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
Instructions
Preheat oven to 200 °C (400 °F).
In a large mixing bowl, combine beef, rice, egg, water, onion, garlic, herbs, salt, pepper, and oregano. Mix gently and form golf‑ball‑sized meatballs.
In an oven‑safe baking dish, whisk together tomato paste, water, salt, pepper, and oregano; add optional beurre manié if thicker sauce is desired.
Nestle meatballs into the liquid and add a bay leaf. Cover dish and bake for 15–20 minutes.
If sauce has reduced too much, stir in about ¼–⅓ cup more hot water.
Arrange sliced peppers around the meatballs. In a bowl, toss potato wedges with olive oil, salt, pepper, smoked paprika, and oregano, then nestle them around the peppers and meatballs.
Cover and bake for an additional 20–25 minutes, until potatoes are fork‑tender and meatballs are cooked through.
Let rest 5–10 minutes before serving. Garnish with additional fresh parsley, dill, or mint.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main course
