Turkish Meatballs with Hasselback Potatoes
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.
Equipment
- 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.
Ingredients
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
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.
- Enjoy your delicious Turkish Meatballs with Potatoes!