Lazy Meatball Shakshuka

10

9.26.13 by sarah

lazy meatball shakshuka // sweetsonian

It feels like shakshuka is just all over the blogosphere these days.

Luckily for me, shakshuka is something that actually fits into my diet. Yes, I’m a food blogger on a diet. How about that?

lazy meatball shakshuka // sweetsonian

lazy meatball shakshuka // sweetsonian

I guess I should tell you about this diet. It’s called the Dukan Diet — well, my own rendition of it, anyway. The main idea is that you stick to a high-protein diet interspersed with vegetables. It’s pretty amazing. I don’t crave sweets very much anymore, and carbs, well, they will be missed, but I do love protein and veggies.

I say the diet is my own “rendition” because there are two food groups that I simply cannot give up: cheese and cocktails. Yes, they are food groups. I’m just gonna keep it real with you.

This diet started last winter, when I was really amping up the freelance work. So basically, when my social/fitness activities were replaced with sleepless nights and caffeine binges, I realized I needed to change something. Either give up freelance and get back into my running obsession, or change my eating habits. Obviously, I chose freelance and the diet.

Diets get such a bad rep these days. Of course, there are so many negative connotations that do go with them. But to be honest, I like having goals in mind, and guidelines on what’s good and what’s bad and what’s too much and what’s not enough. I weigh myself every day. I’m guilty when I don’t work out, or when I cheat. I cheat more often than I should, and I don’t work out as much as I should. But you know what? The guidelines work for me. I like them.

lazy meatball shakshuka // sweetsonian

 

lazy meatball shakshuka // sweetsonian

I’ve been making meatballs from a great recipe blog that archives Dukan Diet recipes — and this recipe actually reminds me a lot of the Norwegian meatballs my friend Åse (pronounced oh-sah) made for us one rainy night in Bergen.

So I made a huge batch in the oven, and used a portion of the meatballs for this shakshuka. The original intent was to use the shakshuka for lunch (it packs really well and is a perfect work lunch), but I’ve made it for a couple of dinners and it’s always been a huge hit.

The meatballs are pretty neutral, so they’d go really well in this banh mi recipe, too.

Anyway, enjoy this recipe (especially if you’re on the Sarah Gerrity Dukan protein cheese and cocktail diet). If you have favorite meatball recipes, I’d love to hear some ideas — because I tend to make these ones in double batches for the entire week (or two or three).

lazy meatball shakshuka // sweetsonian

lazy meatball shakshuka // sweetsonian

lazy meatball shakshuka // sweetsonian

 

Onion Meatballs, from Dukan it Out

1/2 lb ground beef
1/2 lb ground turkey
3 green onions,
1 small sweet onion
1 egg
1/2 cup lowfat cottage cheese
1/4 cup oat bran
1/4 cup Kraft Grated Parmesan Cheese

Preheat your oven to 350 degrees.

Combine the green and sweet onions in a food processor, and pulse chop until finely diced. Then, in a mixing bowl, combine all of the ingredients, mixing with your hands to fully incorporate into a mixture.

Line a baking sheet with foil, spray with nonstick baking spray, and begin rolling the meat mixture into 1.5-inch balls. Space them about 1 inch apart, and then bake for 30 to 40 minutes.

Lazy Meatball Shakshuka

10-15 onion meatballs
1 jar tomato sauce of choice
1/2 cup parmesan cheese
1/2 cup crumbled feta cheese
4-6 eggs (use your judgement)
Olive oil, just a drizzle
Fresh basil, chopped
Salt and pepper to taste

First, heat a cast iron skillet with a drizzle of olive oil. Saute your meatballs until the surfaces are a deep golden brown. Then, carefully pour your tomato sauce into the skillet, turning the stove heat to medium-low. If it’s too chunky, add water in 1/4-cup increments until you have a stew-like consistency.

Once the tomato sauce comes to a simmer, use a wooden spoon to create some pockets between the meatballs for your eggs. Crack the eggs one by one into the sauce, and baste the whites with the spoon. Once the whites begin to cook through, sprinkle the skillet with feta and parmesan cheese. Simmer until the eggs are cooke through to the consistency you prefer — I like the yolks runny, but you might want them stiff.

Sprinkle with fresh basil, season with salt and pepper, and enjoy.

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