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. 1In a large bowl, combine the ground beef, smoked paprika, ground cumin, cayenne pepper, fresh garlic, fresh cilantro, eggs, and bread crumbs. Mix until just combined, then with wet hands, form meatballs about 2 tablespoons each and place on a sheet pan.
2. 2Heat 1 tablespoon olive oil in a large skillet with a tight-fitting lid over medium-high heat until glistening. Working in batches to avoid crowding, add the meatballs in a single layer. Cook 10–12 minutes total, turning occasionally, until browned on all sides. Transfer the meatballs back to the sheet pan.
3. 3Reduce heat to medium and add the remaining 1 tablespoon olive oil to the same skillet until glistening. Add the bell pepper and onion, stirring occasionally, cook 10 minutes until softened. Stir in the ground cumin, smoked paprika, cayenne pepper, and sugar, cook 1 minute until fragrant.
4. 4Add the canned stewed tomatoes with their juices, crushing the tomatoes with your hands as you add them. Stir occasionally and cook over medium-low heat 15 minutes, stirring often, until the sauce begins to thicken.
5. 5Nestle the meatballs into the sauce and bring back to a simmer. Cover the pan, reduce heat to low, and cook 15 minutes until the meatballs reach an internal temperature of 165°F on an instant-read thermometer.
6. 6Remove from heat and sprinkle the crumbled feta and fresh cilantro over the meatballs.
7. 7Divide the meatball shakshuka evenly into 6 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.
8. 8Serve each portion with pita bread alongside.