Meatless Meatball Shaksuka

Meatballs with Green Harissa & Shaksuka

Serves 4
45 mins

Made with our plant-based meatballs, fresh and tangy dish is a real crowdpleaser and a great addition to any menu.


  • 1 box of Meatless Farm Meatballs
  • 1 brown onion, sliced
  • 2 sweet peppers
  • 4 cloves garlic
  • 2 tsp Smoked paprika
  • ½ tsp caraway
  • 1 tsp cumin seeds
  • 1 tbsp harissa spice
  • 5 ripe vine tomatoes, chopped
  • 100g baby spinach
  • Handful of mint leaves
  • Handful of chopped flat leaf parsley


Tahini dressing…

  • 2 tbsp tahini
  • 1 clove garlic, crushed
  • Splash of white wine vinegar
  • 3 tbsp water
  • ½ tsp sea salt
  • 1 tbsp rapeseed oil


  1. In a pan add a couple of tbsp of oil. Over a low heat fry the cumin and caraway for 30 seconds then add the onions, pepper and season with salt and cook for 5 – 10mins quite slowly and stirring regularly.
  2. Add the garlic and cook for 1 min, then add the tomatoes, smoked paprika and harissa. Top up the pan with a splash of water and cook for 15 mins.
  3. To make the tahini dressing, blitz all the ingredients with a stick blender until smooth, you may need to add more water if it feels too thick.
  4. Check the seasoning, it should be quite zingy from the vinegar and have a little heat from the garlic. It should also be smooth and creamy. Set aside until later.
  5. Cook the meatballs according to package instructions (Or place in the shakshuka and bake in the oven or cook on the stove).
  6. In a separate pan, wilt the baby spinach in a little olive oil. When you’re ready to serve add the spinach to the shakshuka and mix well.
  7. To plate, tip the shakshuka into serving dishes or serve in the pan it was cooked in. Top with loads of torn mint and parsley and drizzle over the tahini sauce.

More Plant-Based Recipes

There’s plenty more where this came from.
Why not try some of these recipes out and tickle your tastebuds.