Baked Meatballs with Potatoes, Peppers, and Tomato
Long meatballs, potatoes, peppers, and tomatoes baked together under a savory tomato sauce.
By Moow Editorial ·
- Shallow-fry in a thin layer of oil, drain well, and let the meatballs finish cooking in the tomato sauce.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: Makes 4 medium portions
- Prep time: 40 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 Makes 4 medium portions.
- Calories: 590 kcal
- Protein: 33 g
- Carbohydrates: 53 g
- Fat: 28 g
- Sodium: 453 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 lean ground meat (1.1 lb)
- 1 onion, grated
- 1 large egg
- 1/2 bunch parsley, chopped
- 1/2 cup (55 g) plain breadcrumbs
- 1 pinch ground black pepper
- 1 pinch Aleppo-style red pepper flakes
- 1 pinch dried oregano
- 1 pinch salt
Vegetables
- 4 potatoes, cut into medium half-moons
- 6 Anaheim or Cubanelle peppers
- 1 tomato, sliced
- 1/2 cup (120 ml) neutral oil, for shallow-frying
Tomato Sauce
- 2 tomatoes, grated
- 1 onion, grated
- 1 level tablespoon tomato paste
- 2 tablespoons neutral oil
- 1 1/2 cups (360 ml) hot water or low-sodium beef stock
Directions
1. Knead all meatball ingredients together for about 10 minutes, shape into 3-inch logs, and refrigerate for up to 1 hour if time allows.
2. Heat the frying oil to 350°F (175°C). Shallow-fry the potatoes, peppers, and meatballs in batches just until lightly colored; they will finish in the oven.
3. Arrange the vegetables in a baking dish, place the meatballs over them, and add the sliced tomato.
4. Sauté the grated onion in the sauce oil, add the grated tomatoes and tomato paste, and cook briefly.
5. Whisk the hot water or stock into the tomato sauce, then pour it over the dish.
6. Bake at 350°F (175°C) for 35–40 minutes, until the potatoes are tender and the meatballs reach 160°F (71°C).
Sources
Contains egg and wheat. Cook meatballs to 160°F (71°C); handle hot frying oil carefully and keep raw meat separate from vegetables used for serving.