Classic Izmir-Style Meatballs with Tomato Sauce and Potatoes

Place the ground meat in a large bowl and add the grated onion.

Squeeze excess moisture from the soaked bread crumbs and add them to the meat.

Add parsley, egg, salt, black pepper, cumin, and red pepper. Knead the mixture for 3–4 minutes until smooth, elastic, and well combined.

With lightly wet hands, shape the mixture into small oval meatballs about the size of a walnut.

Heat the oil in a wide pan over medium heat. Fry the meatballs, turning gently, until browned on all sides. Remove and set aside.

In the same pan, add the grated tomatoes, tomato paste, crushed garlic, and sliced peppers. Cover and cook for a few minutes until the sauce begins to thicken.

Stir in the boiling water, then return the meatballs to the pan. Simmer gently for 7–8 minutes, allowing the meatballs to cook through and absorb the sauce.

Meanwhile, fry the sliced potatoes in oil until golden and crisp.

Serve the meatballs with the potatoes on the side, or add the potatoes to the pan just before serving so they soak up the tomato sauce.

Optional oven method: Arrange raw meatballs on a lightly oiled baking tray, pour the prepared sauce over them, and bake at 170°C (340°F) until fully cooked and lightly browned.