Turkish Meatballs with Hasselback Potatoes
Try our delicious Turkish Meatballs paired with crispy Hasselback Potatoes! This easy recipe combines juicy, spiced meatballs with perfectly roasted potatoes for a meal that’s sure to impress.
I always find myself using the ingredients I have in my cupboard, especially before heading out for food shopping. I aim to utilize all the food I have to minimize food waste. It’s amazing how many interesting recipes come out of this process.
This Turkish dish is ideal for a fast meal on busy days. Whether served as a main course or a snack, it’s bound to leave everyone wanting more. You should also try our Easy Tuna Rice Salad, Grilled Eggplant Salad, Turkish Borek with meat and cheese or Gnocchi made easy with Pesto and Zucchini for a quick delicious lunch or dinner.
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I love restaurant-quality dishes that taste amazing and are easy to make. With homemade meals, I can prepare a delicious dinner for my family using my chosen ingredients. Sharing these dishes creates special memories that last.
Why you’ll love this recipe
This recipe for Turkish Meatballs with Hasselback Potatoes is a hit because it’s quick, easy, and uses basic ingredients. Meatballs and potatoes are always a family favourite, and here they’re made even tastier with spices and herbs.
It’s a simple dish that’s perfect for busy nights. Since it’s homemade, you know exactly what goes into it, making it a healthier choice. Kids love it too, so it’s a win-win for everyone at the table.
Expert Tips
Perfect Hasselback Technique: To ensure your Hasselback Potatoes cook evenly, place chopsticks or wooden spoons on either side of the potato while slicing to avoid cutting all the way through. This helps them fan out beautifully and roast to crispy perfection.
Season Your Meatballs Well: Mix your ground meat with a blend of cumin, paprika, and garlic powder, along with finely chopped onions and fresh herbs. Let the mixture rest for 15-20 minutes before forming the meatballs to allow the flavours to meld together.
Ingredients
Potatoes: Choose starchy potatoes like Charlotte or large new potatoes, which hold their shape well when thinly sliced for even cooking.
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.
Fresh Parsley: Finely chop fresh parsley to add fresh green colour and herbal taste to both the meatballs and potatoes.
Spices:
- Ground Cinnamon: Adds a warm, sweet-spicy taste that complements the meatballs.
- Ground Cumin: Provides an earthy and slightly nutty taste.
- Pul Biber (Aleppo Pepper): Adds mild heat and fruity undertones. Is a type of chilli pepper that originates from the region around Aleppo in Syria.
- Dried Mint: Adds a refreshing minty taste.
- Sea Salt Flakes, Coarse Black Pepper: Used as seasonings.
Turkish Sweet Red Pepper Paste: Adds a touch of sweetness and depth, characteristic of Turkish cuisine.
Olive Oil: Use extra virgin olive oil for its fruity taste and to enrich the flavours of the meatballs and potatoes during cooking.
Cherry Tomatoes: Choose ripe cherry tomatoes for their sweetness and vibrant color.
Tomato Puree: Adds richness and depth of tomato taste in the sauce.
Chicken or Vegetable Stock Cube: Dissolve a stock cube in boiling water to create a flavorful broth that ties together the ingredients in the sauce.
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Substitutions
Potatoes: Instead of Charlotte or large new potatoes, try using Yukon Gold or Russet potatoes for a similar creamy texture.
Lamb or Beef Mince: Consider using ground chicken or turkey as a leaner alternative. For a vegetarian option, use plant-based ground meat substitutes or mashed chickpeas.
Onion: Use shallots or leeks for a milder flavor, or red onion for a sweeter taste.
Fresh Parsley: Substitute with fresh cilantro (coriander) or basil for a different herbal taste. If fresh herbs are unavailable, use a smaller amount of dried parsley.
Spices:
- Ground Cinnamon: Nutmeg can provide a warm, sweet taste.
- Ground Cumin: Substitute with ground coriander for an earthy taste.
- Pul Biber (Aleppo Pepper): Use crushed red pepper flakes or paprika for mild heat and colour.
- Dried Mint: Fresh mint leaves, finely chopped, can replace dried mint for a stronger minty taste.
- Sea Salt Flakes and Coarse Black Pepper: If unavailable, use regular table salt and ground black pepper.
Turkish Sweet Red Pepper Paste: Mix tomato paste with a pinch of sugar and paprika to replicate the sweet and savory flavour. Alternatively, use roasted red peppers blended into a paste.
Olive Oil: Substitute with any neutral-flavored cooking oil like canola or vegetable oil. Melted butter can add richness if preferred.
Cherry Tomatoes: Use grape tomatoes or diced regular tomatoes instead of cherry tomatoes. Sun-dried tomatoes (rehydrated if dried) can offer a different taste profile.
Tomato Puree: Substitute with tomato sauce or crushed tomatoes. Fresh tomatoes blended into a puree can also be used.
Chicken or Vegetable Stock Cube: Replace with liquid chicken or vegetable broth. Alternatively, make homemade stock using water, vegetables, and herbs.
Storage and leftovers
Refrigeration: Store any leftovers in an airtight container in the refrigerator. The Turkish Meatballs and Hasselback Potatoes will stay fresh for up to 3-4 days.
Freezing: You can freeze the cooked meatballs for up to 3 months. Place them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe bag or container. For the potatoes, it’s best to eat them fresh, as freezing can affect their texture.
Reheating: Reheat the meatballs in the oven at 180°C (350°F) for about 10-15 minutes or until heated through. You can also reheat them in the microwave, but they may not be as crispy. For the potatoes, reheat in the oven to regain their crispiness. Cover them with foil for the first half of the reheating time to prevent them from drying out.
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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.
- 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.
- Shape the mixture into 12 patties and set them aside.
- Place each potato in a wooden spoon and slice them into slim slices.
- In a separate bowl, mix the softened butter with the dried mint, pul biber, chopped fresh parsley leaves, and sea salt flakes.
- 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.
- 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.
- 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 from the oven and serve.
