Turkish Meatball Stew with Potatoes

Cooked in a single pot with lean beef and wholesome vegetables, this traditional stew provides rich protein and comforting nourishment.

Ingredients

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

• 450 g lean ground beef (7% fat) · 684 kcal in the whole recipe
• 2 tbsp rice (30 g) · 108 kcal in the whole recipe
• 1 egg · 72 kcal in the whole recipe
• 1 medium onion, grated (110 g) · 44 kcal in the whole recipe
• 1/4 bunch fresh parsley, finely chopped (10 g) · 4 kcal in the whole recipe
• 1 tbsp flour (15 g) · 52 kcal in the whole recipe
• 1.5 tbsp olive oil (20 g) · 177 kcal in the whole recipe
• 1.5 tbsp tomato paste (25 g) · 24 kcal in the whole recipe
• 1 medium carrot, diced (100 g) · 41 kcal in the whole recipe
• 2 medium potatoes, diced (300 g) · 231 kcal in the whole recipe
• Salt, black pepper, cumin, dry mint, and warm water

Method

1. Knead the lean ground beef, washed rice, grated onion, egg, chopped parsley, salt, black pepper, and cumin in a bowl until smooth, then shape into small bite-sized meatballs and coat lightly with flour.

   

2. Heat the olive oil in a pot over medium heat, add the tomato paste, diced carrot, and diced potatoes, and sauté for 3-4 minutes.

   

3. Pour 5 cups of hot water into the pot and bring to a simmer, then carefully add the floured meatballs, salt, and dry mint into the pot.

   

4. Cover with a lid and simmer gently on low heat for about 20-25 minutes until the vegetables and meatballs are tender and the sauce thickens.

   

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