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Low Carb Meatball Shakshuka Recipe

Gluten Free
Lunch
Main Dishes
Paleo
★★★★☆
4.5/5
(2784 reviews)
By Zylo Nutritionist Team
Low Carb Meatball Shakshuka
Zylo Recipes

Description

Embark on a flavorful journey to the Middle East with this vibrant shakshuka, a symphony of spicy aromas and comforting textures. Imagine tender, seasoned meatballs nestled in a luscious, aromatic tomato sauce, crowned with perfectly cooked eggs. The foundation of this dish begins with the gentle sauté of sweet onions and colorful bell peppers, their flavors melding together to create a savory base.

This aromatic medley is then simmered in a rich tomato sauce, crafted from whole plum tomatoes, lending a delightful sweetness and depth to the dish. Infused with a blend of warm spices like cumin, chili powder, and coriander, the sauce boasts a captivating complexity, further enhanced by a touch of cayenne pepper for a pleasant kick. Feel free to tailor the spice level to your preference, adjusting the amount of cayenne or adding a pinch of red pepper flakes for an extra burst of heat.

The juicy, homemade meatballs are carefully placed within the simmering sauce, each one absorbing the aromatic flavors, and transforming into a delectable component of the shakshuka. Fresh eggs are gently cracked over the meatball-studded sauce, their yolks promising a creamy, golden richness. Baked to sunny-side-up perfection, the eggs offer a delightful contrast to the spicy sauce and savory meatballs.

The beauty of this dish lies in its adaptability. While whole plum tomatoes provide an exceptional texture, you can easily substitute them with diced tomatoes or even fresh garden tomatoes when in season. The choice of pan is equally versatile – any oven-proof pan will work, allowing you to create this culinary masterpiece with ease.

Each bite of this shakshuka is an explosion of flavor, a celebration of textures, and a testament to the simple joy of sharing a delicious, home-cooked meal. The combination of the spicy tomato sauce, savory meatballs, and creamy eggs creates a harmonious balance that will tantalize your taste buds and leave you craving more. Serve it with warm pita bread or crusty bread for dipping, allowing you to savor every last drop of the flavorful sauce.

Preparation Time

Prep Time
20 min
Cook Time
25 min
Total Time
45 min

Nutrition Information

Per 1 bowls (9 oz each) serving
C
Calories
700 Kcal
C
Carbs
15 g
Fi
Fiber
5 g
Sugar
8 g
P
Protein
45 g
C
Fats
55 g
Saturated Fats 25 g
Unsaturated Fats 20 g
Cholestrol 250 mg
Sodium 900 mg
Potassium 700 mg
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Ingredients

    1.
    Hamburger Or Ground Beef, 80% Lean
    Hamburger Or Ground Beef, 80% Lean
    1 pound
    2.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    ¼ tsp
    3.
    Black Pepper
    Black Pepper
    ¼ teaspoon
    4.
    Avocado Oil
    Avocado Oil
    1 tablespoon
    5.
    Onion
    Onion
    1 small
    6.
    Red Bell Peppers, Raw
    Red Bell Peppers, Raw
    ½ large - 3" diameter x 3 3/4"
    7.
    Yellow Bell Peppers, Raw
    Yellow Bell Peppers, Raw
    ½ large - 3" diameter x 3 3/4"
    8.
    Yellow Bell Peppers, Raw
    Yellow Bell Peppers, Raw
    ½ large - 3" diameter x 3 3/4"
    9.
    Cumin, Ground
    Cumin, Ground
    1 teaspoon
    10.
    Dark Chili Powder by Mccormick
    Dark Chili Powder by Mccormick
    1 tsp
    11.
    Coriander Seed Ground Or Whole Dried
    Coriander Seed Ground Or Whole Dried
    1 tsp
    12.
    Red Pepper (cayenne), Ground
    Red Pepper (cayenne), Ground
    ¼ teaspoon
    13.
    Canned Goods Tomatoes-whole Plum Italian Style by Compliments
    Canned Goods Tomatoes-whole Plum Italian Style by Compliments
    28 fl oz
    14.
    Raw Egg
    Raw Egg
    6 large
    15.
    Crushed Red Pepper Flakes by 365
    Crushed Red Pepper Flakes by 365
    ¼ tsp
    16.
    Jalapeno Peppers
    Jalapeno Peppers
    ½ large - approx 4" - 6" long
    17.
    Cilantro
    Cilantro
    2 tablespoon

Instructions

    1.
    Preheat an oven to 425°F (220°C). In a medium-sized mixing bowl, combine the ground beef, salt, and pepper. Mix thoroughly with your hands to incorporate the seasonings. Use a 1 oz cookie scoop to portion the meat, then roll each portion into a meatball. Place the meatballs on a plate and set aside.
    2.
    Heat a cast-iron skillet or another oven-proof skillet over medium-high heat until hot. Add the oil and swirl to coat the pan evenly. Add the meatballs one at a time and sear on the first side for 2-3 minutes until browned. Use a spatula to scrape them off the pan and brown on the other side for 2-3 minutes. Remove the meatballs to a plate and set aside.
    3.
    Drain off any excess oil from the pan, leaving a thin layer of fat to sauté the onions.
    4.
    Add the julienned onions and a pinch of salt to the skillet. Sauté for 1-2 minutes until slightly softened.
    5.
    Add the bell pepper and cook for another 1-2 minutes, adding another pinch of salt, until slightly softened.
    6.
    Add the spices: cumin, coriander, chili powder, and cayenne pepper. Stir to combine and toast the spices for about 30 seconds to enhance their aroma.
    7.
    Add the whole plum tomatoes to the skillet.
    8.
    Break up the plum tomatoes slightly with a wooden spoon. Cook for 1-2 minutes, allowing the sauce to thicken slightly.
    9.
    Add the meatballs back into the pan and nestle them into the tomato sauce. Crack the eggs evenly over the top of the shakshuka.
    10.
    Do not break the yolks if you want sunny-side-up eggs! Sprinkle red pepper flakes over the eggs and add sliced jalapeno for extra heat.
    11.
    Place the entire pan in the preheated oven for 10-12 minutes, or until the whites of the eggs are just set and the meatballs are cooked through. Garnish with fresh cilantro and serve hot!