This one-pan dinner- easy Turkish meatballs with hasselback potatoes -means rich flavour with almost no cleanup. While the baking time is long, the active prep time is just 30 minutes! You can even prep and freeze the meatballs ahead of time to make this an effortless weeknight meal.
These easy, Turkish baked meatballs with hasselback potatoes are packed with rich, authentic spices and are perfect for a hearty dinner. If you love this combination of meat and potatoes, you'll also love my easy Moussaka with a creamy mashed potato topping.
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For similar recipes, try my homemade Turkish börek or my Turkish flat bread - pide/pizza recipe.
Another great recipe is Şakşuka (Turkish fried vegetables), a flavorful Turkish vegetable dish, and this bulgur recipe, a fantastic side dish that pairs wonderfully with the easy one-pan chicken with peppers.
You can also try oven-roasted cauliflower and hummus for a light and tasty addition, or my finger-licking smashed kefta tacos.
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Oscar says
"I loved how juicy and well-seasoned the meatballs were, and the Hasselback potatoes turned out crispy and delicious. A fantastic combo for a quick dinner!"
💗 Why You'll Love This Easy One-Pan Turkish Dinner
✅ Authentic flavours - Spiced Turkish meatballs with crispy hasselback potatoes
✅ Meal prep friendly - Freeze meatballs for future quick dinners
✅ Customizable - Works with lamb, beef, chicken or plant-based options
Meatball Ingredients
*See the recipe card for full information on ingredients and quantities.
- Lamb or Beef Mince: Use fresh ground lamb or beef to ensure juicy and tasty meatballs.
- Onion: Use a large onion, finely chopped or grated, to add moisture and a sweet taste to the meatballs when cooked.
For the potatoes
*See the recipe card for full information on ingredients and quantities.
- Potatoes: Choose starchy potatoes, such as Charlotte or large new potatoes, which hold their shape well when thinly sliced for even cooking.
Sauce Ingredients
- Cherry Tomatoes: Choose ripe cherry tomatoes for their sweetness and vibrant colour.
- Chicken or Vegetable Stock Cube: Dissolve a stock cube in boiling water to create a flavorful broth that ties the ingredients in the sauce together.
💭 Expert Tips
- Batch Prep for Weeknights: Prep and freeze the raw meatballs ahead of time (they last up to 3 months). Thaw overnight in the fridge and combine with freshly sliced potatoes and sauce for a quicker 30-minute assembly.
- Juiciest Meatballs: Soak breadcrumbs in milk first - it makes them tender. Mix gently with your hands to avoid dense meatballs.
- Perfect Hasselback Potatoes: Place potatoes between two chopsticks before slicing. The chopsticks stop your knife from cutting all the way through, giving you that perfect fan shape every time.
- Flavor Boost: Let the meatball mixture rest for 15-20 minutes before shaping.
What to Serve It With?
This Mediterranean dinner is delicious on its own, but these side dishes complement the rich flavors perfectly. You could pair them with a refreshing salad, like a simple cucumber and tomato salad, or something heartier like roasted vegetables.
A side of a warm, crusty bread would also work well to soak up the flavorful sauce. For something lighter, a dollop of yoghurt or tangy tzatziki would add a cool contrast. Experiment with your favourites to find the perfect balance!
❓Turkish Meatballs with Hasselback Potatoes FAQs
Some people peel their potatoes before slicing and baking, and that works fine. However, I highly recommend leaving the skins on for this baked, one-pan recipe. The skins add great flavor, extra nutrients, and help the potatoes achieve a wonderfully crispy texture in the oven.
The secret to achieving incredibly juicy baked Turkish meatballs is soaking the breadcrumbs in milk before mixing them with the meat (as detailed in the recipe card). This trick adds moisture and keeps the meat tender during the long bake. Also, avoid overworking the mixture-mix gently with your hands to combine the ingredients.
Turkish meatballs (Köfte) are often served in a rich tomato sauce, just like the one in this recipe. We finish it with a drizzle of plain yogurt. The mix of tangy tomato and cooling yogurt balances the rich spices perfectly.
Yes, absolutely! These Turkish garlicky meatballs are essentially a sheet pan dinner baked in a shallow dish. A standard sheet pan works perfectly, and it's a great way to ensure even cooking and maximize that coveted one-pan cleanup!
Got leftovers? Store leftovers in an airtight container in the fridge for up to 3 days. Keep any extra sauce separate so the potatoes stay crisp. To reheat, pop them in the oven at 180∘C (350∘F) for about 10 minutes to maintain the best texture.
