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This baked meatballs and potatoes recipe is one of our family favorites. Inspired by Izmir Köftesi, it comes together in one pan with juicy meatballs, sliced potatoes, and a rich tomato sauce. Perfect for a weeknight meal or a family gathering.
There’s something truly special about this baked meatballs and potatoes dish—it’s comforting, flavorful, and reminds me why I love Mediterranean and Middle Eastern cooking so much. The combination of juicy, spiced meatballs and tender potatoes baked in a rich tomato sauce feels like home on a plate. What I love most is how effortless it is—just one pan, simple ingredients, and the oven does most of the work.
If you love meatballs as much as I do, you’ll also enjoy Greek baked meatballs (Soutzoukakia) or Greek meatballs (Keftedes) for a Mediterranean twist, grilled kofta for summer, or Turkish kofta kebab which is one of my favorite street foods. For a cozy, comforting meal, try Italian meatball soup, perfect for chilly days. Whether I’m serving this with pide bread to soak up every drop of sauce or pairing it with a refreshing coban salatası (Shepherd’s Salad), this meal always delivers comfort in the most delicious way.
Table of Contents
- About this Recipe
- Ingredients for Baked Meatballs and Potatoes
- How to Make Turkish Baked Meatballs and Potatoes
- Serving Suggestions
- Variations and Substitutions
- Tips for the Best Baked Meatballs and Potatoes
- Storing and Reheating
- Frequently Asked Questions
- More Meatball Recipes You must-try
- Baked Meatballs and Potatoes Recipe
About this Recipe
This baked meatballs and potatoes recipe is inspired by Turkish home cooking, where simple ingredients come together to create comforting, flavorful meals. Similar to İzmir köfte, a classic dish featuring oblong meatballs and fried potatoes baked in a rich tomato sauce, this version is easier and lighter, skipping the frying step while still delivering bold flavors.
In Turkish cuisine, meatballs (köfte) are a staple, with countless variations enjoyed across different regions. This dish takes the essence of traditional köfte and pairs it with tender potatoes, all baked together in a savory tomato sauce that infuses the ingredients with warmth and depth.
Ingredients for Baked Meatballs and Potatoes
Ground beef: Use 93% lean ground beef or a mix of beef and lamb for the best flavor (avoid 100% ground lamb).
Yellow onion: Grate and discard excess liquid before adding it to the meat mixture for extra moisture and flavor.
Garlic: Fresh garlic enhances the depth of the dish.
Egg: Helps bind the meatball mixture together.
Breadcrumbs: Add texture and help absorb excess moisture.
Seasoning: The spice mix includes salt, oregano, cumin, paprika and sumac.
Parsley: To brighten up the flavor of the kofta.
Yellow potatoes: Slice into thin rounds (slightly thinner than ½ inch) for even cooking. The number of the rounds depends on the
Tomatoes and peppers: For extra color and flavor.
Tomato paste: Provides a rich base for the sauce.
How to Make Turkish Baked Meatballs and Potatoes
Step 1: Prepare the Meatballs
In a large bowl, combine ground beef, grated onion (discard excess water), garlic, egg, breadcrumbs, salt, oregano, cumin, paprika, sumac, and chopped parsley.
Shape into 20-24 flattened meatballs depending on the size of your baking dish.
Step 2: Slice and Arrange the Potatoes
Peel and slice the potatoes into thin rounds and make sure you have the same number of potato rounds as the meatballs.
In an oval baking dish, arrange the meatballs and potato slices alternately.
If there’s extra space in the dish, fill it with sliced tomatoes and mini peppers.
Step 3: Make the Tomato Sauce
In a small bowl, whisk together the tomato paste, salt, black pepper, olive oil, and water.
Pour the sauce evenly over the arranged meatballs and potatoes.
Step 4: Bake the Meatballs and Potatoes
Cover the dish with parchment paper and aluminum foil to trap moisture. Bake at 400 degrees F for 45 minutes covered.
Remove the foil and bake for another 30 minutes uncovered until the potatoes are tender and the meatballs are fully cooked.
