An İzmir oven dish of meatballs, potatoes, and tomato sauce, baked together until the edges brown and the tray turns deeply savory.
30 min prep 45 min cook
Keeps the screen on · step-by-step guide · built-in timer
Knead the ground beef, grated onion, egg, breadcrumbs, and salt for 5 minutes.
Shape the meat mixture into finger-length meatballs.
Cut the potatoes into wedges and the peppers into large pieces.
Arrange the meatballs, potatoes, and peppers in the baking dish in rows.
Spoon the grated tomato and olive oil over the top, so the meatballs do not dry out in the oven.
Bake at 190°C for 42 minutes.
💡 Tip: Rest the meatballs for 10 minutes before baking, so they hold their shape better in the oven.
🍽️ Serving suggestion: Serve with rice pilaf and cacik.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~520
kcal calories
28
g protein
38
g carbs
28
g fat
8.8g
Sugar
7.8g
Fiber
1334.5mg
Sodium
11.9g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Very filling, for a really hungry day
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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