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İzmir köfte — Turkish meatballs baked with potatoes and peppers

Why it worksEverything cooks on one tray. The meatballs brown first, then the tomato water turns into a sauce as it bakes.

Ingredients

• 500 g beef mince
• 60 g bread
• 1 eggs
• 100 g onions
• 4 g ground cumin
• 800 g potatoes
• 320 g bell pepper
• 300 g tomatoes
• 40 g tomato purée
• 30 ml sunflower oil

Method

1. Heat the oven to 200 °C (fan oven 180 °C). Grate the onion. Tear the bread into very small crumbs.
2. Mix the mince with the onion, bread, egg, cumin, 1 teaspoon of salt and some pepper. Shape it into twelve short, flat logs.
3. Cut the potatoes into thick wedges and the peppers into strips. Put the potatoes, peppers and meatballs on a large oven tray. Pour over the oil and turn everything to coat it.
4. Bake for 20 minutes, until the meatballs start to brown.
5. Mix the tomato purée with 300 ml of hot water and a pinch of salt. Slice the tomatoes and put them on the tray. Pour the tomato water over everything.
6. Bake for 25 more minutes, until the potatoes are soft and the meatballs are cooked through with no pink inside.

A portion: about 650 kcal · 33 g protein · 51 g carbs · 34 g fat