Oven Baked Meatballs and Potatoes

⏱️ 1h 45m 👥 6 servings 📊 Hard
Turkish dinner
Oven Baked Meatballs and Potatoes
Nutrition per Serving
269
Calories
12g
Protein
33g
Carbs
10g
Fat

Recipe for Oven Baked Meatballs and Potatoes Sliced Yukon Gold potatoes lined with Turkish meatballs, topped off with peppers, tomatoes, garlic, parsley, drizzled with tomato sauce, and baked in the oven for perfection. A crowd pleaser that is also esthetically pleasing to the eye. This recipe is adapted (with changes) from Refika'nin Mutfagi's Patates Kofte Dizme recipe.

📝 Ingredients

  • 1 serving of Turkish Meatballs
  • 5-6 medium size Yukon Gold potatoes* (washed under called water (no need to peel))
  • 2 teaspoon kosher salt (divided)
  • 1/2 cup cherry tomatoes (sliced thinly)
  • 1/2 cup peppers (sliced thinly)
  • 3 cloves of garlic (minced)
  • 1/2 cup of Italian parsley (chopped plus more as garnish at the end)
  • 2 tablespoons butter (cut into small cubes)
  • 1/2 cup tomato sauce
  • 1/4 cup water

👨‍🍳 Instructions

  1. 1Pre-heat the oven to 450 F degrees.
  2. 2Prep your Turkish meatballs as directed in the recipe. Roll them into balls. For a 10-inch plate that is 2-inches wide, you will need 21 meatballs.
  3. 3Slice each potato into 1/2 -inch thick slices. Season each slice with 1 1/2 teaspoons of kosher salt.
  4. 4Place a slice of potato in the palm of your hand and put a meatball on top. Shape the meatball in a way that will be similar to the size of the potato. Place it on a large plate and continue with the rest of the potato slices and meatballs.
  5. 5Arrange the potato slices and meatballs like I did in the video above, starting from the outer corners and ending in the middle. For a 10-inch plate, you should have 17 meatballs+potatoes and 3-4 in the middle.
  6. 6Garnish with cherry tomatoes, peppers, garlic, and parsley. Spread cubed butter on top.
  7. 7Mix tomato sauce, water, and rest of the salt in a cup. Pour the mixture over the meatballs and potatoes.
  8. 8Cover it first with parchment paper and then with aluminum foil. Bake in the preheated oven for 55 minutes. Then remove the parchment paper and aluminum foil and bake for another 20 minutes.
  9. 9Sprinkle it with more parsley and serve.

About the Chef & Original Recipe

This recipe was published by foolproofliving.com. Visit the original source for step-by-step photos, chef notes and additional details.