Golden Cheese-Crusted Turkish Meatball Casserole Step-by-step instructions

Before you start

Before starting, heat the oven to 400°F (200°C). Slice the bell peppers into thin strips and quarter the white onion, then slice it. Grate the onion for the meatballs and mince the garlic. Measure out the spices and line up all the ingredients for the tomato broth.

Have a large round baking dish ready—about 9 to 10 inches in diameter works well. If using kaşar cheese, shred it ahead of time so it's ready to scatter over the casserole after the first bake.

Instructions

Prep and Assemble

1. 1Prep the Peppers and Meatballs
   Heat the oven to 400°F (200°C). In a large round baking dish, toss the sliced red and green bell peppers and the quartered onion with the olive oil, salt, and paprika until evenly coated. Spread the vegetables into an even layer. In a separate bowl, combine the ground beef, grated onion, minced garlic, breadcrumbs, egg, cumin, black pepper, and a pinch of salt. Mix gently until just combined, being careful not to overwork the meat. Shape the mixture into 16 oval meatballs, about 1 1/2 inches long.
   Look for The peppers and onions should be glossy with oil and seasoned; the meatballs should hold together without cracking.
   Tip For juicier meatballs, handle the meat as little as possible and do not pack them too tightly.
2. 2Whisk the Tomato Broth
   In a small bowl, whisk together the tomato paste, hot water, and butter until the butter is melted and the mixture is smooth. Pour the tomato broth evenly over the meatballs and vegetables in the baking dish. Gently shake the dish to distribute the liquid.
   Look for The broth should be a uniform reddish-orange color and coat the bottom of the dish.
   Tip Use hot water to help the butter melt quickly and blend smoothly.

The peppers and onions should be evenly coated with oil and spices, and the meatballs should be uniformly shaped.

The tomato broth should be smooth and poured evenly over the dish, with the liquid reaching about halfway up the sides of the meatballs. The dish should look vibrant and colorful, with the meatballs nestling into the peppers.

Bake Until Cooked

3. 3Bake the Casserole
   Place the baking dish in the preheated oven and bake for 25 minutes, until the meatballs are cooked through and the peppers are tender. Check that the meatballs reach an internal temperature of 160°F (71°C) to ensure they are fully cooked.
   Look for The sauce should be bubbling around the edges and the meatballs should be browned on top.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the dish looks dry, add a splash of water, but avoid overwatering the sauce.

After 25 minutes, the sauce should be bubbling, and the meatballs should be browned on top. The peppers should be tender but still hold their shape. The aroma should be rich and savory, with a hint of paprika and garlic. Check the internal temperature of the meatballs to ensure they reach 160°F (71°C).

Cheese Crust and Serve

4. 4Add the Cheese and Finish
   Remove the dish from the oven and scatter the shredded kaşar cheese (or mozzarella) generously over the meatballs. Return the dish to the oven and bake for an additional 5 minutes, until the cheese is melted, bubbly, and golden in spots.
   Look for The cheese should be fully melted and lightly browned, with a few golden patches.
   Tip For a deeper golden crust, switch to broil for the last 1-2 minutes, watching closely.
5. 5Serve Hot
   Remove the casserole from the oven and let it rest for 2-3 minutes. Serve steaming hot with crusty bread on the side for dipping into the savory tomato-pepper sauce.
   Look for The sauce should be thick and glossy, and the cheese should stretch when lifted.
   Tip Letting it rest briefly helps the sauce settle and makes serving easier.

The cheese should be completely melted and lightly golden, with some spots bubbling. The sauce should be thick and glossy, coating the meatballs and peppers. When lifted with a spoon, the cheese should stretch slightly. The dish should look irresistible, with a golden crust and steam rising.

Common mistakes

A common mistake is overmixing the meatball mixture, which can make the meatballs dense and tough. Mix just until the ingredients are combined. Another pitfall is using a baking dish that's too small, causing the meatballs to steam rather than brown.

Ensure the dish is large enough to hold the meatballs in a single layer. Finally, don't skip the rest after baking—it helps the sauce thicken and prevents the casserole from being too runny on the plate.

How to tell it’s done

The casserole is done when the meatballs are cooked through, registering 160°F (71°C) on an instant-read thermometer. The sauce should be bubbling and slightly thickened, and the peppers should be tender when pierced with a fork.

After adding the cheese, the top should be melted and golden in spots, with a few bubbly edges. Let the dish rest for a few minutes before serving to allow the sauce to settle and the cheese to set slightly.

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