Meatball Shakshuka with Feta & Honey

Sirloin Meatball Shakshuka with Feta & Honey

(Serves 4-6)

Meatballs:

¼ cup milk

1 slice bread

2 tablespoons mayonnaise

2 tablespoons ketchup

2 tablespoons soy sauce

2 tablespoons brown sugar

1 pound ground beef

Kosher salt

Freshly ground black pepper

Cooking spray

Tomato Sauce:

¼ cup (1/2 stick) unsalted butter

½ large onion, chopped

1 green bell pepper, chopped

3 garlic cloves, minced

1 teaspoon ground cumin

2 teaspoons smoked paprika

1 (28 ounce) can diced tomatoes, preferably San Marzano

3 large eggs

Feta cheese, for garnish

Honey, for drizzling

Extra virgin olive oil, for drizzling

Parsley leaves, for garnish

Pita bread or tortillas, for serving

Make the Meatballs

Preheat the oven to 450 degrees F. In a large mixing bowl, drizzle the milk over the bread. When the piece of bread is soggy and falling apart, add the mayonnaise, ketchup, soy sauce, and brown sugar and mix thoroughly. Add the ground beef and mix just until combined. Do not over mix or you’ll end up with tough balls. Shape into 1-inch balls and transfer to a baking sheet. Season with salt and pepper and spray each meatball with a little bit of cooking spray. Bake for 10 minutes, until browned on top.

Make the Tomato Sauce

In a large skillet over medium heat, add the butter, onion, bell pepper, minced garlic, cumin, and smoked paprika. Cook until onions and peppers have softened, about 15-20 minutes. Add the diced tomatoes and bring to a simmer.

Bring it All Together

Place the cooked meatballs throughout the sauce, crack the three eggs on top, and transfer to the oven. Bake until the egg whites have set, about 7-8 minutes. Garnish with feta cheese, honey, olive oil, and parsley. Serve with pita bread or tortillas.