Ingredients
3 large potatoes
4 green peppers
2 tomatoes
500 g ground beef (medium-fat)
1 onion, grated
3 tbsp breadcrumbs or stale bread
1 egg
Salt, to taste
Black pepper, to taste
Dried thyme, to taste
2 tsp cumin
Sunflower oil (for frying)
2 tbsp sunflower oil (for sauce)
3 garlic cloves
1 tsp tomato paste
2 tomatoes, finely chopped
2 cups hot water
Salt and black pepper, to taste
Instructions
- Slice the potatoes into wedges. Heat sunflower oil in a pan and fry the potatoes until lightly golden. Drain on paper towels and season with salt.
- For the meatballs, mix the ground beef, grated onion, breadcrumbs, egg, and spices in a bowl. Shape into oval patties. Lightly fry in oil until browned, then drain on paper towels.
- For the sauce, heat sunflower oil in a saucepan. Add garlic and sauté, then stir in tomato paste. Add chopped tomatoes, hot water, salt, and pepper. Cook for 3–4 minutes.
- In a baking dish, arrange the meatballs and potato wedges alternately. Tuck in sliced tomatoes and garlic between them. Pour the tomato sauce evenly over the dish. Place halved green peppers on top.
- Bake in a preheated oven at 200°C (390°F) for about 20 minutes until everything is cooked through and flavors combine.
Notes
- Add eggplant slices for an eggplant version.
- Use chili flakes or paprika for a spicier dish.
- For a lighter version, bake the meatballs and potatoes instead of frying.
- Enhance the sauce with both tomato and pepper paste.
- Store leftovers in the fridge for 2–3 days or freeze for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Turkish
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 9g
- Unsaturated Fat: 20g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 110mg
