Ingredients

1 pound ground beef or lamb

1 small onion, grated

2 slices white bread, crusts removed, soaked in water and squeezed dry

1 egg

2 tablespoons fresh parsley, finely chopped

1 teaspoon cumin

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

2 tablespoons olive oil

2 large russet potatoes, peeled and sliced into wedges

2 medium tomatoes, sliced

1 green bell pepper, cut into strips

2 tablespoons tomato paste

1 1/2 cups hot water

Instructions

Step 1: Preheat your oven to 375°F (190°C).

Step 2: In a large bowl, combine ground beef or lamb with grated onion, soaked and squeezed bread, egg, parsley, cumin, salt, black pepper, and paprika. Mix well until all ingredients are evenly incorporated.

Step 3: Shape the mixture into oval meatballs, about 2 inches long each.

Step 4: Heat olive oil in a large skillet over medium heat. Fry the meatballs until they are lightly browned on all sides. Remove them from the skillet and set aside.

Step 5: In the same skillet, lightly fry the potato wedges until golden. Remove and drain any excess oil on paper towels.

Step 6: Arrange the browned meatballs, potato wedges, tomato slices, and green bell pepper strips in a baking dish, spreading evenly.

Step 7: Mix the tomato paste with hot water until smooth, then pour this sauce evenly over the meatballs and vegetables in the baking dish.

Step 8: Cover the dish with foil and bake in the preheated oven for 30 minutes. Then remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the sauce has thickened slightly.

Step 9: Serve hot, ideally with rice or crusty bread to soak up the delicious sauce.

Tips & Variations

For a more aromatic flavor, add a pinch of ground cinnamon or allspice to the meat mixture.

You can substitute lamb with ground turkey or chicken for a lighter version.

If you prefer a thicker sauce, add a teaspoon of cornstarch mixed with cold water to the tomato sauce before baking.

Fresh herbs like dill or mint can be added to the meatball mixture for a different flavor profile.

Use sweet potatoes instead of russet potatoes for a slightly sweeter taste and a colorful presentation.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through or microwave in short intervals to avoid drying out the meatballs. This dish does not freeze well due to the potatoes, which can become watery after thawing.

FAQs

Can I use frozen meatballs for this recipe?

It’s best to use freshly made meatballs for this dish to ensure they cook evenly and absorb the flavors properly. Frozen meatballs may not cook fully in the same time and can affect the texture.

What can I serve with Izmir-Style meatballs?

This dish pairs wonderfully with plain rice, bulgur pilaf, or crusty bread to help enjoy the flavorful tomato sauce. A simple side salad also complements the meal nicely.