Golden Baked Meatballs with Peppers and Melted Cheese Step-by-step instructions

Before you start

Preheat the oven to 350°F (175°C). Have all your ingredients prepped: grate the onion, mince the garlic, chop the parsley, slice the onions and peppers, and grate the cheese.

Tear a large piece of parchment paper and set it aside. Arrange the racks in the oven so the baking dish fits comfortably with room for broiling.

Instructions

Prep and Shape

1. 1Prepare the Meatballs
   In a large bowl, combine the ground beef, grated onion, minced garlic, breadcrumbs, sparkling water, chopped parsley, cumin, paprika, chili flakes, and salt. Use your hands to mix everything until just combined; do not overmix. Shape the mixture into plump, round meatballs, about 1.5 inches in diameter. Set them aside on a plate.
   Look for The mixture should be moist and hold together when pressed, but not sticky.
   Tip Wet your hands lightly with cold water to prevent the mixture from sticking while shaping.
2. 2Season the Vegetables
   In the bottom of a large baking dish, scatter the sliced onions, green peppers, red capia peppers, and sliced garlic. Drizzle with olive oil, then sprinkle with oregano, chili flakes, and salt. Toss everything with your hands to coat the vegetables evenly in the oil and seasonings.
   Look for The vegetables should be glossy with oil and well-coated with the spices.
   Tip Choose a baking dish that holds the vegetables in a single layer for even roasting.

At the end of this phase, the meatballs are shaped and the vegetables are seasoned in the baking dish. The kitchen smells of garlic, cumin, and paprika. The meatballs should be firm but slightly soft to the touch. The vegetables should be evenly coated with oil and spices, ready for baking.

Bake and Top

3. 3Assemble the Dish
   Nestle the meatballs evenly among the seasoned vegetables in the baking dish, tucking them slightly into the vegetables so they stay moist. In a small bowl, whisk together the tomato paste, red pepper paste, and hot water until smooth. Pour the sauce evenly over the meatballs and vegetables.
   Look for The sauce should cover the bottom of the dish and come partway up the meatballs.
   Tip Tilt the dish gently to spread the sauce without disturbing the meatballs.
4. 4Cover and Bake
   Tear a large piece of parchment paper, crumple it into a loose ball, then flatten it and wet it lightly under running water. Place the damp parchment directly over the baking dish, tucking it around the edges. Transfer to the oven and bake at 350°F (175°C) for 30 minutes, until the vegetables are tender and the meatballs are cooked through.
   Look for The sauce should be bubbling around the edges and the meatballs should look firm.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip The damp parchment traps steam and keeps the dish moist while baking.
5. 5Add the Cheese
   Carefully remove the baking dish from the oven and discard the parchment paper. Sprinkle the grated kashar cheese evenly over the meatballs and vegetables. Return the dish to the oven, uncovered, and broil for 5 minutes, until the cheese is melted, browned, and bubbly.
   Look for The cheese should be golden and bubbling, with some spots of deep brown.
   Tip Watch the broiler closely; cheese can go from golden to burnt quickly.

After 30 minutes of baking, the dish is bubbling and the meatballs are cooked through. The vegetables have released their juices and are tender.

The parchment paper has trapped steam, keeping everything moist. When you remove the cover, the aroma of roasted peppers and spices fills the air. The cheese is then sprinkled over the top.

Broil and Serve

6. 6Rest and Serve
   Remove the baking dish from the oven and let it rest for 5 minutes. Use a large spoon to scoop out portions of meatballs with the peppers and melted cheese onto warm serving plates. Spoon any extra sauce from the dish over the top. Serve hot.
   Look for The cheese should stretch when lifted, and the meatballs should be juicy.
   Tip Resting allows the juices to redistribute, making the meatballs more tender.

The cheese is golden and bubbly, with browned spots from the broiler. The meatballs are juicy and the peppers are caramelized. When you scoop out a portion, the cheese stretches in a long pull. The sauce is rich and glossy. The dish is ready to be served immediately.

Common mistakes

A common mistake is overmixing the meatball mixture, which can result in dense, tough meatballs. Mix just until the ingredients are combined. Another pitfall is skipping the damp parchment paper — it helps keep the dish moist during baking.

If you forget it, the meatballs may dry out. Also, be careful not to over-broil the cheese; it can burn quickly. Keep a close eye on it during the last few minutes.

How to tell it’s done

The dish is done when the meatballs reach an internal temperature of 160°F (71°C) and the vegetables are tender and caramelized. The cheese should be melted, golden brown, and bubbly.

To check the meatballs, insert an instant-read thermometer into the center of a meatball; it should read 160°F (71°C). The sauce should be thickened and the edges of the dish lightly browned.

• Ground meat: 160°F (71°C) in the thickest part