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Meatball Chakchouka

Discover the flavors of the Mediterranean with this Meatball Chakchouka! Savory grass-fed beef meatballs, seasoned with garlic, cilantro, and cumin, are nestled in a rich tomato sauce with onions and bell peppers. Simmered to perfection, topped with eggs, and garnished with fresh cilantro, this dish is a delightful fusion of Mediterranean flavors. Enjoy a taste of the coast tonight!


For the Meatballs

  • 1 teaspoon minced garlic

  • 1/4 cup chopped fresh cilantro

  • 1 pound grass fed ground beef

  • 2 teaspoons cumin

  • Fine sea salt and ground black pepper

For the Sauce

  • 1 tablespoon grass fed unsalted butter, ghee or coconut oil

  • 1 medium white onion, diced

  • 2 green or red bell peppers, diced

  • 1 teaspoon garlic, minced

  • 2 cups diced tomatoes (about 4 medium)

  • 1 tablespoon tomato paste

  • Fine sea salt and ground black pepper

  • 1 tablespoon ground cumin

  • 1 cup beef broth or chicken broth

  • 4 large eggs

  • 2 tablespoons chopped fresh cilantro for garnish


  1. Make the meatballs: Place the garlic, cilantro, ground beef, and cumin in a bowl. Liberally season the meat with salt and pepper. Mix the ingredients with your hands until thoroughly combined. Form the meat mixture into 1-inch balls. Place them on a plate and set aside.

  2. Make the sauce: Melt the fat over medium heat in a large saucepan. Add the onions and peppers to the pan and sauté for 5 minutes. Add the garlic and sauté for 1-3 minutes. Add the diced tomatoes and tomato paste mixture liberally with salt and pepper and cumin.

  3. Add then broth to the pan and simmer for 10 minutes, uncovered, until the sauce begins to thicken. Add the meatballs to the pan and simmer for 5-7 minutes.

  4. Make 4 wells for the eggs in the vegetable mixture. Crack the eggs into the wells and cook for 1 minute, covered, until the whtes are firm and the yolks are opaque but still runny. Remove from pan from the heat. Sprinkle with cilantro on top for garnish and serve.

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