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Oven Baked Meatballs and Potatoes
Recipe for Oven Baked Meatballs and Potatoes Sliced Yukon Gold potatoes lined with Turkish meatballs, topped off with peppers, tomatoes, garlic, parsley, drizzled with tomato sauce, and baked in the oven for perfection. A crowd pleaser that is also esthetically pleasing to the eye. This recipe is adapted (with changes) from Refika'nin Mutfagi's Patates Kofte Dizme recipe.
Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
Servings: 6 servings
Calories: 269 kcal
Course:
Dinner
Cuisine:
Turkish
Ingredients
- 1 serving of Turkish Meatballs
- 5-6 medium size Yukon Gold potatoes* washed under called water (no need to peel)
- 2 teaspoon kosher salt divided
- ½ cup cherry tomatoes sliced thinly
- ½ cup peppers sliced thinly
- 3 cloves of garlic minced
- ½ cup of Italian parsley chopped plus more as garnish at the end
- 2 tablespoons butter cut into small cubes
- ½ cup tomato sauce
- ¼ cup water
Instructions
- Pre-heat the oven to 450 F degrees.
- Prep your Turkish meatballs as directed in the recipe. Roll them into balls. For a 10-inch plate that is 2-inches wide, you will need 21 meatballs.
- Slice each potato into 1/2 -inch thick slices. Season each slice with 1 1/2 teaspoons of kosher salt.
- Place a slice of potato in the palm of your hand and put a meatball on top. Shape the meatball in a way that will be similar to the size of the potato. Place it on a large plate and continue with the rest of the potato slices and meatballs.
- Arrange the potato slices and meatballs like I did in the video above, starting from the outer corners and ending in the middle. For a 10-inch plate, you should have 17 meatballs+potatoes and 3-4 in the middle.
- Garnish with cherry tomatoes, peppers, garlic, and parsley. Spread cubed butter on top.
- Mix tomato sauce, water, and rest of the salt in a cup. Pour the mixture over the meatballs and potatoes.
- Cover it first with parchment paper and then with aluminum foil. Bake in the preheated oven for 55 minutes. Then remove the parchment paper and aluminum foil and bake for another 20 minutes.
- Sprinkle it with more parsley and serve.
Cup of Yum
Notes
- The dish that I used is an oven-proof 10-inch pie dish that is 2 inches deep.
- Be sure to pick potatoes that are similar in size.
- For freezing instructions please read the blog post.
- The timing listed above doesn't reflect the time it requires to prep the meatballs.
Nutrition Information
Calories
269kcal
(13%)
Carbohydrates
33g
(11%)
Protein
12g
(24%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Cholesterol
34mg
(11%)
Sodium
345mg
(14%)
Potassium
979mg
(28%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
195IU
(4%)
Vitamin C
49mg
(54%)
Calcium
38mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 269
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 12g | 24% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 34mg | 11% |
| Sodium | 345mg | 14% |
| Potassium | 979mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 195IU | 4% |
| Vitamin C | 49mg | 54% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.