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📖 Recipe
Turkish Meatballs with Hasselback Potatoes
Ingredients
FOR THE TURKISH MEATBALLS
- ⅓ cup fine breadcrumbs 50g
- ⅓ cup milk 100ml
- 1.1 lb lamb or beef mince 500g
- 1 large onion finely chopped or coarsely grated
- ½ cup fresh parsley finely chopped (50g)
- 1 tablespoon Turkish sweet red pepper paste
- 1 teaspoon olive oil
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- ½ teaspoon pul biber Aleppo pepper
- 1 teaspoon dried mint
- ¾ teaspoon sea salt flakes
- ¾ teaspoon coarse black pepper
FOR THE POTATOES
- 1.6 lb Charlotte or large new potatoes washed well (750g)
- ¼ cup unsalted butter softened (50g)
- 1 teaspoon finely grated garlic
- ¼ teaspoon dried mint
- ¼ teaspoon pul biber Aleppo pepper
- 1 teaspoon finely chopped fresh parsley leaves
- ½ teaspoon sea salt flakes
FOR THE SAUCE
- 1 onion peeled and thickly sliced
- A small handful of cherry tomatoes
- 1 tablespoon tomato puree
- 1 chicken or vegetable stock cube
- 1 ⅔ cups boiling hot water 400ml
Instructions
- In a bowl, combine the breadcrumbs and milk. Allow them to soak for a few minutes.⅓ cup fine breadcrumbs, ⅓ cup milk
- Add the lamb or beef mince, finely chopped onion, fresh parsley, Turkish sweet red pepper paste, olive oil, ground cinnamon, ground cumin, pul biber, dried mint, sea salt flakes, and coarse black pepper to the bowl with the soaked breadcrumbs. Mix well to combine all the ingredients.1.1 lb lamb or beef mince, 1 large onion, ½ cup fresh parsley, 1 tablespoon Turkish sweet red pepper paste, 1 teaspoon olive oil, ½ teaspoon ground cinnamon, ½ teaspoon ground cumin, ½ teaspoon pul biber, 1 teaspoon dried mint, ¾ teaspoon sea salt flakes, ¾ teaspoon coarse black pepper
- Shape the mixture into 12 patties and set them aside.
- Place each potato in a wooden spoon and slice them into slim slices.1.6 lb Charlotte or large new potatoes
- In a separate bowl, mix the softened butter with the dried mint, pul biber, chopped fresh parsley leaves, garlic and sea salt flakes.¼ cup unsalted butter, ¼ teaspoon dried mint, ¼ teaspoon pul biber, 1 teaspoon finely chopped fresh parsley leaves, ½ teaspoon sea salt flakes, 1 teaspoon finely grated garlic
- Spread the seasoned butter mixture over the sliced potatoes.
- In a shallow pan or tray, arrange the patties and sliced potatoes in an alternating pattern. Add the sliced onions and cherry tomatoes on top.1 onion, A small handful of cherry tomatoes
- Dissolve the chicken or vegetable stock cube in the boiling hot water. Stir in the tomato puree and pour the mixture into the pan with the patties and potatoes.1 chicken or vegetable stock cube, 1 ⅔ cups boiling hot water, 1 tablespoon tomato puree
- Cover the pan with a lid or foil and bake in a preheated oven at 180°C (350°F) for 60 minutes.
- After an hour, remove the lid or foil and continue baking for another 15 minutes at 200°C (400°F) to allow the top to brown slightly.
- Once cooked, remove the meatballs with hasselback potatoes from the oven and serve.
Notes
- Use ground lamb or a mix of lamb and beef for authentic Turkish flavours. If using lean meat, add a splash of olive oil to keep the meatballs juicy.
- Instead of chopping the onion, grate it finely for the meatballs. This helps distribute the flavour evenly and prevents chunks.
- Don't skimp on spices like cumin, paprika, and parsley for that signature Turkish taste.
- Choose medium-sized potatoes of similar size so they cook evenly. Use chopsticks or a wooden spoon as a guide when slicing Hasselback-style to avoid cutting all the way through.
- Brush the potatoes with butter or oil and season generously. For extra crispiness, sprinkle breadcrumbs or Parmesan in the slits halfway through cooking.
- Prep the meatball mixture and slice the potatoes in advance. Store them separately in the fridge for up to a day and cook when ready.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.
- Freeze uncooked meatballs for up to 3 months. Thaw in the fridge overnight before cooking. Potatoes are best fresh, but can be reheated in the oven.
Claudia Ciorteanu says
My family loved this!
Tisha says
This recipe was delicious, the family loved it and it was so easy to follow. Thanks for sharing
Nicole Kendrick says
These flavors are absolutely delicious, and you can never go wrong with meat and potatoes. I love this one!
Liz says
Such a delicious pairing of meatballs and potatoes. The meatballs were flavorful and it was fun to make hasselback potatoes for the first time! Double yum!
Oscar says
I loved how juicy and well-seasoned the meatballs were, and the Hasselback potatoes turned out crispy and delicious. A fantastic combo for a quick dinner!
Jeri says
I love that this dish is made in one pan! So easy AND delicious!
Helen at the Lazy Gastronome says
great meatballs. go perfect with the potatoes.
Amy Liu Dong says
Oh my, this dish looks amazingly delicious and very appealing! Another awesome meat balls dish that everyone will gonna love and enjoy! Thanks for sharing! Loved it!
Nicole says
I think I will try these with lamb. I love lamb and am sure they will taste better than beef.
Tiffany says
This dish comes together so nicely, all the flavors complementing each other. A new family favorite! Thanks!