Hasanpasa Kofte (Lighter)

Baked instead of fried and prepared with lighter mashed potatoes, this traditional recipe offers a delicious, high-protein meal.

Ingredients

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

• 500 g (1.1 lbs) lean ground beef (7% fat) · 760 kcal in the whole recipe
• 1 medium onion, grated (110 g) · 44 kcal in the whole recipe
• 2 cloves garlic, minced (10 g) · 15 kcal in the whole recipe
• 1 egg (50 g) · 72 kcal in the whole recipe
• 1/3 cup breadcrumbs (30 g) · 117 kcal in the whole recipe
• 1/4 cup finely chopped parsley (15 g) · 5 kcal in the whole recipe
• 2 medium potatoes, peeled and diced (350 g) · 270 kcal in the whole recipe
• 1 tbsp butter (14 g) · 100 kcal in the whole recipe
• approx. 1/2 cup low-fat milk (100 g) · 45 kcal in the whole recipe
• 1 tbsp olive oil (13 g) · 115 kcal in the whole recipe
• 1.5 tbsp tomato paste (25 g) · 24 kcal in the whole recipe
• 1/2 cup grated light kashar cheese (60 g) · 147 kcal in the whole recipe

Method

1. Peel and dice the potatoes, then boil them in salted water until soft, about 15 minutes.

   

2. In a bowl, combine ground beef, grated onion, minced garlic, egg, breadcrumbs, chopped parsley, salt, black pepper, and cumin, then knead well and shape into 4 cup-like meatball bowls.

   

3. Place the meatball cups on a lined baking tray and pre-bake in an oven preheated to 200°C (400°F) for 15 minutes.

   

4. Drain the boiled potatoes and mash them until smooth with butter, low-fat milk, salt, and black pepper.

   

5. In a small pan, heat olive oil, stir in tomato paste with 1/2 cup of warm water to dilute, and simmer for 2 minutes to make a thin tomato sauce.

   

6. Fill the baked meatball cups with the mashed potatoes, pour the tomato sauce around them, top with light kashar cheese, and bake at 200°C (400°F) for 10-12 minutes until the cheese melts and turns golden.

   

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