Meatball Shakshouka* Recipe
crumbles, spicy arrabiata sauce, feta, herbs, homemade tots 670 cal
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Ingredients
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Meatballs (crumbles)
Spicy Arrabiata Sauce
Homemade Tater Tots
Assembly & Garnish
Method
Meatballs (crumbles)
- 1
Mix and form
In a large bowl combine ground beef, ground pork, finely chopped onion, minced garlic (2 cloves), chopped parsley, breadcrumbs, egg, smoked paprika, red pepper flakes, kosher salt and black pepper. Mix gently until just combined; avoid overworking. The mixture should hold together but remain loose.
- 2
Shape and chill
Portion the mixture into small 1-inch meatballs (about 20–24 pieces). Place on a tray and refrigerate for 10–15 minutes to firm up — this helps them brown evenly.
- 3
Brown the meatballs
Heat 2 tbs olive oil in a large heavy skillet over medium-high heat. Add meatballs in a single layer (work in batches if needed). Sear until well-browned on all sides, about 2–3 minutes per side. They do not need to be fully cooked as they will finish in the sauce. Transfer browned meatballs to a plate and reserve skillet drippings for the sauce.
Spicy Arrabiata Sauce
- 4
- 5
Develop sauce base
Stir in 1 tbs tomato paste and cook 1 minute to caramelize. Add crushed red pepper (1 tsp) and stir to bloom the spice. Pour in the crushed tomatoes (400 g) and 125 ml stock, scraping up any browned bits from the pan. Add sugar, 1 tsp salt and 0.5 tsp black pepper; stir to combine.
- 6
Simmer with meat
Bring sauce to a gentle simmer, then nestle the browned meatballs into the sauce. Cover partially and simmer for 12–15 minutes, stirring occasionally. During the last 3–4 minutes, use the back of a spoon to press some meatballs slightly so they break up into 'crumbles' and integrate with the sauce (this creates the crumbled texture described). Taste and adjust seasoning if needed.
Homemade Tater Tots
- 7
Prepare potatoes
Grate the peeled russet potatoes into a bowl. Rinse grated potato under cold water until water runs clear to remove starch. Drain and then wring or press the potato in a clean kitchen towel or paper towels until very dry — removing moisture is critical for crispness.
- 8
Mix and shape
In a bowl combine the dried grated potato with 2 tbs cornstarch, 2 tbs flour, 1 beaten egg, 0.5 tsp onion powder, 1 tsp kosher salt and 0.5 tsp black pepper. Mix until evenly combined. Using about 1 to 1.5 tbs of mixture per tot, shape into classic tot shapes (about 16–18 tots). Place shaped tots on a tray and refrigerate for 10 minutes to firm.
- 9
Cook until golden
Heat 60 ml vegetable oil in a nonstick skillet over medium heat (3–4 mm oil layer). Fry tots in batches, turning frequently, until golden brown and crisp on all sides, about 6–8 minutes per batch. Drain on paper towels and keep warm in a low oven (100–120°C / 200–250°F) while finishing remaining tots. Alternatively, you can bake at 220°C for 20–25 minutes, flipping halfway, for a lower-oil option.
Assembly & Garnish
- 10
Make shakshouka in the sauce
With the sauce simmering and meat crumbles integrated, make 3 small wells in the sauce using the back of a spoon. Crack one egg into each well. Cover the skillet and cook over low–medium heat until egg whites are set but yolks remain runny, about 6–8 minutes (longer if you prefer firmer yolks). If the sauce is too vigorous, reduce heat and cover to create steam for even cooking.
- 11
Finish and plate
Once eggs are cooked to your liking, remove skillet from heat. Sprinkle crumbled feta evenly over the dish, then scatter chopped parsley, chopped basil and sliced chives on top. Serve immediately with a generous portion of hot homemade tots on the side and lemon wedges if desired for a bright squeeze.
- 12
Notes
If you prefer the meat entirely 'crumbled' rather than forming balls, you can break the raw mixture into small crumbles and brown directly. Adjust crushed red pepper to control spiciness. Leftovers keep refrigerated up to 2 days; reheat gently on the stovetop and add a splash of stock if sauce has thickened.
