Meatball Shakshuka

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  80/20 Ground Beef(454g)

  Standard ground beef. Drain fat thoroughly after cooking to reduce calories.

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  Paprika, Smoked(10g)
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  Cumin, Ground(10g)
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  Cayenne Pepper, Ground(1g)
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  ½ teaspoon freshly cracked black pepper
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  1 teaspoon kosher salt
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  Garlic
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  Cilantro, Fresh(80g)
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  Egg, Whole, Large
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  Bread Crumbs, Dry, Plain(240g)

  Plain dry bread crumbs. Panko works too but is lighter per cup.

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Bell Pepper
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  Yellow Onion
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  Cumin, Ground(10g)
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  Paprika, Smoked(10g)
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  ½ teaspoon kosher salt
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  Cayenne Pepper, Ground(1g)
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  ½ teaspoon freshly cracked black pepper
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  Sugar, Granulated White(10g)
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  Tomato, Canned, Stewed(794g)
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  Cheese, Feta, Crumbled(57g)
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  Bread, Pita

Instructions

1. 1Make the meatballs. In a large bowl, combine the beef, paprika, cumin, cayenne, if using, salt, pepper garlic, cilantro, eggs and bread crumbs. Mix well, then with wet hands, form meatballs (about 2 tablespoons each) and place them on a sheet pan.
2. 2Heat 1 tablespoon of the oil in a large skillet, with a tight fitting lid or large Dutch oven over medium-high heat. Once the oil is glistening, working in batches, add the meatballs in a single layer. Cook, until the meatballs are browned on all sides, about 10-12 minutes total. Transfer the meatballs back to the sheet pan.
3. 3Make the sauce. Using the same skillet, reduce the heat to medium and heat the remaining 1 tablespoon olive oil until glistening. Add the peppers and onion, stirring occasionally, until softened, about 10 minutes. Stir in the cumin, smoked paprika, salt, cayenne, pepper, and sugar until combined, about 1 minute.
4. 4Add the tomatoes and their juices, crushing the tomatoes with your hands as you add them. Stir occasionally until beginning to simmer. Reduce the heat to medium low, cook, stirring often, until beginning to thicken, about 15 minutes.
5. 5Nestle the meatballs into the sauce and bring back to a simmer. Cover the pan, reduce the heat to low, and continue cooking until the meatballs reach an internal temperature of 165°F on an instant-read thermometer, about 15 more minutes.
6. 6Sprinkle the meatballs with crumbled feta and cilantro. Serve with pita bread alongside.