Traditional Turkish Meatball Stew with Potatoes
393kcal
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
- Mix ground beef, breadcrumbs, onion, and spices. Knead for 7-8 minutes until smooth.
- Roll the meat into marble-sized balls and toss them in a tray with 1 tbsp of flour.
- Sauté the diced onions in oil until translucent, then add the tomato paste.
- Add the cubed potatoes and sauté with the paste for 2-3 minutes.
- Pour in 4 cups of hot water and bring to a boil.
- Gently drop the floured meatballs into the boiling stew. Add salt and pepper.
- Simmer on low heat until the potatoes are tender and the sauce has thickened.
Nutrition
Calories393kcalCarbohydrates31gProtein15gFat24gSaturated Fat7gPolyunsaturated Fat6gMonounsaturated Fat8gTrans Fat1gCholesterol45mgSodium467mgPotassium787mgFiber4gSugar4gVitamin A128IUVitamin C26mgCalcium60mgIron3mg
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.