Turkish Meatball and Potato Stew
Ingredients
Meatballs
- 500 g ground meat
- 1 grated onion
- 2 grated garlic cloves
- 1 medium egg
- 4 tablespoons bread crumbs
- 1 teaspoon salt
- 1 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
Stew
- 1 kg baby potatoes or 5 medium potatoes
- 1 onion
- 1 green bell pepper
- 1 red bell pepper
- 2 garlic cloves
- 1 tablespoon tomato paste
- 1 teaspoon pepper paste
- 1 cup tomato puree
- Salt, oregano, and black pepper to taste
Preparation
Mix the meatball ingredients in a bowl and knead well, then refrigerate for half an hour and shape into balls larger than walnuts.
Heat oil in a suitable pot and fry the meatballs briefly, then remove them.
Add chopped onion to the same pot and sauté until softened, then add the peppers and sauté a bit more.
Add the tomato paste and pepper paste.
Add the cubed potatoes and sauté briefly.
Add the chopped garlic and tomato puree, stir 2-3 times, then add water to cover the ingredients and add salt, and simmer covered for 20 minutes to pre-cook the potatoes.
Add the fried meatballs, oregano, and black pepper, and continue cooking until the potatoes are soft, then remove from heat.
Tips
Cook carefully and check the potatoes, as cooking time may vary depending on size and type.
