Oven-Baked Meatballs with Potatoes and Green Peppers

Some meals naturally find their place on a weekend table, when everyone is around and the oven can stay on a little longer. Meatballs baked with potatoes, green peppers, and tomato sauce is one of those meals for me. Familiar flavors, one baking dish, and leftovers that quietly take care of the next day.

Ingredients

For the meatballs

• 500 g ground beef

• 1 small onion, finely grated, juices included

• 2 tablespoons breadcrumbs

• 1 teaspoon salt

• Black pepper

• 1 teaspoon paprika or chili flakes

• ½ teaspoon cumin

For the baking dish

• 3 medium potatoes

• 3 to 4 mild green peppers (Çarliston or similar)

• 200 g canned tomatoes or 2 medium ripe tomatoes, peeled and grated

• 2 tablespoons olive oil

• ½ cup water

• Extra salt and black pepper for the potatoes

Instructions

Prepare the meatballs

In a bowl, combine the ground beef, grated onion, breadcrumbs, salt, pepper, paprika, and cumin. Mix gently until just combined.

Shape into oval, slightly flattened meatballs, about the size of a walnut or small egg.

Heat a wide pan over medium-high heat with a small splash of oil. Sear the meatballs for about 1 minute per side, just until lightly browned. They should remain undercooked inside. Set aside.

Prepare the vegetables

Preheat the oven to 190°C.

Peel the potatoes and slice them into medium-thick rounds or half-moons, about ½ cm thick.

Cut the green peppers into large chunks or long diagonal pieces. Keep them generous so they stay visible after baking.

Assemble the dish

Lightly oil the base of a baking dish.

Arrange the potatoes in a single layer at the bottom, slightly overlapping but not stacked. Season lightly with salt and black pepper.

Scatter the peppers over and between the potatoes.

Mix the canned tomatoes, or grated fresh tomatoes, with the water. Pour the mixture gently over the vegetables, mostly around the edges of the dish.

Place the seared meatballs on top, spacing them evenly. Press them lightly into the sauce while keeping the tops exposed.

Bake

Cover the dish tightly with foil and bake for 25 to 30 minutes.

Remove the foil and continue baking for another 15 to 20 minutes, until the potatoes are fully tender, the sauce is gently bubbling, and the meatballs are lightly browned on top.

Let the dish rest for 5 minutes before serving.

Tips

• Slice the potatoes evenly so they cook at the same pace.

• Peeling fresh tomatoes keeps the sauce smooth and balanced.

• For a bit more color, move the dish to the upper rack for the last few minutes.

Storage

Leftovers keep well in the fridge for up to 2 days. Reheat gently in the oven or on the stove with a small splash of water.