An Aegean-style tray bake of cumin-spiced meatballs and fried potatoes, baked with green peppers and tomatoes in a tomato-paste sauce. Great with bread to mop up the sauce.
Ingredients
Instructions
- 1
Grate the onion and crush the garlic. Knead the ground beef with the breadcrumbs, onion, garlic, egg, cumin, black pepper and half of the salt for 4-5 minutes, then shape into 16 oblong meatballs.
- 2
Cut the potatoes into thick wedges. Heat the sunflower oil in a frying pan and fry the potatoes over medium-high heat for 6-8 minutes until lightly golden; drain on paper towels.
- 3
In the same oil, sear the meatballs for 2-3 minutes on each side.
- 4
Arrange the meatballs and potatoes alternately in a large baking dish, tucking in the green peppers and half of the tomatoes, sliced.
- 5
Grate the remaining tomatoes and mix with the tomato paste, water and remaining salt; pour over the dish.
- 6
Bake at 180 °C for 30-35 minutes, until the potatoes are tender and the sauce has thickened.
Nutrition
Per serving
| Calories | 550 kcal |
|---|---|
| Protein | 24 g |
| Carbs | 34 g |
| Fat | 37 g |
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