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Spotted this at a gathering. It was so creative, I just had to request the details.

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In a large bowl, combine the ground beef or lamb, breadcrumbs, Parmesan cheese, egg, minced garlic, cumin, paprika, salt, and pepper. Mix until well combined.
Form the mixture into small meatballs, about 1 inch in diameter.
In a large skillet, heat the olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Remove the meatballs from the skillet and set aside.
In the same skillet, add the chopped onion and red bell pepper. Sauté until the vegetables are softened, about 5 minutes.
Stir in the crushed tomatoes, ground coriander, and red pepper flakes. Bring the sauce to a simmer and let it cook for about 10 minutes, allowing the flavors to meld.
Return the meatballs to the skillet, nestling them into the sauce. Cover and simmer for an additional 10 minutes.
Make small wells in the sauce and crack an egg into each well. Cover the skillet and cook until the eggs are set to your liking, about 5-7 minutes.
Garnish with fresh parsley before serving.
Variations & Tips
For a spicier version, increase the amount of red pepper flakes or add a dash of cayenne pepper. You can also experiment with different herbs, such as oregano or thyme, to add a unique twist to the sauce. If you prefer a vegetarian version, simply omit the meatballs and add more vegetables like zucchini or eggplant. For a richer flavor, try using a mix of ground beef and lamb for the meatballs. Serve with a dollop of Greek yogurt or a sprinkle of feta cheese for added creaminess.

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