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RECIPE
19 INGREDIENTS7 STEPS45MIN

Shakshouka with Turkey Meatballs

4.6
17 Ratings
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Jenessa Gerber

Jenessa’s Dinners offers up healthy, modern twists on traditional recipes from around the world. Inspired by years of travel, Jenessa’s goal is to bring a world of spice and flavor to your kitchen.
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This Middle Eastern dish has got to be one of my main mid-week, go-to recipes. Hardly any carbs but still very filling.
45MIN
Total Time

Jenessa Gerber

Jenessa’s Dinners offers up healthy, modern twists on traditional recipes from around the world. Inspired by years of travel, Jenessa’s goal is to bring a world of spice and flavor to your kitchen.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1 cup
Canned Chickpeas
1/2
Onion , diced
4 cloves
Garlic , minced
1/4 cup
plus additional for garnish
2 Tbsp
Tahini
1 tsp
Ground Cumin
1 tsp
Ground Coriander
1/2 tsp
1/4 tsp
Cayenne Pepper
1/4 tsp
Ground Allspice
1/8 tsp
Ground Cinnamon
1/2 tsp
Lemons , zested
plus squeeze of lemon juice for garnish
2
large dice
or Plum Tomatoes
1 can
(28 oz)
Whole Peeled Tomatoes
1 cup
Chicken Stock
1 cup
(optional)

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Nutrition Per Serving

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CALORIES
452
FAT
19.9 g
PROTEIN
37.6 g
CARBS
29.9 g

Cooking Instructions

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Step 1
Mix together the Ground Turkey (1 pound), Canned Chickpeas (1 cup), Onion (1/2), Garlic (4 clove), Fresh Parsley (1/4 cup), Tahini (2 tablespoon), Ground Cumin (1 teaspoon), Ground Coriander (1 teaspoon), Paprika (1/2 teaspoon), Ground Ginger (1/2 teaspoon), Cayenne Pepper (1/4 teaspoon), Ground Allspice (1/4 teaspoon), Ground Cinnamon (1/8 teaspoon), and Lemon (1/2 teaspoon).
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 4
Turn down to medium-high heat and add the Roma Tomato (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 Egg (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.

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Nutrition Per Serving
Calories
452
% Daily Value*
Fat
19.9 g
26%
Saturated Fat
4.7 g
24%
Trans Fat
0.1 g
--
Cholesterol
261.7 mg
87%
Carbohydrates
29.9 g
11%
Fiber
5.6 g
20%
Sugars
7.3 g
--
Protein
37.6 g
75%
Sodium
620.4 mg
27%
Vitamin D
1.4 µg
7%
Calcium
113.4 mg
9%
Iron
3.7 mg
21%
Potassium
916.4 mg
19%
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