • 7 STEPS • 45MINS

Shakshouka with Turkey Meatballs

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.
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Shakshouka with Turkey Meatballs
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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
This Middle Eastern dish has got to be one of my main mid-week, go-to recipes. Hardly any carbs but still very filling.
45MINS
Total Time
$7.59
Cost Per Serving
Ingredients
Servings
4
US / Metric
Canned Chickpeas
1 cup
Canned Chickpeas
Onion
1/2
Onion, diced
Garlic
4 cloves
Garlic, minced
Fresh Parsley
1/4 cup
Fresh Parsley
plus additional for garnish
Tahini
2 Tbsp
Ground Cumin
1 tsp
Ground Cumin
Ground Coriander
1 tsp
Ground Coriander
Paprika
1/2 tsp
Cayenne Pepper
1/4 tsp
Cayenne Pepper
Ground Cinnamon
1/8 tsp
Ground Cinnamon
Lemon
1/8
Lemon, zested
1/2 tsp zest per 4 servings, plus squeeze of lemon juice for garnish
Roma Tomato
2
Roma Tomatoes
large dice
or Plum Tomatoes
Whole Peeled Tomatoes
1 can
(28 oz)
Whole Peeled Tomatoes
Chicken Stock
1 cup
Chicken Stock
Polenta
1 cup
Polenta
optional
Nutrition Per Serving
VIEW ALL
Calories
412
Fat
16.7 g
Protein
36.1 g
Carbs
28.8 g
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Shakshouka with Turkey Meatballs
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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 InstructionsHide images
step 1
Mix together the Ground Turkey (1 lb), Canned Chickpeas (1 cup), {@13:}, {@10:}, Fresh Parsley (1/4 cup), {@11:}, 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 {@12:}.
step 1 Mix together the Ground Turkey (1 lb), Canned Chickpeas (1 cup), {@13:}, {@10:}, Fresh Parsley (1/4 cup), {@11:}, 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 {@12:}.
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 (1 cup). 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 (1 cup). 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 (1 cup) 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.
Tags
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Dairy-Free
Comfort Food
Shellfish-Free
Dinner
Middle Eastern
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