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One pan Meatball Shakshuka

  • Preparation Time: 15 mins
  • Serves: 4
  • Cooking Time: 30 mins
  • Ready Time: 45 mins
  • Cooking Method: Searing
  • Difficulty: easy

500 grams Venison Mince (Beef or Lamb Mince also works)
2 tsp Man Rub
1 tsp cumin
generous grind Man Grind
2 tsp crushed garlic
1 egg
1/2 cup panko breadcrumbs

2 Tbsp rice bran oil
2 capsicum finely sliced
1 onion finely sliced
2 tsp Man Rub
2 tsp cumin
Generous grind Man Grind
2 cans diced tomatoes
2 tsp tomato paste
1 tsp sugar
2 tsp crushed garlic
1/2 cup grated cheese

1 handful flat leaf parsley
4-8 pita breads toasted
2 tbsp natural yoghurt

Preheat the oven to 180°c

Add all meatball ingredients to a bowl and mix gently til combined.
Roll in to golf ball sized meatballs and pop in the fridge for 10 minutes whilst you slice and prep the sauce ingredients.

Brown the meatballs on all sides in 1 tbsp rice bran oil over a medium to high heat. I do this in my cast iron pan so I can pop it straight in to the oven later, however if you don’t have one, you can make all elements in your fry pan and add to an oven proof dish later on.
Take the meatballs out and set aside.

Add the other tbsp rice bran oil to the pan and cook the capsicum and onion for 3 minutes til softened.
Add all other sauce ingredients and cook for a few minutes until the sauce has thickened and reduced.

Nestle the meatballs back in to the sauce and sprinkle the cheese on top.
Place in the oven until the meatballs are cooked and the cheese is melted and crispy (about 10 minutes).

Take out of the oven, sprinkle over some flat leaf parsley and a drizzle of natural yoghurt. Serve with toasted pita breads.

Recipe supplied by Pepper and Me.

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