Name: Meatball Shakshuka
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 lb ground beef ((I used 85% lean)); ⅔ cup almond flour ((packed)*); 1 egg; 2 cloves garlic (minced); 1 tsp paprika; 1 tsp cumin; 1 tsp coriander (**); 1 tsp kosher salt; ¼ tsp black pepper; olive oil; 2 red bell peppers (diced); ½ jumbo yellow onion (diced (or 1 small onion)); 1 tsp paprika; 1 tsp cumin; 1 tsp coriander (**); salt + pepper (to taste); cayenne (optional, to taste); 2 tbsp tomato paste; 1 can whole peeled tomatoes ((28oz, I used san marzano)); 1 can chickpeas ((15oz, drained & rinsed)); crumbled feta ((omit for dairy free)); chopped cilantro

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This Meatball Shakshuka transforms a traditional North African breakfast into a healthy and cozy one pan dinner that everyone will rave about! This recipe features the classic, stewed tomato and bell pepper sauce but uses meatballs instead of eggs, and has the bonus of extra fiber from some chickpeas. It’s also gluten free, dairy free friendly, high in protein and filled with comforting spices!

I feel like Shakshuka flies under the radar and doesn’t get the attention it deserves. I guess if you’ve never tried it, it could be intimidating…especially with a confusing name like that. However, once you do try it, I swear it changes your life.

Now, if I see a restaurant with Shakshuka on the menu, I’m ordering it immediately. When done right, Shakshuka is the perfect balance of smoky flavor, tangy tomatoes, creamy salty feta, and beautiful runny eggs. It’s my all time favorite breakfast!

And it holds even more meaning for me, because I think the first time I tried it was when Kyle and I were studying abroad together in 2019. We also both ordered it at breakfast on the day that we got engaged. Clearly I have emotional ties to this dish lol.

But, I wanted to convert it into a dinner recipe that would be filling and healthy! So, that’s exactly what I did. Instead of using eggs, I added in meatballs and also included some chickpeas for additional fiber, texture and deliciousness. Kyle said it’s one of the best things I’ve made in a while!

Why You’ll Love this Meatball Shakshuka

It’s a one pan dinner that is super satisfying and delicious!
This recipe converts your favorite breakfast into a filling dinner.
The meatballs are gluten free and dairy free, and the shakshuka can be made dairy free by omitting the feta or by using a vegan feta.
This Meatball Shakshuka is simple to make yet loaded with smoky, tomato-y flavor.
It’s filled with protein, fiber and healthy fats.
This dish stores well so it’s the perfect option for a healthy meal prep lunch.

Close up of Meatball Shakshuka in Cast Iron Pan with Wooden Spatula

What You Need to Make this Meatball Shakshuka

For the Meatballs:

Olive Oil: For browning the meatballs.
Ground Beef: I used 85% lean grass-fed ground beef. I wouldn’t recommend getting too lean of a ground beef (above 90%) as it’ll make your meatballs dry.
Almond Flour: You already know this is my favorite alternative to breadcrumbs when making gluten free meatballs! Make sure to pack it while measuring. I haven’t tried substitutes, but this may work with Panko Breadcrumbs (normal or gluten free) – you may need to reduce the amount to 1/2 cup.
Egg: 1 large egg to bind the meatballs together and provide some structure.
Paprika, Cumin, Coriander, Salt & Pepper: These shakshuka-inspired spices make the meatballs so flavorful! If you don’t have coriander, you can try just using some more cumin.
Garlic: Fresh minced garlic for even more flavor in these meatballs.

For the Shakshuka Sauce:

Onion: I only had a jumbo yellow onion on hand, so I used half of that, but it’s about equivalent to 1 small/normal sized yellow onion.
Red Bell Pepper: A shakshuka essential! Finely dice the bell pepper and you won’t even notice it’s in there because it’ll be camouflaged by the tomato sauce.
Tomato Paste: Tomato paste will help enhance the overall tomato flavor and also thickens the sauce a bit.
Paprika, Cumin, Coriander, Cayenne, Salt & Pepper: We’re using the same spices in the shakshuka sauce as we did in the meatballs. Feel free to add some cayenne if you want the sauce to be spicier!
Canned Tomatoes: Whole peeled tomatoes are the base of the shakshuka sauce. I prefer using San Marzano tomatoes, but normal will work just as well!
Chickpeas: To make this meal more filling and fiber-packed, I like adding in a can of drained & rinsed chickpeas (garbanzo beans).
Feta: A delicious, creamy & salty topping! If you’re dairy free, just leave this out or substitute it with a vegan feta.
Cilantro: I love the fresh, bright flavor and color that some chopped cilantro adds to this dish. Optional, though!

How To Make this Meatball Shakshuka

Prepare & Brown the Meatballs:

First, add all the meatball ingredients to a large bowl and mix with your hands or a spatula until incorporated. Use a cookie scoop (or whatever method you prefer) to portion out the meat into ~2tbsp sized balls. It will make between 15-17 meatballs. Roll the balls so they are nice and round, then place them on a parchment lined baking sheet or plate and set aside.