Serving Suggestions
Rice or Couscous: Serve alongside Turkish rice (pilav), brown rice or couscous to soak up the delicious sauce.
Fresh Salad: Pair with a crisp a simple cucumber and yogurt salad, Cacık (yogurt and cucumber dip), or shepherd’s salad (Çoban salatası) for a balanced meal.
Crusty Bread: Accompany with warm crusty bread like Ciabatta Bread to mop up the flavorful juices.
Variations and Substitutions
Swap the meat: Use ground chicken or turkey for a lighter version.
Add vegetables: Carrots, zucchini, or eggplant work well.
Make it cheesy: Sprinkle mozzarella or feta on top before serving.
Spice It Up: Add a pinch of red pepper flakes or a dash of cayenne pepper to the sauce for a spicy kick.
Tips for the Best Baked Meatballs and Potatoes
- I always make sure my meatballs and potato slices are the same size. This way, everything cooks evenly, and I don’t end up with undercooked potatoes or overcooked meatballs.
- I stick to lean beef or a mix of beef and lamb. This keeps the meatballs juicy without making them greasy.
- Grating the onion and discarding excess water is key. It adds moisture to the meatballs without making them soggy.
- Flattening the meatballs makes a huge difference. They cook more evenly, soak up more of the delicious sauce and are visually more appealing.
- I like to layer everything tightly in the baking dish. The dish holds its shape, and the flavors blend beautifully.
Storing and Reheating
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: For longer storage, freeze portions in freezer-safe containers for up to 2 months.
Reheating: Reheat in a preheated oven at 350°F (175°C) until warmed through, or microwave individual portions on medium power.
Frequently Asked Questions
While both dishes feature meatballs, potatoes, and tomato sauce, Izmir köfte often includes pan-seared meatballs and/or fried potatoes before baking, whereas this version simplifies the process by baking everything together.
Yes! While yellow potatoes work best, you can also use russet potatoes (slightly starchier) or Yukon gold for a creamier texture.
Yes! You can layer everything in a large pan, add the sauce, cover, and simmer on medium-low heat for about 45 minutes until the potatoes are tender.
More Meatball Recipes You must-try
Mediterranean recipes
Kofta Kebab Recipe
Mediterranean recipes
Greek Meatballs Recipe (Keftedes)
Greek Recipes
Soutzoukakia: Greek Baked Meatballs Recipe
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Baked Meatballs and Potatoes
Ingredients
Sauce
- 2 tablespoons Tomato Paste
- 1 teaspoon Kosher Salt
- ¼ teaspoon Black pepper
- 1 tablespoon Olive oil
- 1½ cup Water
Instructions
- Preheat the oven to 400 degrees F.
- Grate the onion and mix it with the ground beef.
- Add in the garlic eggs, breadcrumbs, oregano, cumin, paprika, sumac, and parsley.
- Shape the meatballs into 24 pieces (more or less depending on the size of your dish), slice the potatoes into 24 slices as well, a bit thinner than ½ inch.
- Arrange the meatballs and potatoes in an oval dish. Top with the tomatoes and pepper.
- Make the sauce by mixing the tomato paste, salt, pepper, olive oil, and water. Pour over the meatballs and cover with parchment paper and aluminum foil.
- Bake in the oven for 45 minutes covered and 30 minutes uncovered until the potatoes are tender.
Video
Notes
- I always make sure my meatballs and potato slices are the same size. This way, everything cooks evenly.
- It’s best to layer everything tightly in the baking dish. This way, the dish holds its shape, and the flavors blend beautifully.
- Serve this dish with Turkish rice pilaf or couscous as well as shepherd’s salad.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for your recipes. They are always well explained and very tastefull
greetings from Belgium ❣️
Thank you so much! Happy to know you enjoy the recipes!
We loved this recipe! It will be a repeat for sure! The measurements and timing worked perfectly for me. Delicious!!
Thank you Dani! Glad you enjoyed the recipe!
I enjoyed this recipe very much but learned a few things. Next time I’ll be sure to slice the potatoes thin since I had to bake this an extra half hour to get them done. And I’ll use a little less water since the sauce turned out more like broth.