Turkish Meatballs with Hasselback Potatoes
Juicy Turkish meatballs and crispy hasselback potatoes baked in rich tomato sauce! One-pan Mediterranean dinner ready in 60 minutes. Seasoned ground beef with aromatic spices - perfect weeknight meal!
Servings: 4
Calories: 687kcal
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.
Nutrition
Calories: 687kcal | Carbohydrates: 47g | Protein: 28g | Fat: 43g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 124mg | Sodium: 1140mg | Potassium: 1266mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1077IU | Vitamin C: 51mg | Calcium: 127mg | Iron: 5mg
