This shakshuka with meatballs recipe is a family favourite, and I know it will become yours too! It is healthy, high in protein and fibre, made with eggs and Moroccan-style meatballs. and rich tomato and pepper sauce!
If you love hearty, flavour-packed meals, this shakshuka with meatballs recipe is one you need to try. It’s naturally high in protein, packed with fibre, and makes the perfect easy lunch or dinner for the whole family.
One of our favourite ways to enjoy this dish is by turning leftover Moroccan meatballs into a quick and easy Moroccan shakshuka with meatballs the next day. All you need to do is sauté some peppers, onion, and tomatoes, add in the meatballs, then crack in the eggs and let everything simmer together. It’s such a simple meal, but the flavours work so well together and taste absolutely amazing.
This recipe is also a great prep-friendly option because you can make the meatballs ahead of time and use them the next day to make shakshuka with meatballs! This dish is full of authentic Moroccan-inspired flavours and is perfect for busy days when you want something nutritious without spending hours in the kitchen.
If you’ve ever wondered what is usually served with shakshuka, there are so many delicious options. We personally love serving it with oven-baked potatoes or Moroccan bread for dipping into the rich tomato sauce. You could also serve it with rice, a fresh salad, or roasted vegetables, depending on what you prefer.
In this blog post, I’ll show you exactly how to make this easy and delicious shakshuka with meatballs recipe step-by-step. I hope you enjoy it as much as we do! Your feedback means so much to me, so don’t forget to leave a rating and comment below. And if you make this recipe, be sure to share it on Instagram and tag me @lotsoflovemariam — I’d love to see your recreations!
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Authentic Shakshuka With Meatballs Recipe
Ingredients Needed
Meatballs
- Minced meat
- Onion
- Salt and pepper
- Paprika
- Cumin
- Cinnamon
- Turmeric
- Ginger powder
Shakshuka
- Eggs
- Vine tomatoes
- Onion
- Red pepper
- Tomato purée/paste
- Extra virgin olive oil
- Salt
- Paprika
- Cumin
- Black pepper
- Cayenne pepper
How To Make Shakshuka With Minced Beef Meatballs Recipe
Make The Meatballs
- In a large bowl, combine the minced meat, grated onion, salt, black pepper, turmeric, cumin, paprika, cinnamon, and ginger powder. Mix everything together thoroughly until well combined. The more you mix the mixture, the more flavourful the meatballs will be.
- Shape the mixture into small meatballs. You can make them slightly smaller if you want more servings.
- Place the meatballs in the fridge while you prepare the shakshuka sauce. This helps them hold their shape while cooking.
Prepare The Shakshuka Sauce
- Finely chop the onion and red pepper. Grate the tomatoes using a box grater – this creates the perfect smooth shakshuka sauce. To make grating easier, cut the tomatoes in half from the side and grate the flesh, discarding the skin afterwards.
- Heat a large pan over medium-low heat and add the olive oil. Add the chopped onions and red peppers, then sauté for 5–7 minutes until softened.
- Add the salt, black pepper, paprika, cumin, and cayenne pepper. Stir well to coat the vegetables in the spices. Mix in the tomato purée/paste and cook for 1–2 minutes before pouring in the grated tomatoes.
- Pour the grated tomatoes and allow the sauce to simmer for around 15 minutes, stirring regularly to prevent sticking or burning, until the sauce thickens. Once thickened, add a little hot water (around ¼ cup) to keep the sauce rich and saucy. Add more if needed, especially just before adding the eggs and meatballs, as the sauce will continue to thicken while cooking.
Add The Meatballs And Eggs
- Crack the eggs directly into the sauce and then gently place the meatballs in the sauce too.
- Cover the pan with a lid and allow everything to cook for around 10 minutes, or until the meatballs are fully cooked and the eggs are done to your liking.
- Avoid overcooking the meatballs, as they can become dry.
- Enjoy!
What Is Usually Served With Shakshuka?
Traditionally, shakshuka is usually served with bread for dipping into the rich tomato sauce. Growing up, we would almost always enjoy it with warm Moroccan bread on the side, and honestly, it’s one of the best ways to eat it.
This shakshuka with meatballs recipe also pairs perfectly with bread like sourdough, pita, or toasted, crusty bread that can soak up all the delicious sauce.
Lately, I’ve also been loving it with crispy oven-baked potatoes instead of bread, which tastes absolutely amazing and makes the meal even more filling. If you prefer something different, you can also serve shakshuka with rice.
