Meatball Shakshuka

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  1 lbs 80/20 Ground Beef

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

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  0.5 tsp ½ teaspoon freshly cracked black pepper
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  1 tsp 1 teaspoon kosher salt
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  2 Garlic(6g)
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  0.3 cup Cilantro, Fresh
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  2 Egg, Whole, Large(88g)
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  1 cup Bread Crumbs, Dry, Plain

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

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  2 tbsp Olive oil

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

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  2 Bell Pepper(238g)
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  1 Yellow Onion(110g)
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  2 tsp Cumin, Ground
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  2 tsp Paprika, Smoked
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  0.5 tsp ½ teaspoon kosher salt
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  0.3 tsp Cayenne Pepper, Ground
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  0.5 tsp ½ teaspoon freshly cracked black pepper
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  2 tsp Sugar, Granulated White
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  28 oz Tomato, Canned, Stewed
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  2 oz Cheese, Feta, Crumbled
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  Bread, Pita

Instructions

1. 1In a large bowl, combine the ground beef, smoked paprika, ground cumin, cayenne pepper, black pepper, kosher salt, fresh garlic, fresh cilantro, bread crumbs, and 2 of the eggs. 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 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 and no longer pink inside. Transfer the meatballs to a clean plate.
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, and cook 8–10 minutes over medium heat until softened. Stir in the ground cumin, smoked paprika, cayenne pepper, and sugar, then 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 for 12–15 minutes, stirring often, until the sauce thickens and deepens in color.
5. 5Nestle the meatballs into the sauce and bring back to a simmer over medium heat. Cover the pan, reduce heat to low, and cook 12–15 minutes until the meatballs reach an internal temperature of 165°F on an instant-read thermometer.
6. 6Remove from heat, sprinkle the crumbled feta and fresh cilantro over the top, and stir gently to combine.
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.