Meatball and Vegetable Casserole from Izmir
A delicious whole meal with meat balls, tomato, potato and peppers. This dish attributed to the beautiful city of Izmir but loved by everyone throughout Turkey.
Servings 6 servings
Calories 192kcal
Ingredients
Meat Balls
- 750 grams ground meat minced twice, beef, from plate part
- 1 onion large, grated
- 2 garlic cloves minced
- 75 grams bread crumbs
- 75 millilitres baking soda
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon cummin
- 5-6 stalks parsley chopped, optional
Vegetables
- 3 potatoes
- 2 tomatoes
- 1 green pepper
Sauce
- 1 tablespoon pepper paste
- 2 tomatoes grated
- 240 millilitres water
- 1 teaspoon salt
- 1 pinch black pepper
Instructions
Meatball
- Choose meat that is from the plate of beef and if possible have it minced twice. If not you can use your food processor to have it minced twice.
- Place the meat and all the other meatball ingredients in a bowl and knead for at least 10 minutes to have all the material well blended.
- Rest in the fridge for at least 15 minutes.
- When time is out, take the loaf outside and knead for another 5 more minutes then start to shape.
- Take walnut sized pieces and roll in your hand and make the shape as desired. Traditionally the shape is oval and flat to make sure the core of each meatball is cooked too.
Vegetables
- Slice the tomatoes to large but thin pieces.
- Peel the potatoes and cut into large but thin slices.
- Take out and discard the seeds of peppers. Then cut again to be similar length with potatoes.
Sauce
- Add all the sauce ingredients in a small bowl and mix well.
Combining and cooking
- Take an oven dish and place a meat ball and a potato and again a meat ball and potato until all of them are finished.
- On top of the potatoes place the peppers. Make sure that the shiny parts are facing down so they do not get burnt.
- On top place the tomato slices.
- And finally pour the sauce evenly all around.
- Cook for about 45-50 minutes in a pre-heated oven at 200° Celcius.