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Meatballs Shakshuka

by chef
- Pera

  • MIN
  • 450 CAL
  • EASY
  • GLUTEN-FREE
  • DAIRY-FREE
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RECAP STEP #
Pour the stock into a pan and bring to a boil on medium-high heat. Add the butter and the corn grits to the stock, and whisk with a fork.
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KITCHEN TIPS
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1
Bring a saucepan of water to a boil over high heat. Meanwhile, in a large bowl, put: the ground beef, ground lamb, cumin, paprika, ginger, coriander, cloves, 1/2 of the shallots (finely chop) 1/2 of the garlic (finely chop), 1/2 of the parsley (trim the ends and chop finely), 1/2 of the salt, and the pepper. Use your hands to mix all the ingredients together.
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2
On a plate: put the meatballs (roll a small chunk of meat (1 oz) in between the palm of your hands). Repeat with all the meat mixture.
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3
Remove the head of the tomatoes, pierce the skin with a knife and trace a shallow “X” on the surface. Place the tomatoes into the boiling water for 15 seconds, until the skin begins to peel. Transfer them to a bowl of cold water for 30 sec. Peel and cut into chunks.
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4
Chop the remaining shallots into larger chunks. Heat the olive oil in a frying pan over medium-high heat and add the shallots. Cook for 1 min until light brown. Add the tomatoes. Cook for 5 min over high heat. Add: the remaining garlic (chop finely), the tomato paste(mix until well combined), a 1/2 cup of water. Bring the sauce to a boil over medium heat.
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5
When the sauce comes to a boil, add the meatballs. Cover and cook over high heat for 2 min. Lower to medium heat, add the remaining salt and cook for 6 min. Crack the eggs into the pan, cover with a lid, and cook for 2 min until the whites are firm and the yolks are runny. Meanwhile chop the remaining parsley and set aside.
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6
Place one egg in each serving plate. Surround with the meatballs and spoon sauce on top. Sprinkle with the chopped parsley.
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Executive Chef
Pera SoHo, NYC
Interview
5-min with Meny
Did you discover a lot in your journey to become a chef?
Yes it was quite a journey, and I am happy to realize that when I cook it always brings me back home. I am from Israel but of Moroccan descent, and I arrived in New York 7 years ago. I always worked in restaurants, because I realised that you learn in the kitchen. Like in the military, you discover something new everyday in the kitchen. So I decided to become a chef.
Why do you love cooking?
I have vivid memories of smells. Every time I am in a kitchen, it brings back memories from my childhood and from my cooking experiences. As Feran Adrian says, “[cooking] is an art that involves all the senses.” I also find it amazing how cooking something you like can make you happy.
Is it what you are doing at Pera?
For the restaurant I am trying to combine what I loved in my childhood with what I learned about food and products as a chef. I try to mix craftsmanship with simple pleasure!I have learned a lot of different techniques in my past jobs, and now at Grata, I can mix all of it. Being a cook in NYC is like an Italian telenovela (soap opera); it has ups and downs. You always hope for a happy ending -- which is, for most chefs, usually a full page in the New York Times.
Do you have special tips for our customers?
My tip is to think about people while you cook. I love when I cook, because I always have people I love in mind, so I am always smiling! Technique is just one aspect of cooking. Try to please people you care about and you will always cook great food.
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This unique dish is a combination of two classic recipes--Israeli Chakchouka and meatballs. The dis...
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This unique dish is a combination of two classic recipes--Israeli Chakchouka and meatballs. The dish is spicy, hearty, and flavorful. Bonus: it is gluten-free.
2
$15
4
$14
6
$13
8
$12
Total for 2 Servings
$30
ORDER INGREDIENTS
Ingredients
what we deliver
  • 8 oz of Ground Beef
  • 8 oz of Ground Lamb
  • 2 Egg
  • 1.8 lb of Tomato
  • 1 tbsp of Ground Cumin
  • 1 tbsp of Ground Paprika
  • 1 tbsp of Ground Coriander
  • 1 tbsp of Ground Ginger
  • 1/2 tbsp of Ground Clove
  • 1 bunch of Italian Parsley
  • 1 Shallot
  • 3 cloves of Garlic
  • 1 tsp of Tomato Paste
  • 1 tbsp of Extra Virgin Olive Oil
  • 1 tsp of Kosher Salt
  • 1/2 tsp of Ground Black Pepper
  • 16 oz of Ground Beef
  • 16 oz of Ground Lamb
  • 4 Egg
  • 2.9 lb of Tomato
  • 2 tbsp of Ground Cumin
  • 2 tbsp of Ground Paprika
  • 2 tbsp of Ground Coriander
  • 2 tbsp of Ground Ginger
  • 1 tbsp of Ground Clove
  • 2 bunches of Italian Parsley
  • 2 Shallot
  • 5 cloves of Garlic
  • 2 tsp of Tomato Paste
  • 1 tbsp of Extra Virgin Olive Oil
  • 2 tsp of Kosher Salt
  • 1 tsp of Ground Black Pepper
  • 24 oz of Ground Beef
  • 24 oz of Ground Lamb
  • 6 Egg
  • 4 lb of Tomato
  • 3 tbsp of Ground Cumin
  • 3 tbsp of Ground Paprika
  • 3 tbsp of Ground Coriander
  • 3 tbsp of Ground Ginger
  • 1.5 tbsp. of Ground Clove
  • 3 bunches of Italian Parsley
  • 3 Shallot
  • 7 cloves of Garlic
  • 3 tsp of Tomato Paste
  • 1 tbsp of Extra Virgin Olive Oil
  • 3 tsp of Kosher Salt
  • 1.5 tsp of Ground Black Pepper
  • 32 oz of Ground Beef
  • 32 oz of Ground Lamb
  • 8 Egg
  • 5.5 lb Tomato
  • 4 tbsp of Ground Cumin
  • 4 tbsp of Ground Paprika
  • 4 tbsp of Ground Coriander
  • 4 tbsp of Ground Ginger
  • 2 tbsp. of Ground Clove
  • 4 bunches of Italian Parsley
  • 4 Shallot
  • 9 cloves of Garlic
  • 4 tsp of Tomato Paste
  • 1 tbsp of Extra Virgin Olive Oil
  • 4 tsp of Kosher Salt
  • 2 tsp of Ground Black Pepper
Utensils
what you need
  • 2 Saucepan
  • 2 Saucepan
  • 2 Saucepan
  • 2 Saucepan

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