Materials
- 4 medium potatoes
- 6 green peppers
- 3 medium 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 of black pepper
- 1 pinch of parsley
Take the minced meat in the bowl where you will knead it. Grate the onion with the fine side of the grater. Wet the bread and crumble it. Add chopped parsley, salt and pepper and knead well. Prepare finger-shaped meatballs by dividing the minced meat into 18 parts. Peel and wash the potatoes and slice them into apple slices. Reserve 2 tablespoons of sunflower oil and heat the rest in the pan. Fry the potatoes first, then the meatballs, and finally the hot peppers until they turn slightly pink. Wash 2 tomatoes. Peel the skin and cut into cubes. Spread some of the chopped tomatoes in the baking dish. Arrange the meatballs and potatoes you have fried on them as you wish. Slice the remaining tomato and add it to the material. Crush the tomato paste with 1 tea glass of water and pour it over the food. Place the lightly fried peppers in the pan on the material. Add salt and peppercorns. Sprinkle the butter in small pieces over the material. Drizzle 2 tablespoons of the remaining sunflower oil over the food. Bake in the oven at 200 degrees for about 25 minutes. Serve hot.
İzmir meatball is one of the most popular dishes of the Aegean as well as the Turkish cuisine. Ramadan tables are never complete without it!
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