Name: Balkan Rice Meatballs with Peppers & Potatoes
Prep time: 20 min
Cook time: 45 min
Total time: PT-487149H33M52S
Ingredients: 500 g ground beef; ½ cup short‑grain rice (uncooked); 1 egg; ¼ cup water; 1 yellow onion, finely diced; 2 cloves garlic, minced; 2 Tbsp fresh parsley, chopped (or 1 Tbsp dried); 2 Tbsp fresh dill, chopped (or 1 Tbsp dried); 2 Tbsp fresh mint, chopped (or 1 Tbsp dried); 1 ½ tsp salt; ½ tsp black pepper; 1 tsp dried oregano; Broth & Base:; 1 cup water; 2 Tbsp tomato paste; ½ tsp salt; ½ tsp black pepper; ½ tsp dried oregano; Optional: 1 Tbsp butter + 1 Tbsp flour (to thicken); Vegetables & Topping:; 2 red bell peppers, sliced; 2 green bell peppers, sliced; 4 potatoes, cut into wedges; 1 Tbsp olive oil; ½ tsp salt; 1 tsp smoked paprika; ½ tsp black pepper; ½ tsp dried oregano

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I discovered these Balkan rice meatballs—or ćufte—baked with peppers and potatoes in a lightly spiced tomato‑broth base. They’re comforting, flavorful, and a complete meal cooked all in one dish.

Balkan Rice Meatballs with Peppers & Potatoes

Why You’ll Love This Recipe

I love how this dish brings together tender meatballs studded with rice, simmered in a aromatic broth, and finished with roasted peppers and potatoes—all in one pan. It’s hearty and layered with Eastern Mediterranean flavors yet simple enough for weeknight dinners.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
ground beef
uncooked rice
egg
onion and garlic, finely chopped
dried herbs (oregano, salt, pepper)
tomato paste
water or broth
bay leaf
red and green bell peppers, sliced
potatoes, cut into wedges
olive oil
smoked paprika
optional butter and flour paste (beurre manié)

directions

I preheat the oven to 200 °C (400 °F).
I finely chop onion and garlic, and slice the peppers and potatoes.
I whisk together tomato paste, water (or broth), and seasonings directly in an oven‑safe dish.
In a mixing bowl I combine ground beef, uncooked rice, egg, onion, garlic, dried oregano, salt, and pepper. Then I form them into golf‑ball–sized meatballs.
I nestle the meatballs into the broth in the dish, tuck in a bay leaf, and cover. I bake for about 20 minutes.
I remove the lid, check the liquid, and if it’s reduced too much I add another ¼ to ⅓ cup hot water. Optionally I stir in a beurre manié (butter + flour paste) to thicken the sauce.
I arrange the peppers and potato wedges around the meatballs—sometimes tossing the potatoes in olive oil with salt, pepper, oregano, and smoked paprika first.
I return to the oven, uncovered, and bake another 20–25 minutes until potatoes are fork tender and everything golden.
I let the dish rest about 5–10 minutes before serving. Fresh herbs add brightness at the end.

Servings and timing

I usually start with enough meat and rice to serve 4 people. Prep time is around 15 minutes, and cooking time totals roughly 40–45 minutes, including both baking stages and resting. On average, total time is about 1 hour.

Variations

I sometimes stir in butter‑flour paste (beurre manié) after the first bake to thicken the broth into a richer sauce.
I can reserve some peppers to add fresh at the end for extra color and crunch.
I swap in dried smoked paprika or add chopped fresh herbs like parsley or oregano before serving for a fresher finish.
Ground lamb, pork, or a beef-pork blend can be used instead of just beef, depending on taste preference.

storage/reheating

I store leftover meatballs and vegetables in an airtight container in the fridge for up to 2–3 days. I reheat gently in the oven or a covered pan, adding a splash of water or broth to loosen the sauce if needed. This dish doesn’t freeze well because potatoes often change texture.

FAQs

Do I need to precook the rice before mixing?

I don’t precook it. The rice cooks right inside the meatballs during baking—absorbing flavor and staying firm but tender.

Can I skip the potatoes or peppers?

Yes—I sometimes just bake the meatballs in broth alone or serve with a different side like a salad or rice. The potatoes and peppers add texture and heartiness but are optional.

How do I prevent dry meatballs?

I mix in uncooked rice and enough brothy liquid (tomato paste + water or stock), then bake covered initially—this traps moisture and keeps the meatballs juicy.

Can I make these gluten‑free?

Yes—just omit the flour in the beurre manié or skip that step entirely. The meatballs and sauce still turn out flavorful and moist.

Can I bake everything together from the start?

I’ve found it works best to bake the meatballs alone first so the rice absorbs broth evenly. Then I add the vegetables and finish baking uncovered for crisp, golden textures.

Conclusion

I find these Balkan rice meatballs with peppers and potatoes deeply satisfying and rustic—honest, fragrant flavors all in one dish. The rice‑filled meatballs stay moist, the broth has depth, and the roasted vegetables round it all out. I hope it inspires me as much in the kitchen as it does for you.