Meatball & Potatoes
Ingredients:
- 1 pound Ground Beef
- 1 Egg
- 1 Onion, grated
- ½ tsp. Salt
- ¼ tsp. Pepper
- ½ tsp. Red Pepper Flakes
- ¼ tsp. Cumin
- ½ tsp. Oregano or Thyme
- Few sprigs of Parsley (discard the stalks and chop the leaves to use)
- 3 TBS. Bread Crumbs
- 3 Potatoes
- 1 TBS. Tomato Paste
- 1 cup warm Water
- Oil for frying
- Tomatoes
- Green Peppers
Directions:
- Place Beef in a mixing bowl and create a small dip in the center (like a pool).
- Add the cracked Egg, grated Onion and Seasonings.
- Use your hands to knead the mixture well.
- Add Bread Crumbs and the chopped Parsley Leaves.
- Again use your hands to knead the mixture well.
- Use a walnut-size piece of meat mixture to create an oblong meatball, the size of your finger. Line the meatballs on a plate or piece of parchment paper, then set aside.
- Wash and peel the Potatoes. Then cut into slices like an apple wedge.
- Heat the Oil over high heat and fry all Potato wedges. After fried place on a plate lined with a paper towel to catch excess oil.
- Use the same hot frying Oil to fry the meatball fingers. Place fried pieces on a plate lined with a paper towel to catch excess oil.
- In a glass 9×13-inch baking dish, line a fried Potato slice then fried Meatball finger alternatingly until finished.
- Mix Tomato Paste with Warm Water. Pour over Potatoes and Meat.
- Scatter Pepper Slices and Tomato Wedges on top.
- Bake in a preheated oven at 350oF for 20 minutes.
- Serve hot next to Rice Pilaf or Nohutlu Bulgur Pilavı.
Step #2 (I was preparing a triple batch here)
Step #6: Forming the Meatballs
Step #11: Pouring Tomato Sauce Mixture over Fried Potatoes & Meat
Step #12: Scatter Tomato Wedges and Pepper Slices on top
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