Baked Kofta Meatballs with Potatoes in Tomato Sauce
Tender beef kofta meatballs packed with fresh herbs and peppers are lightly browned, then baked over sliced potatoes in a fragrant, spiced tomato sauce. A comforting, flavorful Mediterranean family dinner that is easy to prepare.
Ingredients for 4 portions
Instructions
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1
Place 1/2 onion and 2 garlic cloves into a food processor and pulse until finely chopped.
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2
Add 1/3 each of green, red, and orange bell peppers along with the parsley, and pulse until minced.
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3
Add the ground beef, 1 tsp salt, 1/4 tsp coriander, 1/4 tsp paprika, 1/4 tsp barbecue spices, 1/4 tsp Italian seasoning, 1/4 tsp cumin, and 1 tbsp olive oil. Blend until thoroughly combined.
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4
Transfer the mixture to a bowl, add 3 tbsp bread crumbs and 1 egg, and mix well. Roll into small bite-sized meatballs.
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5
Heat frying oil in a skillet over medium heat and sear the meatballs until browned on all sides; remove and set aside.
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6
In a separate skillet, melt 1 tsp butter with 2 tbsp olive oil. Add 1/2 chopped onion and sauté until softened.
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7
Stir in 1/2 cup tomato sauce, 1/2 tsp black pepper, 1 tsp salt, 1/2 tsp sugar, 1/4 tsp turmeric, 1/4 tsp cayenne pepper, 1/4 tsp garlic powder, 1/4 tsp coriander, and 1/4 tsp paprika.
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8
Peel and slice 500g of potatoes into rounds, add to the sauce, stir to coat, and simmer covered over medium heat for 5 minutes.
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9
Pour in 1/2 cup water, cover and cook for another 5 minutes, then stir in an additional 1/2 cup water and the crumbled chicken bouillon cube.
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10
Transfer the sauced potatoes into an oven-safe baking dish, arrange the browned meatballs over top, and scatter sliced red bell pepper and green onions.
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11
Cover the dish tightly with parchment paper and aluminum foil, then bake at 350°F (175°C) for 30 to 35 minutes until the potatoes are tender.
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12
Uncover, garnish with freshly chopped green onions or parsley, and serve warm with steamed rice.
