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A pot of Turkish meatball stew with diced potatoes in a rich red tomato broth.

Traditional Turkish Meatball Stew with Potatoes

A heartwarming Turkish stew featuring marble-sized beef meatballs and diced potatoes simmered in a rich tomato-onion broth.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 people
Course: Main Course
Cuisine: Turkish
Calories: 393
Ingredients Equipment Method Video Notes

Ingredients
  

For the "Misket" Meatballs:
  • 9 oz Ground Beef
  • ¼ cup Breadcrumbs
  • 1 small Onion (grated and juice squeezed out)
  • ½ tsp Cumin
  • ½ tsp Black Pepper
  • Salt (to taste)
  • 1 tbsp All-purpose Flour
For the Stew
  • 2 medium Potatoes (peeled and cubed)
  • 1 medium Onion (finely diced)
  • 2 tbsp Tomato or Pepper Paste
  • 3-4 tbsp Vegetable Oil
  • 4 cups Hot Water
  • Salt and Black Pepper (to taste)

Equipment

  • Deep Soup Pot: Large enough to hold the meatballs and potatoes without overcrowding.
  • Mixing Bowl: For kneading the meatball dough.
  • Box Grater: For the onion and potatoes.
  • Slotted Spoon: Helpful for gently handling the meatballs.

Method
 

  1. Mix ground beef, breadcrumbs, onion, and spices. Knead for 7-8 minutes until smooth.
    Kneading ground beef and spices for Turkish meatballs.
  2. Roll the meat into marble-sized balls and toss them in a tray with 1 tbsp of flour.
    Small marble-sized meatballs coated in white flour in a tray.
  3. Sauté the diced onions in oil until translucent, then add the tomato paste.
    Sautéing onions and tomato paste in a large pot.
  4. Add the cubed potatoes and sauté with the paste for 2-3 minutes.
    Diced potatoes being sautéed with tomato paste in a pot.
  5. Pour in 4 cups of hot water and bring to a boil.
    Pouring hot water into a pot of sautéed potatoes and onions.
  6. Gently drop the floured meatballs into the boiling stew. Add salt and pepper.
    Dropping flour-coated meatballs into a boiling red stew.
  7. Simmer on low heat until the potatoes are tender and the sauce has thickened.
    A bubbling pot of Turkish meatball and potato stew on a stovetop.

Video

Notes

If the stew looks a bit thin, mash one or two of the cooked potato cubes against the side of the pot with your spoon and stir it back in. This releases extra starch and makes the sauce even creamier! Serve hot at 65-75°C (150-167°F) with a side of crusty bread.