At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 12 meatballs (6 servings)
• Prep time: 30 minutes
• Cook time: 30 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 12 meatballs (6 servings).

• Calories: 380 kcal
• Protein: 24 g
• Carbohydrates: 25 g
• Fat: 20 g
• Sodium: 999 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Meatballs

Have these measured and ready before you begin.

• 500 g (17.6 oz) medium-fat ground beef (about 85% lean)
• 1 egg
• 1 yellow onion
• 1–2 sprigs parsley
• 3–4 tbsp plain dry breadcrumbs
• 1 tsp fine salt
• 1 tsp ground black pepper
• 1 tsp ground cumin

Mashed Potato Filling

• 1 1/2 pounds (680 g) Yukon Gold potatoes
• scant 1/2 cup (100 ml) milk
• 1 tbsp butter

Topping

• 3/4 cup plus 1 tablespoon (200 ml) grated kaşar (or low-moisture mozzarella)

Sauce

• 1 1/2 tbsp tomato paste
• 3/4 cup plus 1 tablespoon (200 ml) water
• 1 tsp fine salt
• 1 tsp dried oregano

Directions

1. Heat the oven to 375°F (190°C). Combine the ground beef, egg, grated onion, chopped parsley, breadcrumbs, salt, black pepper, and cumin; knead until cohesive. Shape into 12 cups with deep centers.

2. Peel and quarter the potatoes and boil them in water until tender. Drain well, then mash while hot with the milk and butter.

3. Fill each meatball cup with mashed potato, arrange in a baking dish, and bake for 15 minutes.

4. Whisk the tomato paste, water, salt, and oregano and pour the sauce around the meatballs. Sprinkle the kaşar over the potato filling.

5. Return to the oven for about 15 minutes, until the cheese is golden and the meat centers reach 160°F (71°C).

6. Serve hot.

Sources

1. USDA FoodData Central — April 2026 data release