Baked Izmir Meatballs

By baking both the lean meatballs and potatoes with a light brush of olive oil instead of traditional deep-frying, we preserve the comforting classic flavors while drastically cutting down on saturated fats.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 400g lean ground beef (93% lean) · 608 kcal in the whole recipe
• 1 medium onion, grated · 40 kcal in the whole recipe
• 40g whole wheat breadcrumbs · 142 kcal in the whole recipe
• 1 medium egg · 72 kcal in the whole recipe
• 15g fresh parsley, finely chopped · 5 kcal in the whole recipe
• 450g potatoes, cut into wedges · 346 kcal in the whole recipe
• 2 green bell peppers, sliced · 20 kcal in the whole recipe
• 2 medium tomatoes, sliced · 54 kcal in the whole recipe
• 30g tomato paste · 31 kcal in the whole recipe
• 20g olive oil · 180 kcal in the whole recipe
• 1.5 cups warm water
• Salt, black pepper, cumin, and oregano to taste

Method

1. In a bowl, thoroughly knead the ground beef, grated onion, breadcrumbs, egg, finely chopped parsley, and spices. Shape the mixture into oval, finger-sized meatballs.

   

2. Toss the wedge-cut potatoes with 1 tablespoon of olive oil and a pinch of salt.

   

3. Arrange the meatballs and potatoes alternately in a baking dish, tucking the sliced tomatoes and green peppers in between.

   

4. Whisk the tomato paste with warm water and the remaining olive oil until smooth. Pour this sauce over the dish and bake in a preheated oven at 200°C (400°F) for about 40-45 minutes, until the potatoes are tender and the meatballs are nicely browned.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.