Tuesday, October 04, 2016

Baked Meatballs in Tomato Sauce

Just posted a photo of this dish in IG and Facebook. One of my friends asked for the recipe, then I thought why not blog about it and send her the link? So okay, writing down the recipe now and sharing it to her in a bit. Here we go.

Dyaraaan..  my most requested Turkish-style baked meatballs.


Best eaten with rice and plain yogurt on the side.

Ingredients for the meatballs:
500 grams ground beef
1 small carrot, grated
4 stems parsley, finely chopped
1 white onion, finely chopped
1 cup panko breadcrumbs
1 tsp spanish paprika
1/2 tsp cracked pepper
1 tsp black pepper, freshly ground
Salt to taste

Other ingredient:
2 medium eggplants

For the sauce mix the following:
1 tbsp tomato paste
1 tbsp olive oil
1/2 cup water

In a bowl, put all the ingredients for the meatballs and mix very well. Get a small portion and form into an elongated ball which is about 2 inches long and 1 inch thick. Don't panic, I know I said meatballs but dear, Turkish meatballs are like this, really. They are either flat like burger patties or elongated like tiny kebabs. Repeat the process until the meat mixture is done.

Divide the eggplants into three and then cut them the same length with the meatballs. Arrange meatballs and eggplant slices in a rectangular baking dish, putting them side by side, one after the other.

Finally, pour over the sauce on the meatballs then bake for 25 minutes or until the top is brown and the sauce is reduced. Enjoy!

Yield: About 5 servings.

NOTE: I forgot  to mention that I sprinkled some spring onions and cracked pepper before baking. This is very much optional. Also, instead of the two you can use chopped parsley and black pepper or other spice and herb combination that you like.

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