Turkish Meatballs with Hasselback Potatoes is a delicious and savory dish that combines the rich flavors of seasoned ground meat and perfectly cooked potatoes. The meatballs are typically made with a mixture of ground beef or lamb, combined with onions, garlic, and an array of aromatic herbs and spices. They are then shaped into small, bite-sized balls and either grilled, baked, or pan-fried until golden brown and juicy.
The accompanying Hasselback potatoes add a delightful twist to the traditional side dish. The potatoes are thinly sliced, leaving the base intact, and seasoned with olive oil, salt, and pepper. As they cook, the slices fan out, creating a visually stunning presentation and a crisp exterior with a tender interior. The combination of the flavorful meatballs and the beautifully textured potatoes make for a satisfying and visually appealing meal.
This Turkish-inspired dish is often served with a refreshing side salad, yogurt sauce, or a tangy tomato-based dip. It is a popular choice for family gatherings and special occasions, as it brings together the warmth of traditional flavors with an elegant twist. Whether enjoyed as a main course or part of a mezze spread, Turkish Meatballs with Hasselback Potatoes is sure to impress with its enticing aroma and mouthwatering taste.
Turkish Meatballs, known as “köfte” in Turkish cuisine, have a long and rich history dating back centuries. These delicious meatballs are a staple in Turkish cuisine and are enjoyed by locals and tourists alike. The dish is often served with various accompaniments, and one popular pairing is Turkish Meatballs with Hasselback Potatoes.
The origins of Turkish meatballs can be traced back to the nomadic Turkic tribes who roamed the Central Asian steppes. These tribes were skilled in animal husbandry, and meat became an integral part of their diet. The tradition of grinding meat and forming it into balls was developed as a way to preserve and utilize the meat efficiently.
As the Turkic tribes migrated westward, they brought their culinary traditions with them, including the art of making meatballs. Over time, these meatballs evolved and adapted to the local tastes and ingredients of the regions they settled in, including what is now modern-day Turkey.
Turkish meatballs are typically made with ground beef or a combination of ground beef and lamb. The meat is mixed with various ingredients such as onions, garlic, breadcrumbs, and a blend of spices including cumin, paprika, and parsley. The mixture is then shaped into small balls and cooked by grilling, frying, or baking.
Hasselback potatoes, on the other hand, have a more recent history. The dish is named after the Hasselbacken restaurant in Stockholm, Sweden, where it was first introduced in the 1940s. The restaurant’s chef, Leif Elisson, created the dish by slicing potatoes into thin, accordion-like cuts and roasting them with butter, breadcrumbs, and seasoning. The resulting potatoes were crispy on the outside and tender on the inside, making them a hit among the restaurant’s patrons.
The combination of Turkish meatballs with Hasselback potatoes is a fusion of Turkish and Swedish culinary traditions. The juicy and flavorful meatballs complement the crispy and seasoned potatoes, creating a satisfying and harmonious dish.
Today, Turkish Meatballs with Hasselback Potatoes can be found in Turkish restaurants and homes around the world. The dish showcases the diverse and delicious flavors of Turkish cuisine while incorporating a Swedish twist. Whether enjoyed as a main course or as part of a mezze platter, this combination is sure to delight food lovers with its savory and satisfying flavors.
Turkish Meatballs with Hasselback Potatoes
- Mixing Bowl: A large mixing bowl is essential for combining the ingredients for the meatballs.
- Whisk or Fork: You’ll need a whisk or a fork to beat the eggs before adding them to the meatball mixture.
- Knife: A sharp knife will be required to make the Hasselback cuts in the potatoes.
- Cutting Board: To provide a stable surface for cutting the potatoes, a cutting board is necessary.
- Baking Dish: You’ll need a baking dish to arrange the Hasselback potatoes for baking.
- Skillet or Frying Pan: A skillet or frying pan is necessary to cook the meatballs.
- Spatula: A spatula or turner will help you flip and move the meatballs while cooking.
- Tongs: Tongs come in handy for flipping the Hasselback potatoes during baking.
- Oven Mitts: To protect your hands when handling the hot baking dish and potatoes, oven mitts are essential.
- Serving Platter: Finally, you’ll need a serving platter to present your delicious Turkish meatballs with Hasselback potatoes.
For the Turkish Meatballs:
- – 1/3 cup fine breadcrumbs 50g
- – 1/3 cup milk 100ml
- – 1.1 lb lamb or beef mince 500g
- – 1 large onion finely chopped or coarsely grated
- – 1/2 cup fresh parsley finely chopped (50g)
- – 1 tablespoon Turkish sweet red pepper paste
- – 1 teaspoon olive oil
- – 1/2 teaspoon ground cinnamon
- – 1/2 teaspoon ground cumin
- – 1/2 teaspoon pul biber
- – 1 teaspoon dried mint
- – 3/4 teaspoon sea salt flakes
- – 3/4 teaspoon coarse black pepper
For the Potatoes:
- – 1.6 lb Charlotte or large new potatoes washed well (750g)
- – 1/4 cup unsalted butter softened (50g)
- – 1 teaspoon finely grated garlic
- – 1/4 teaspoon dried mint
- – 1/4 teaspoon pul biber
- – 1 teaspoon finely chopped fresh parsley leaves
- – 1/2 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 2/3 cups boiling hot water 400ml
- 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.
- Enjoy your delicious Turkish Meatballs with Potatoes!