Baked Meatball Stew

Baked Meatball Stew

Baked Meatball Stew
Origin: Turkish
Difficulty: Easy

Ingredients:

Meatball:

-(Must) Ground beef (250 gr or equivalently 0.5 Ibs)

-(Must) 1 medium onion, grated

-(Must) 2 tbsp bread crumbs

-(Optional) 1 tsp cummin

-(Optional) 1 tsp sumac

-(Optional) Parsley, chopped

-(Optional) Salt, Pepper 

Stew:

-(Optional) 1 Zucchini, peeled, largely chopped

-(Optional) 2 Eggplant, peeled, largely chopped

-(Must) 3 Tomatoes, peeled, chopped
-(Optional) 3-4 Potatoes, peeled, largely chopped
-(Optional) 1 Onion, peeled, chopped
-(Optional) 6  Clove of garlic, peeled, chopped
-(Optional) 3 Green Pepper, largely chopped
-(Optional) 1 tsp dried mint
-(Optional) 1 tsp dried mint
-(Optional) 1 tsp red pepper
-(Optional) 1 tsp pepper
-(Optional) 1 tsp thyme
-(Optional) 1/2 tbsp tomato paste
-(Optional) 1/2 tbsp red pepper paste
-(Optional) 6 tbsp olive oil
-(Optional) Salt

Directions:

Mix all ingredient of stew in large trey. 

In a large bowl, knead all ingredients of meatballs. Shape in size of 1/2 egg. Put vegetables to oven bags and add meatball on vegetables. Cook in 180C / 350F for about 50 minutes. Serve with steamed rice. Bon appetit!

Baked Meatball Stew

Estimetad Nutrition Values  (by myfitnesspal.com)
Serves:6	Calorie	Carbs	Fat	Protein	Sugar
Per Serving	375 kcal	37 gr	19 gr	16 gr	7 gr