Other delicious sides you can serve with shakshuka include:
- Oven-baked potatoes
- Moroccan bread
- Sourdough bread
- Pita bread
- Rice
- Fresh salad
- Roasted vegetables
It really comes down to personal preference, which is one of the reasons this dish is so versatile and easy to customise.
Why You’ll Love This Recipe
Healthy & Nutritious
This shakshuka with meatballs recipe is packed with nutrients and makes a balanced, satisfying meal. It’s high in protein thanks to the meatballs and eggs, while the peppers and tomatoes add fibre, vitamins, and plenty of flavour. It’s the perfect healthy lunch or dinner that will keep you full for hours.
Quick & Easy To Make
One of the best things about this Moroccan shakshuka with meatballs is how simple it is to prepare. You can make everything fresh on the same day, or meal prep the meatballs in advance like I do.
I usually make Moroccan meatballs for dinner the night before, save some leftovers, and then turn them into this easy shakshuka the next day for lunch. It makes the recipe even quicker and more convenient, especially on busy days.
One-Pot Recipe
Everything is cooked in one pan, which means less washing up and minimal effort in the kitchen. The meatballs, sauce, and eggs all cook together beautifully, creating a flavour-packed one-pot meal the whole family will love.
The Pan I Use For This Shakshuka With Meatballs Recipe
One pan I absolutely love using for this shakshuka with meatballs recipe is the Always Pan from Our Place. ]
It’s non-toxic, naturally non-stick, and perfect for one-pan meals like shakshuka because everything cooks so evenly in it. I use it for so many dishes throughout the week, and it makes cooking and cleaning up so much easier. If you’re looking for a versatile everyday pan, I honestly highly recommend it!
Other Authentic Moroccan Recipes You’ll Also Love:
- Moroccan Fish: Seabass And Potatoes
- Moroccan Meatballs
- Shakshuka
- Best Moroccan Lentils
- Zaalouk (Aubergine dish)
Shakshuka With Meatballs
Equipment
- 1 large pan
Ingredients
Meatballs
- 200 –300g minced meat (around 4 meatballs per person)
- 1 small onion grated
- Salt and pepper to taste
- ½ tsp paprika
- ½ tsp cumin
- ¼ tsp cinnamon
- ¼ tsp turmeric
- ¼ tsp ginger powder
Shakshuka
- 2 eggs per person
- 3 vine tomatoes grated (discard skin after grating)
- 1 onion finely chopped
- 1 red pepper finely chopped
- 1 tbsp tomato purée/paste
- 1 –2 tbsp extra virgin olive oil for cooking
- 1 tsp salt or to taste
- 1 tsp paprika
- 1 tsp cumin
- ¼ tsp black pepper
- ¼ tsp cayenne pepper
Instructions
Make The Meatballs
- In a large bowl, combine the minced meat, grated onion, salt, black pepper, turmeric, cumin, paprika, cinnamon, and ginger powder. Mix everything together thoroughly until well combined. The more you mix the mixture, the more flavourful the meatballs will be.
- Shape the mixture into small meatballs. You can make them slightly smaller if you want more servings.
- Place the meatballs in the fridge while you prepare the shakshuka sauce. This helps them hold their shape while cooking.
Prepare The Shakshuka Sauce
- Finely chop the onion and red pepper. Grate the tomatoes using a box grater – this creates the perfect smooth shakshuka sauce. To make grating easier, cut the tomatoes in half from the side and grate the flesh, discarding the skin afterwards.
- Heat a large pan over medium-low heat and add the olive oil. Add the chopped onions and red peppers, then sauté for 5–7 minutes until softened.
- Add the salt, black pepper, paprika, cumin, and cayenne pepper. Stir well to coat the vegetables in the spices. Mix in the tomato purée/paste and cook for 1–2 minutes before pouring in the grated tomatoes.
- Pour the grated tomatoes and allow the sauce to simmer for around 15 minutes, stirring regularly to prevent sticking or burning, until the sauce thickens.
- Once thickened, add a little hot water (around ¼ cup) to keep the sauce rich and saucy. Add more if needed, especially just before adding the eggs and meatballs, as the sauce will continue to thicken while cooking.
Add The Eggs And Meatballs
- Crack the eggs directly into the sauce and then gently place the meatballs in the sauce too.
- Cover the pan with a lid and allow everything to cook for around 10 minutes, or until the meatballs are fully cooked and the eggs are done to your liking.
- Avoid overcooking the meatballs, as they can become dry.
- Enjoy!
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Don’t forget to save this pin on Pinterest to come back to later!
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