Baked Turkish Meatballs and Potatoes

Instructions

1. 1

   Preheat the oven to 200°C. Peel the 400 g potatoes and slice them into 1 cm thick wedges. Grate the 100 g yellow onion into a large mixing bowl using a fine hand grater. Have a medium ceramic or glass baking dish ready.

2. 2

   Add the 400 g ground beef, 30 g breadcrumbs, and 3 g of the salt into the bowl with grated onion. Knead the mixture thoroughly with your hands for 4 minutes until smooth. Shape into oval meatballs about 4 cm long.

3. 3

   Arrange the prepared potato wedges and meatballs alternately in the baking dish in a single layer. Drizzle the 30 ml olive oil evenly over all potatoes and meatballs so they brown nicely in the oven without drying out.

4. 4

   In a measuring jug, whisk together the 30 g tomato paste, 200 ml warm water, and remaining 3 g salt with a small whisk until smooth. Pour this sauce carefully around the meatballs and potatoes without washing off the olive oil.

5. 5

   Place the baking dish on the middle rack of the preheated oven at 200°C. Bake for 30 to 35 minutes until the tomato sauce is bubbling and thickened, and the potatoes are easily pierced with a fork. If tops brown too fast, lower heat to 180°C.

6. 6

   Remove the baking dish from the oven using oven mitts and let rest for 5 minutes. The meatballs should be juicy, the potatoes fork-tender, and the tomato sauce shiny. Serve hot in deep plates, spooning extra red sauce over each portion.