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.

Shakshouka with Turkey Meatballs

Save

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

1 lb

1 cup

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

as needed

as needed

as needed

Cayenne Pepper

as needed

Ground Allspice

as needed

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

1 cup

Chicken Stock

1 cup

optional

4

Nutrition Per Serving

VIEW ALL

Calories

412

Fat

16.7 g

Protein

36.1 g

Carbs

28.8 g

Shakshouka with Turkey Meatballs

Save

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), Onion (1/2), Garlic (4 cloves), Fresh Parsley (4 Tbsp), Tahini (2 Tbsp), Ground Cumin (1 tsp), Ground Coriander (1 tsp), Paprika (as needed), Ground Ginger (as needed), Cayenne Pepper (as needed), Ground Allspice (as needed), Ground Cinnamon (as needed), and zest from Lemon (1/8).

step 1 Mix together the Ground Turkey (1 lb), Canned Chickpeas (1 cup), Onion (1/2), Garlic (4 cloves), Fresh Parsley (4 Tbsp), Tahini (2 Tbsp), Ground Cumin (1 tsp), Ground Coriander (1 tsp), Paprika (as needed), Ground Ginger (as needed), Cayenne Pepper (as needed), Ground Allspice (as needed), Ground Cinnamon (as needed), 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 (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.

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