Turkish meatballs, home-style

Ingredients for 4 servings:

• 600 g minced beef
• 2 slices white bread, without crust
• 2 m.-sized onion(s)
• 2 garlic cloves
• 1 bunch of flat-leaf parsley, finely chopped
• 1 egg(s)
• 2 m.-large tomato(s), peeled
• 2 bell peppers, pointed, light green
• 40 g butter
• ½ tsp thyme, dried
• 500 g potatoes, medium-sized, preferably of the same size
• Salt
• Pepper, from the mill

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes

Ev köftesi

In a bowl, knead the minced meat, the soaked, squeezed, and torn bread, 1 grated onion, the crushed garlic cloves, the finely chopped parsley, the egg, salt, and pepper thoroughly. Using a tablespoon, scoop out 1 portion of the minced meat and shape into oval, flat patties. This yields about 20 patties. Dice the second onion and the peeled tomatoes, and finely slice the bell pepper. Heat butter in a saucepan, sauté the vegetables, stir in 1/4 liter of water, the salt, and the thyme, and sauté for 5 minutes. Peel the potatoes and cut into 1 cm thick slices. Arrange as many potato slices as there are patties in a round dish, side by side in a circle. Place a patty on each slice and spread the vegetable sauce over it. If desired, place the remaining diced potatoes between them. Bake in a preheated oven at 200°C for about 45 minutes. Serve with fresh flatbread.