This potato and meatball recipe is a dinner game-changer
Meatballs can be more than just spaghetti toppings. With a slightly different approach, they can be their own full-course meal! Turkish cooking channel Enfes Yemek Tarifleri has a gnarly recipe for baked meatballs, and they’re kind enough to share it with all of us!
The humble meatball doesn’t just come in the size you’re used to.
By true Italian standards, the meatballs in spaghetti and meatballs are quite big. The Italians tend to use smaller, marble-sized ones in their pasta. Then, there’s the big variety that we’ll prepare here!
This recipe calls for potatoes. They’re an important component, so be sure to give them extra attention. First, take 5 potatoes and put them in boiling water.
With the taters in the water, grab a knife and finely chop 150 grams of cabbage.
The keyword is “finely.”
Grab a mixing bowl for the next bit! Bring out 500 grams of ground beef and grate 2 cloves of garlic and 1 onion. Next to go in the bowl are 60 grams of wheat flour and 8 grams of salt. Follow it up with black Pepper, cumin, paprika, thyme and parsley.
Once that’s done, add 30ml of vegetable oil and mix the whole thing into a dough.
After mixing the first time, add 2 eggs then mix it a second time. This’ll turn into juicy meatballs later on. For that to happen, take a big piece out of the mixture and roll it into an appropriate shape. Place it in a tray, and do the same for the rest of the (soon to be) meatballs.
You can already see the start of a meatball at this stage. We aren’t just cooking these over a pan, though. These are oven-cooked meatballs, and they’re going to taste amazing!
You’re making big, chunky meatballs with sauce and toppings of their own!
Make a little opening on the top of the meatballs, then put them in the oven. Bake them at 220 degrees (celsius) for 30-35 minutes.
Coming back to our potatoes, mash the potatoes you just boiled. We’re not just adding normal mashed potatoes to these meatballs, no way. They need cheese. Cheese always makes things better, and they’ve always complimented meat and potatoes nicely.
Add 50 grams of cheddar to those mashed potatoes, then 30ml of milk, 4 grams of salt, some allspice, then mix it up.
When you’re done mixing it up, take a sizable piece and roll it up. Repeat that step until the whole potato mixture is used up. When the meatballs make it out of their first trip to the oven, take them out and top them with the potatoes. Imagine taking a bite out of those!
Well, you’ll soon be able to.
Obviously, a bit of sauce is a must here. We’ve already added cheese and potatoes, and meatballs without sauce just isn’t right. The sauce is pretty easy to make, thankfully.
Take 60 grams of tomato paste and 300ml of boiling water, then mix in a bowl. Pour it over the meatballs and add 100 grams of cheddar cheese again.
It may not exactly scream “healthy”, but it never hurts to treat yourself once in a while, right?
Bake it in the oven again at 220 degrees (celsius again!) for half an hour. This is the last step. When they’re done, you can finally enjoy the scrumptious meatballs you worked so hard to make.
These should be shared with someone too, so offer some to your friends or guests.
Watch the video below!
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