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Grilled cheesy meatballs and eggs

I love that whole meatballs with eggs thing. It’s a dish of Middle Eastern / North African origin. Shakshuka it’s sometimes called, which is a tagine with meatballs and eggs. The combo may sound weird if you’ve not had it before. Normally when I make that I use prices like cumin and paprika (I know, you are SO bored of me using that combo – but it just works!). Well, this is like an Anglicised version of that dish. It’s so blinkin’ good.

I made it cheesy which just adds that extra layer of deliciousness and gives a gooey, stringy wow factor. My son gave it a million stars, which is quite the recommendation. I could’ve kicked myself for taking too long with the photo set up, as the eggs were no longer runny. *Sad emoji face*. I shall not sweat the small stuff though, as everyone loved it. And isn’t that the main thing?!

Suprisingly, as it doesn’t look like a quick and easy dinner. This was very, erm, quick and easy! The reason being that I used a ‘cheat’ sauce. It was a tomato and chilli one (don’t worry, it isn’t too spicy for kids, neither of mine winced a jot) from the Independent Costcutter range.

Yes, that’s reminded me. This is numero dos in my Mince-piration series for Costcutter. They sent me a lovely big hamper of goodies: sauces, tinned tomatoes, cheese, fresh veggies, oil and spices – along with 3 packets of mince – and asked me to come up with 3 different dishes. The posts are all using their fab Independent range of foods, which is a perfect go-to range to turn to when you need a few things midweek for dinner. The first one, Kid-friendly chilli with cauliflower rice, went down a storm too. Let’s face it – mince is so adaptable and actually really handy for quick teatime emergency situations!

I serve mine with super quick garlic bruschetta.

Serves: 3-4 people (2 adults, 2 kids)
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes

250g mince beef
1 small garlic clove, crushed
1 tablespoon dried mixed herbs
1 teaspoon mixed spice
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
440g tomato and chilli sauce (or passata)
4 eggs
Handful grated cheddar (about 100g)

For the garlic bruschetta:
Rustic bread
Garlic clove
Olive oil


  1. Mix the mince beef, crushed garlic, seasoning, herbs and spices. Squish with your hands and roll into little balls. Set aside.
  2. Heat oil in a pan. Also preheat the grill to very hot. Add the meatballs and brown all over – about 7 minutes should do it. Tip in the sauce. Let it bubble for 5 minutes.
  3. Meanwhile make the garlic bread. I simply toasted a country loaf and then rubbed a peeled clove over each one. Drizzle with oil and sprinkle with sat. Set aside.
  4. Crack in the eggs, and then sprinkle cheddar all over. Pop under grill until cheese has melted. Don’t leave it too long or the eggs will set! A coupe of minutes under a very hot grill would be perfect.
  5. Eat immediately. I like to serve an egg and a few meatballs with the sauce on a piece of toast for each person.
Disclaimer: This is a sponsored post for Costcutter. All opinions are genuine and the links are no follow. 


  1. Trying at life
    April 25, 2016 / 5:08 pm

    I've been looking for a good meatball recipe! I don't like eggs (well, I'm one of those funny ones that loves a runny yolk but not the white part) so might leave those out or add in a couple of eggs for my partner! Looks scrummy!

  2. June 8, 2016 / 9:39 am

    Yeah you could do half eggs on one side maybe? X

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