This Izmir Meatballs recipe comes together in about 30 minutes and utilizes the magic of sheet pan cooking for a quick and easy weeknight dinner that your family will love! You can switch up the ingredients to suit your taste or use it as a “clean out the fridge” meal to get rid of leftovers and odds and ends! Trust me, you’ll be glad you made these meatballs, and the best part? They are packed with flavor.
Ingredients Breakdown
- 1 Medium Onion (Pureed)
- ¼ Cup Breadcrumbs
- 1 Teaspoon Black Pepper
- ½ Teaspoon Cumin
- 1 Teaspoon Paprika
- 1 Teaspoon Salt
- 500 g Ground Beef or Lamb (15% Fat)
- 1 Medium Egg
- 2 Tablespoons Parsley (Chopped)
- 4 Medium Potatoes
- ½ Cup Vegetable Oil (or Sunflower Oil for Frying)
- 2 Tablespoons Olive Oil
- 1 Tablespoon Tomato Paste
- 3 Medium Tomatoes (Pureed)
- 2 Cloves Garlic (Minced or Mashed)
- 1 Teaspoon Salt
- 1½ Cups Hot Water
- 2 Medium Tomatoes (for Topping)
- 1 Medium Green Bell Pepper (or 3 Turkish Green Peppers, Sliced)
- 2 Tablespoons Parsley (Chopped, for Garnish)
How to Make Izmir Meatballs
Meatballs and Potatoes:
- Preheat your oven to 400°F (200°C). The anticipation is already building!
- In a large bowl, mix together the pureed onion, breadcrumbs, black pepper, cumin, paprika, salt, ground beef or lamb, egg, and parsley until well combined. Get in there and mix with your hands, it’s the best way!
- Form the meat mixture into small balls, about the size of a golf ball. Place them on a sheet pan.
- Slice the potatoes thinly and scatter them around the meatballs, don’t crowd them!
- Drizzle olive oil over the meatballs and potatoes. Sprinkle with a couple pinches of salt and pepper; the aroma will start percolating!
- Bake for about 15 minutes, or until the meatballs are lightly browned and the potatoes are tender.
Tomato Sauce:
- For the sauce, heat up some vegetable oil in a medium saucepan over medium heat. Add the tomato paste and cook until fragrant, stirring frequently, about 1-2 minutes.
- Stir in the pureed tomatoes, garlic, and salt. You’ll want this simmering, so bring to a simmer and then reduce heat. Let it cook for about 10 minutes until the flavors meld together.
- Gradually stir in the hot water. Cook for an additional 10 minutes or so until the sauce thickens to your liking.
Assemble and Bake:
- Once the meatballs and potatoes are done, increase the oven temperature to 425°F (220°C).
- Pour the tomato sauce over the meatballs and potatoes and gently stir to combine.
- Top with sliced tomatoes and bell peppers, and sprinkle a bit more parsley on top.
- Return to the oven for an additional 10-15 minutes until everything is bubbly and golden.
There you have it! Your kitchen will smell heavenly, and the best part? You’ve got a meal that’s sure to impress!
Why I Love This Recipe
This is my go-to recipe when I want something comforting and quick, seriously, it checks all the boxes! I’m a real sucker for anything that’s loaded with flavor and made in one pan, and these Izmir meatballs deliver all that and more! It’s a dish my whole family enjoys, and it always gets gobbled up. The best part is: you can use whatever you have on hand, making it a champion of adaptability.
If you loved this Izmir Meatballs recipe, be sure to check out my Kuru Fasulye Recipe (Turkish Beans), my Turkish Inspired Eggs Cilbir, or my Turkish Lamb Stew!
Why This Recipe Works
Customizable
This recipe is incredibly versatile, you can swap ingredients based on what you already have in your pantry or fridge. Don’t want beef? Go for lamb or turkey. Use up those random vegetables you have lying around. The possibilities are endless!
Quick & Easy
The entire meal comes together in about 30 minutes, making it a perfect choice for busy weeknights. Just mix, bake, and enjoy. Honestly, clean-up is a breeze too!
Comfort Food
This dish delivers comfort with every bite. Think tender meatballs in a vibrant tomato sauce, paired with crispy potatoes. It’s like a warm hug from your grandma; you just can’t go wrong.
Crowd-Pleaser
Whether it’s a family dinner or a gathering of friends, this dish will be a hit. Everyone loves a hearty meatball meal, and the kids will be asking for seconds!
Make-Ahead Friendly
Want to prep for the week? Make the meatballs ahead of time and freeze them. Just pull them out when you need a quick dinner solution, what could be easier?
Serving Suggestions
You can enjoy your Izmir meatballs with a side of crusty bread, a simple green salad, or even over rice or pasta. They also pair well with tzatziki or a cucumber-yogurt salad if you’re feeling fancy!
Storage
If there are any leftovers (but let’s be real, that’s a big “if”), store them in an air-tight container in the fridge for up to 3 days.
Reheating Instructions
Reheat gently on the stovetop over low heat, or pop them in the microwave for a quick meal update. You’ll want to add a splash of water to keep them moist.
Freezer Friendly: Yes!
Yep, these meatballs freeze beautifully! Just cool completely before transferring them to a freezer-safe bag, and they’ll last up to 3 months.
So, are you ready to make these irresistible Izmir meatballs? Your family will be singing their praises, and you’ll be the hero of the dinner table! Enjoy, friends! Follow us on Pinterest for daily meal inspiration!
Izmir Meatballs
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix together the pureed onion, breadcrumbs, black pepper, cumin, paprika, salt, ground beef or lamb, egg, and parsley until well combined.
- Form the meat mixture into small balls, about the size of a golf ball. Place them on a sheet pan.
- Slice the potatoes thinly and scatter them around the meatballs—don’t crowd them!
- Drizzle olive oil over the meatballs and potatoes and sprinkle with salt and pepper.
- Bake for about 15 minutes, or until the meatballs are lightly browned and the potatoes are tender.
- In a medium saucepan, heat vegetable oil over medium heat. Add the tomato paste and cook until fragrant, about 1-2 minutes.
- Stir in the pureed tomatoes, garlic, and salt. Bring to a simmer and reduce heat, cooking for about 10 minutes until the flavors meld.
- Gradually stir in hot water and cook for an additional 10 minutes or until the sauce thickens.
- Increase the oven temperature to 425°F (220°C).
- Pour the tomato sauce over the meatballs and potatoes and gently stir to combine.
- Top with sliced tomatoes and bell peppers, and sprinkle with parsley.
- Return to the oven for an additional 10-15 minutes until everything is bubbly and golden.