Materials
- 4 medium sized potatoes
- 6 green peppers
- 3 medium sized tomatoes
- 1 teaspoon tomato paste
- Half a teaspoon of black pepper
- 1 teaspoon of butter
- 1 cup sunflower oil (for frying)
- 1 teaspoon of salt
for meatballs
- 500 g ground beef (low fat)
- 1 onion
- 3 slices of stale bread
- 1 teaspoon of salt
- 1 teaspoon black pepper
- 1 pinch of parsley
Put the minced meat in the bowl where you will knead it. Grate the onion with the fine side of the grater. Soak the bread and crumble it. Add chopped parsley, salt and pepper and knead well. Prepare finger-shaped meatballs by dividing the minced meat mixture into 18 pieces. Peel and wash the potatoes and slice them into apple slices. Reserve 2 tablespoons of sunflower oil and heat the rest in a pan. First fry the potatoes, then the meatballs, and finally the green peppers until they turn slightly pink. Wash 2 tomatoes. Peel the skin and chop it into cubes. Spread some of the chopped tomatoes into the baking dish. Arrange the fried meatballs and potatoes on top as desired. Slice the remaining tomato and add it to the ingredients. Mash the tomato paste with 1 tea glass of water and pour it over the food. Place the green peppers that you lightly fried in the pan on top of the ingredients. Add salt and black pepper. Sprinkle the butter in small pieces over the ingredients. Drizzle 2 tablespoons of the remaining sunflower oil over the dish. Bake in the oven at 200 degrees for about 25 minutes. Serve hot.
Izmir meatballs are one of the most popular dishes of Turkish cuisine as well as Aegean. Ramadan tables are never complete without it!
