Meatball Shakshuka

  • 1 batch meatball mix from this recipe or 9-12 premade meatballs
  • 2 T. olive oil
  • 2 bell peppers, chopped
  • 1 onion, thinly sliced
  • 2 tsp. ground cumin
  • 2 tsp. smoked paprika
  • ½ tsp. salt
  • 1 quart tomato sauce - choose your favorite variety
  • Chèvre, for serving
  • Chopped fresh parsley, for serving

If using the meatball mix, form into 9-12 similarly-sized balls and bake in a 350° F oven for 20 minutes. If using premade meatballs, follow the package instructions to fully cook them.

While the meatballs bake, prepare the sauce. In a large lidded saucepan, heat 2 tablespoons of olive oil over medium heat. Add the peppers and onions, stirring often until the onions are almost caramelized, about 10 minutes. Add the cumin, smoked paprika, and salt and stir until fragrant. Add the tomato sauce; stir well to combine. Add the meatballs to the sauce; cover the pan with a lid and simmer for 8-12 minutes or until everything is warm and bubbly.

Top the meatballs with chèvre and parsley. Serve with slices of baguette.

  • Yields: 4 servings
  • Preparation Time: 40 minutes
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