Baked Meatballs and Potatoes
This baked meatballs and potatoes recipe is a hearty, one-pan meal featuring juicy, spiced meatballs and golden potatoes baked in a rich tomato sauce.
Servings: 6
Ingredients
- 1 lb Ground beef
- 1 Yellow onion grated and strained
- 2 cloves Garlic minced
- 1 Egg
- ½ cup Breadcrumbs
- 1 teaspoon Kosher salt
- 1 teaspoon Oregano
- 1 teaspoon Cumin
- ½ teaspoon Paprika
- 1 teaspoon Sumac
- ½ cup Parsley chopped
- 3 Potatoes yellow
- 2 Tomatoes large
- 3 Mini Peppers
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
Calories: 372kcal | Carbohydrates: 32g | Protein: 19g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 960mg | Potassium: 930mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1416IU | Vitamin C: 39mg | Calcium: 79mg | Iron: 4mg