Fırında Köfte, also known as Turkish baked meatballs, paired with buttery, garlicky Hasselback potatoes. This easy, oven-baked recipe is packed with rich spices and perfect for a hearty dinner.
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.
For a delicious and satisfying meal, Fırında Köfte is a great option. Also known as Turkish baked meatballs, it’s paired with buttery, garlicky Hasselback potatoes for a hearty dish. 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 this creamy chicken. You can also try oven-roasted cauliflower and hummus for a light and tasty addition or my finger-licking smashed kefta tacos.
For more ideas, dive into my Turkish recipes collection or give my homemade sweetcorn, tuna pizza a try for something a little more unique!
💗 Why This One-Pan Turkish Dinner Works
✅ 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
💭 Expert Tips
To get the juiciest meatballs, I always soak my breadcrumbs in milk first - it makes them so tender. Just remember to mix gently with your hands, as overworking the meat can make it dense.
For those beautiful Hasselback potatoes, here's my little trick: place them between two chopsticks before slicing. The chopsticks stop your knife from cutting all the way through, giving you that perfect fan shape every time.
I've found that if you let the meatball mixture rest for about 15-20 minutes before shaping, all those lovely spices get to know each other, and the flavour becomes incredible.
Ingredients
For the meatballs
*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
- Potatoes: Choose starchy potatoes like Charlotte or large new potatoes, which hold their shape well when thinly sliced for even cooking.
For the sauce
- 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 together the ingredients in the sauce.
What to Serve It With?
When serving Turkish meatballs with Hasselback potatoes, there are plenty of great side dishes to complement the rich flavours. You could pair them with a refreshing salad, like a simple cucumber and tomato salad, or something heartier like roasted vegetables. A side of pilaf rice or Turkish bulgur 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 favorites to find the perfect balance!
❓FAQs
Got leftovers? Store meatballs and Hasselback potatoes in an airtight container in the fridge for up to 3 days. Keep the sauce separate so the potatoes stay crisp.
To reheat, pop them in the oven at 180°C (350°F) for about 10 minutes or microwave in short bursts with a splash of water or broth to keep them from drying out.
Meatballs freeze well—raw or cooked. Just lay them on a tray first, then transfer them to a freezer bag for up to 3 months. When you're ready, thaw cooked meatballs overnight in the fridge or cook raw ones straight from frozen, adding a few extra minutes to the cooking time.
Potatoes don’t freeze as well, so it’s best to enjoy them fresh.
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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.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 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.
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!