Izmir-Style Baked Meatballs with Potatoes in Tomato Sauce

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A beloved Aegean classic from Turkey's Izmir region, these oval-shaped baked meatballs are nestled with potato wedges and green peppers in a sweet-tangy tomato sauce. The meatballs stay tender thanks to soaked bread and grated onion, while the potatoes soak up every drop of the rich, lightly spiced sauce during a slow oven braise.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 24 gFat
• 8 gSaturated Fat
• 38 gCarbs
• 6 gFiber
• 9 gSugar
• 29 gProtein
• 820 mgSodium
• 1180 mgPotassium
• 95 mgCalcium
• 5 mgIron
• 42 mgVitamin C
• 950 mcgVitamin A

Ingredients

For the meatballs

• 1 lb (450 g) ground beef (or beef-lamb mix)
• 1 medium onion, finely grated and squeezed
• 2 slices stale white bread, crusts removed, soaked in water and squeezed dry
• 1 large egg
• 1/4 cup finely chopped fresh parsley
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For the vegetable and tomato sauce base

• 3 medium Yukon Gold potatoes, peeled and cut into thick wedges
• 2 long green Turkish peppers (or Anaheim peppers), sliced lengthwise
• 1 medium onion, sliced into half moons
• 3 ripe tomatoes, grated (or 1 can 400 g crushed tomatoes)
• 1 tbsp tomato paste
• 2 tbsp olive oil
• 1 cup warm water or low-sodium beef broth
• 1 tsp kosher salt
• 1/2 tsp granulated sugar

Directions

1. Preheat the oven to 375°F (190°C). In a large bowl, combine the ground meat, grated onion, soaked bread, egg, parsley, cumin, salt, and pepper. Knead by hand for 3-4 minutes until the mixture is uniform and slightly sticky.
2. Wet your hands and shape the mixture into 8-10 oval, finger-shaped meatballs about 3 inches long, gently rolling them smooth. Set aside on a tray.
3. In a wide 9×13-inch baking dish, toss the potato wedges, green peppers, and sliced onion with olive oil and half the salt. Spread them out in an even layer.
4. Place the grated tomatoes in a bowl and stir in the tomato paste, warm water, sugar, and remaining salt. Pour the tomato mixture evenly over the vegetables in the dish and stir gently to combine.
5. Nestle the raw meatballs into the vegetables so they are partially submerged in the tomato sauce, spacing them evenly across the dish. Spoon a little sauce over the tops of the meatballs.
6. Cover the dish tightly with aluminum foil and bake for 35 minutes. Remove the foil and continue baking for another 20-25 minutes, until the potatoes are fork-tender and the tops of the meatballs are lightly browned and the sauce has thickened.
7. Let the dish rest for 10 minutes so the sauce settles and the meatballs firm up. Spoon a little of the pan sauce over each meatball before serving. Serve hot with warm crusty bread or buttered rice pilaf on the side.

Cook’s Notes

• Grating the onion (rather than chopping) releases its juices into the meatball mix, keeping them extra moist and tender without raw onion chunks.
• If you cannot find Turkish sivri biber peppers, Anaheim or Italian long hot peppers are a good substitute; bell peppers also work for a milder flavor.
• For a richer sauce, swap half the water for beef broth and add a pinch of Aleppo pepper or red pepper flakes for gentle heat.
• The meatballs can be shaped and the sauce assembled up to 4 hours ahead; refrigerate covered and bake when ready, adding 10 minutes to the covered baking time.
• Leftovers keep well in the fridge for 3 days and reheat beautifully the next day as the flavors deepen overnight.

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