Golden Cheese-Crusted Turkish Meatball Casserole

This Turkish meatball casserole delivers all the comfort of a slow-simmered dish with a fraction of the effort. Juicy, spiced meatballs nestle into a bed of sweet bell peppers and onions, all bathed in a bright tomato broth that turns silky as it bakes.

The crowning touch is a blanket of kaşar cheese that melts into a golden, bubbly crust, while the edges crisp up just enough to add texture. Serve it straight from the oven with crusty bread for sopping up every last drop of the savory sauce.

This recipe transforms simple pantry staples into a showstopping casserole that tastes like it simmered for hours. The key is layering flavors: peppers and onions are seasoned with paprika and olive oil, then topped with hand-shaped meatballs seasoned with cumin, garlic, and a touch of onion.

A quick tomato broth keeps everything moist as it bakes, and the cheese crust adds a golden, savory finish. With just 20 minutes of prep and 30 minutes in the oven, this dish is perfect for feeding a family or impressing guests. Pair it with crusty bread to soak up the delicious sauce.

Ingredients

Why this recipe works

Baking the meatballs directly over the seasoned peppers allows the juices from the meat to mingle with the vegetables as they cook. This creates a cohesive dish where every component absorbs the flavors of the others, resulting in a more complex and satisfying taste.

The high oven temperature also helps the peppers soften and caramelize slightly, adding a subtle sweetness that balances the savory meatballs.

The tomato broth, made with just tomato paste, water, and butter, serves a dual purpose. It keeps the meatballs moist during baking, preventing them from drying out, and it becomes a luscious sauce as it reduces.

The butter adds richness and helps the sauce cling to the meatballs and vegetables, while the cheese on top melts into a protective layer that locks in moisture and creates an irresistible golden crust.

Notes and substitutions

Kaşar cheese is a Turkish semi-hard cheese that melts beautifully and has a mild, buttery flavor. If you can't find it, mozzarella or provolone are excellent substitutes, offering similar meltability and a golden finish. For a sharper taste, try a mix of mozzarella and cheddar.

The meatball mixture relies on grated onion and breadcrumbs to keep it tender. Grating the onion releases its moisture, which helps bind the meatballs without making them dense. Use a light hand when mixing and shaping the meatballs to avoid tough results. The egg is essential for structure, but don't overmix the ingredients.

• kaşar cheese: Mozzarella or provolone for a similar melt and golden crust.
• ground beef: Ground lamb or a beef-lamb blend for a richer flavor.
• breadcrumbs: Panko breadcrumbs or crushed crackers for a lighter texture.
• paprika: Smoked paprika for a deeper, smoky note.

Equipment

• Large round baking dish (about 9-10 inches)
• Mixing bowl
• Whisk
• Chef's knife
• Cutting board