Recipe

Izmir Meat Balls In Tomato Sauce Recipe

Add Step-by-Step Photos	Kutadkubilik / All my dishes 4 months, 1 week ago Classic turkish style meat balls but this time in tomato sauce .. Prep:30m Cook:25m Servings:4	Kutadkubili
	turkish tomato sauce meat balls ground beef bake

Keni's version: befo

Keni's version befor

Keni's version serve

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Ingredients

• 1 lb. ground meat (lamb is traditional, but any kind of ground meat works)

• 1 onion

• 1 egg

• About 4 slices stale white bread (1-2 day old)

• 2 potatoes

• 1 green pepper

• 1 can (14.5 oz) tomato puree or equivalent tomato-based product

• 1 tbspoon tomato paste

• Salt and pepper to taste

• Oil for frying

• 1 cup hot water

• 2 garlic cloves mashed

Directions

1. Step 1

Preheat the oven to 400 degrees F.

2. Step 2

Crumble bread into breadcrumbs.

Combine the meat, onion, egg, breadcrumbs and salt and pepper . Mix well. Roll the mixture into round or oval-shaped meatballs about the size of a bigger than walnut.

3. Step 5

Heat some oil in a frying pan and fry the meatballs until done. Remove the meatballs from the pan.

4. Step 6

Add more oil to the pan. Cut the potatoes into wedges (or slices, if desired) and fry them. Slice the pepper and add it to the potatoes as they are frying. You can also use a different pan and fry the potatoes and peppers at the same time you are frying the meatballs. Place the potatoes and peppers on a baking sheet. Put the meatballs on top.

Melt the butter in a pan, add tomato paste, tomatoes, peppers, mashed garlic and hot water. Stir it and pour it on the meatballs in oven tray. Cover everything with the tomato puree

Cover it with foil paper.

(you may need the entire can).

Bake for 20 to 25 minutes.

serve it hot and with red wine or of course ayran..

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Comments

keni 2 months, 1 week ago said:
Okay, Kuta, I tried my interpretation of this recipe, tonight! Here's what I did: I made the meatballs using venison, and the ingredients you listed, but I did add some herbs/spices, trying to stay at least fairly traditional with them. I wanted to make sure I didn't add anything to give this an Italian taste. So, I added fresh dill, salt and pepper, a touch of cayenne, cumin and ground celery seed. I baked these as I do all my meatballs, in the oven, while I fried the taters. For those, I cut them french fry style and cooked them in butter and oil with the garlic, onion and pepper(yellow, cus that's what I had). I cooked them only until just barely tender, not until browned. I added these to the pan, as directed, then topped with the meatballs. Then, in the same pan that I had done the taters/onions, I added tomato sauce and diced tomatoes with their juice(I was unsure about puree/paste, so I thought the important thing was just the tomato aspect :) and warmed it through. Then, I topped the meatballs, and baked as directed. DELICIOUS! :) The meatballs were fantastic, and the entire dish together was so good and different from anything we'd had, as far as how it was served. Thank you for letting me get a "taste" of Turkey! This was a fantastic way to lose my Turkish cooking virginity! ;) I've added my photos! :)

kutadkubilik 2 months ago said:
Keni they looking just fantastic..u made wonderfull job .. ı will try like your style:)and ı sand u a msg:)

rhianna 2 months ago said:
Hi Kuta!! This looks good. Do you add any spices to the meatballs? Or the tomato sauce? Such as parsley, dill, mint, aleppo pepper (which I now have!!), cumin, or something?

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