Next, bring a large skillet to medium-high heat. Once hot, add enough olive oil to coat the bottom of the pan. Once the oil is very hot, add the meatballs. Let them cook until browned on all sides (about 10 minutes), rotating them every few minutes for even browning. Remove meatballs from the pan and set them aside.

Sauté the Bell Peppers, Onion, Garlic & Spices:

Then, reduce heat to medium. If there is excess oil remaining in the pan from the meatballs, use that. If not, add a bit more olive oil. Then, add in the bell peppers and onion. Season with salt and pepper. Sauté, stirring occasionally, until the onions are turning translucent and the bell peppers are beginning to get tender (about 3-5 minutes).

Next, add garlic and cook for 1 minute longer. Then, add in the tomato paste, paprika, cumin, coriander and cayenne, if using. Stir and let that cook for a few more minutes until the tomato paste has deepened in color.

Add the Tomatoes & Chickpeas, Let Simmer:

Add in the canned tomatoes and crush them up with your spatula until only small chunks remain. Then, add in chickpeas and stir. Taste and adjust salt & pepper as needed.

Finally, add back in the browned meatballs, nestling them in the sauce. Reduce heat to low, cover the pan, and let it simmer for about 15 minutes, or until the internal temperature of the meatballs reaches at least 165F. I like to flip the meatballs halfway through the simmering time.

Top, Plate & Enjoy!

Lastly, top with Meatball Shakshuka with crumbled feta and chopped cilantro. Enjoy as is or with some fresh pita!

Meatball Shakshuka on White Plate with Black Fork

Equipment Recommendations

Large Cast Iron Skillet: You need a really large pan for this to ensure that you have space to brown all of the meatballs at the same time. I love this 12″ cast iron skillet. It doesn’t come with a cover though, so I usually use one of the covers from my Caraway set.
Cookie Scoop: This is an easy way to make sure that your meatballs are roughly uniform in size. I use this one which technically holds 1.5tbsp but I do a heaping scoop, making the meatballs closer to 2 tbsp in size.

What is Shakshuka?

Shakshuka is a breakfast dish consisting of a chunky, spiced tomato sauce with bell peppers and onion, and eggs that get poached in the simmering sauce. It’s often spiced with paprika, cumin and cayenne, and topped with feta and cilantro.

Shakshuka is believed to have originated in Tunisia, although it’s commonly eaten in many parts of North Africa and the Middle East.

As you’ll see, this Meatball Shakshuka is inspired by the breakfast dish but is not completely traditional. I replaced eggs with meatballs and added in chickpeas! However, the flavors and main ingredients are the same as the Shakshuka we know and love.

Can I Make This Dairy Free?

Of course! Everything about this recipe is dairy free, except for the crumbled feta on top. So, you can just omit that or replace it with your favorite vegan feta. It’s going to taste amazing either way!

What Should I Serve With this Meatball Shakshuka?

Honestly, we just ate it as is! It’s truly delicious and so satisfying on it’s own. However, if you’re not gluten free, you should definitely try serving this Meatball Shakshuka with some warm pita bread or sourdough. Use the bread to soak up all that leftover sauce…yum!

Another way to make this dish even more filling is by serving it over some cooked rice. I don’t think this is very traditional, but definitely a good option!

Expert Tips:

Buy spices from the bulk section of your grocery store: Paprika and cumin are pretty common pantry staples, however, you may not keep a big container of coriander on hand. That’s where the bulk section comes in handy! Just get enough for this recipe – it’ll save you money and ensure that the spices don’t expire.
Don’t over-mix the meatball mixture: Over-mixing the meatball mixture will result in tough meatballs. Gently mix everything together until just combined.
Use a cookie scoop to evenly portion out the meatballs: This cookie scoop is my favorite!
Make sure both the pan and the oil are VERY hot before adding the meatballs: The oil should sizzle when you place the meatballs in. If it’s not very hot, the meatballs will stick to the pan and fall apart.
Cook the meatballs in the air fryer for an even easier option: If you don’t mind doing an extra dish, air fry the meatballs at 400F for 10-15 minutes. This way, you don’t have to stand over the skillet, turning the meatballs every few minutes. If you go this route, just let the shakshuka sauce simmer for 15 minutes and add the cooked meatballs at the very end.
Crush up the canned tomatoes with a spatula or your hands: Make sure to crush up the whole tomatoes until they’re in small, manageable chunks.
Use a meat thermometer to check the meatballs: This is the safest way to ensure that your meatballs are fully cooked (165F internal temp).

Meatball Shakshuka on White Plate with Black Fork Taking a Bite Out

Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.

Looking for more One Pan Dinner Recipes?

Meatball Shakshuka

This Meatball Shakshuka transforms a traditional North African breakfast into a healthy and cozy one pan dinner that everyone will rave about! This recipe features the classic, stewed tomato and bell pepper sauce but uses meatballs instead of eggs, and has the bonus of extra fiber from some chickpeas. It's also gluten free, dairy free friendly, high in protein and filled with comforting spices!

Servings people

Prep Time 10

Cook Time 35

Total Time 45

Equipment