Oven-Baked Turkish Meatballs with Vegetables
Ingredients
Meatballs
- 500g ground meat
- 1 onion
- 2 cloves garlic
- 2-3 tablespoons bread crumbs
- 1 egg
- 1 teaspoon baking soda
- half teaspoon black pepper
- 1 teaspoon red pepper powder
- 1 teaspoon red pepper flakes
- salt
Vegetables
- 2 red bell peppers
- 2 green bell peppers
- 2 potatoes
- 1 carrot
- cherry tomatoes
Sauce
- 1 tablespoon tomato paste
- 1.5 cups hot water
- 2 tablespoons vegetable oil
- oregano
- salt
Preparation
Grate the onions and garlic.
Knead all the meatball ingredients well in a small bowl, cover with plastic wrap, and refrigerate for at least 2 hours.
Remove the mixture from the refrigerator and shape into small balls.
Cut the vegetables into desired shapes.
Heat vegetable oil in a large pan.
Fry the potatoes lightly until slightly colored, then remove.
Fry the peppers and meatballs lightly, without cooking them fully.
Grease a baking dish with butter.
Arrange the vegetables and meatballs in the baking dish.
Cut the cherry tomatoes in half and place them randomly in between.
Mix the sauce ingredients in a small bowl and pour over the dish.
Cover the dish with parchment paper.
Bake in a preheated 190°C oven for 30 minutes.
Remove the parchment paper 15 minutes before the end of baking to allow the top to brown.
Sprinkle with chopped parsley and serve hot.
Notes
Baking time may vary depending on the oven, so monitor closely.
