Golden Turkish Meatball Stew with Potatoes and Chickpeas Step-by-step instructions

Before you start

Before you start, make sure all your ingredients are prepped: grate the onion, soak the bread slices in water or milk and squeeze them dry, cube the potatoes, slice the carrots, chop the onion and kapya pepper, and mince the garlic.

Measure out the spices and have the tomato paste, puree, peas, and chickpeas ready. The meatballs can be rolled ahead of time and kept in the refrigerator for up to a day.

Instructions

Prepare and Brown

1. 1Make the Meatballs
   In a large bowl, combine the ground beef, grated onion, egg, soaked and squeezed bread, cumin, baking soda, black pepper, paprika, and salt. Knead the mixture with your hands until everything is well incorporated and slightly sticky. Roll the mixture into walnut-sized meatballs, about 1 inch in diameter. Set them aside on a plate.
   Look for The meatball mixture should be moist but hold together when rolled.
   Tip Wet your hands slightly with water to prevent the mixture from sticking while rolling.
2. 2Brown the Meatballs
   Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the meatballs in a single layer, working in batches if necessary. Brown them on all sides, about 3-4 minutes total. Transfer the browned meatballs to a plate and set aside.
   Look for The meatballs should be deeply golden on the outside but not cooked through.
   Tip Do not overcrowd the pot; browning in batches ensures a nice crust.

The meatball mixture should be moist but hold together when rolled. The meatballs should be nicely browned on all sides, with a golden crust. The kitchen will smell of toasting spices and seared beef.

Build the Stew

3. 3Sauté the Vegetables
   In the same pot, melt the butter over medium heat. Add the cubed potatoes, sliced carrots, chopped onion, kapya pepper, and minced garlic. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and the onion turns translucent.
   Look for The onions should be soft and fragrant, and the potatoes slightly golden at the edges.
   Tip Stir frequently to prevent the garlic from burning.
4. 4Add Tomato and Simmer
   Stir in the tomato paste and cook for 1 minute, then add the tomato puree, green peas, and cooked chickpeas. Cook for 3 minutes, stirring occasionally, until the mixture is aromatic and slightly thickened.
   Look for The sauce should be bubbling and the tomato paste well incorporated.
   Tip Scrape the bottom of the pot to release any browned bits for extra flavor.
5. 5Return Meatballs and Simmer
   Return the browned meatballs to the pot. Pour in enough hot water to cover the ingredients, about 2 cups. Season with additional black pepper, paprika, and salt to taste. Bring to a boil, then reduce the heat to low, cover, and simmer for 25 minutes, or until the meatballs are cooked through and the vegetables are tender.
   Look for The stew should be gently bubbling and the meatballs should be cooked through.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Taste the broth and adjust seasoning before serving.

The vegetables should be softened and fragrant, and the tomato paste should be well incorporated. The sauce should be bubbling and aromatic, with the sweetness of peas and chickpeas coming through.

Simmer and Serve

6. 6Serve the Stew
   Ladle the hot stew into warm bowls, making sure each serving gets a good portion of meatballs, potatoes, chickpeas, and broth. Serve immediately, with crusty bread if desired.
   Look for The stew should be steaming and the meatballs tender.
   Tip Garnish with fresh parsley or a drizzle of olive oil if you like.

The stew should be gently bubbling, and the meatballs should be cooked through. The broth should be rich and flavorful, and the vegetables tender. Serve hot, with crusty bread if desired.

Common mistakes

One common mistake is overworking the meatball mixture, which can make the meatballs tough. Mix just until the ingredients are combined.

Another is browning the meatballs over high heat, which can burn the outside before the inside is cooked.

Use medium-high heat and turn them gently. Also, avoid adding too much water at once; start with 2 cups and add more if needed, but the stew should be thick and hearty, not soupy.

How to tell it’s done

The stew is done when the meatballs are cooked through and register 160°F (71°C) on an instant-read thermometer.

The potatoes should be fork-tender, and the carrots should be soft but not mushy. The broth should be slightly thickened and richly flavored. Taste and adjust salt and pepper before serving.

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