Grated Onion Meatball Stew (Sulu Köfte) Step-by-step instructions

Before you start

Before you start, gather all your ingredients and equipment. Grate the onion using the large holes of a box grater, and mince the garlic. Peel and cube the potatoes into 1/2-inch pieces, slice the carrots into thin rounds, and slice the green peppers into strips.

Measure out the spices, breadcrumbs, and tomato paste. Have the warm water ready. Set your skillet over medium heat and have the lid nearby. This prep will take about 10 minutes and ensures the cooking process goes smoothly.

Instructions

Form and Sear the Meatballs

1. 1Mix and Shape the Meatballs
   In a large bowl, combine the ground beef, grated onion, minced garlic, breadcrumbs, cumin, black pepper, and 1/2 teaspoon of the salt. Use your hands to knead the mixture until everything is evenly distributed and the mixture feels slightly sticky. Roll the mixture between your palms into bite-sized meatballs, about 1 inch in diameter. Set them aside on a plate.
   Look for The mixture should hold together without being too wet. If it feels too dry, add a teaspoon of water.
   Tip Wet your hands lightly with water before rolling to prevent sticking.
2. 2Sear the Meatballs
   Heat the olive oil in a deep skillet over medium heat. Carefully place the meatballs in the skillet in a single layer. Sear for 4 minutes, shaking the pan occasionally to turn them, until they are evenly browned on all sides. Do not overcrowd the pan; work in batches if necessary. Remove the meatballs to a plate and set aside.
   Look for The meatballs should have a deep brown crust on all sides.
   Tip Shaking the pan rather than flipping with a spatula helps keep the meatballs round.

At the end of this phase, the meatballs should be evenly browned on all sides with a deep, caramelized crust. They will not be cooked through yet, but they should hold their shape well. The mixture should have come together easily, and the meatballs should feel firm but tender when rolled. The skillet will have some browned bits stuck to the bottom, which will add flavor to the broth.

Build the Stew and Simmer

3. 3Add Vegetables
   To the same skillet, add the cubed potatoes, sliced carrots, and sliced green peppers. Stir to coat them in the oil and any browned bits left from the meatballs. Cook for 2-3 minutes, stirring occasionally, until the vegetables begin to soften slightly.
   Look for The vegetables will start to release their aroma and the edges of the potatoes will look translucent.
   Tip Cut the potatoes into uniform cubes so they cook evenly.
4. 4Make the Broth
   In a small bowl, whisk the tomato paste into the warm water until fully dissolved. Stir in the remaining 1/2 teaspoon of salt. Pour the tomato broth over the vegetables in the skillet.
   Look for The liquid should be a uniform reddish-orange color.
   Tip Warm water helps the tomato paste dissolve more easily.
5. 5Simmer the Stew
   Return the meatballs to the skillet, nestling them into the vegetables and broth. Bring the liquid to a gentle simmer. Cover the skillet with a lid and reduce the heat to medium-low. Simmer for 20 minutes, or until the potatoes are fork-tender and the meatballs are cooked through.
   Look for The broth should be gently bubbling, and the potatoes should offer no resistance when pierced with a fork.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the liquid reduces too much, add a splash of water to maintain a saucier consistency.

The vegetables should be slightly softened and coated in the oil. The tomato broth should be a rich, even color. As the stew simmers, you'll see gentle bubbles breaking the surface.

The aroma will be savory and inviting. The potatoes should be nearly tender, and the broth will begin to thicken slightly. The meatballs should be cooked through, and the stew should be bubbling gently.

Finish and Garnish

6. 6Finish and Serve
   Remove the skillet from the heat. Taste the broth and adjust seasoning with additional salt or pepper if needed. Ladle the stew into deep bowls, making sure each serving gets meatballs, vegetables, and plenty of broth. Garnish with fresh chopped parsley and serve hot.
   Look for The stew should be aromatic, with tender meatballs and vegetables in a rich, glossy broth.
   Tip Serve with crusty bread or rice to soak up the delicious broth.

The stew should be thick enough to coat the back of a spoon, with tender meatballs and vegetables. The potatoes should be completely tender. The broth should be rich and flavorful. The parsley adds a fresh, bright note. The stew is ready to be ladled into bowls and served hot.

Common mistakes

One common mistake is overcrowding the skillet when searing the meatballs, which causes them to steam instead of brown. Work in batches if needed. Another is simmering the stew too vigorously, which can break the meatballs apart or make the potatoes mushy.

Keep the heat low and maintain a gentle simmer. Also, avoid adding too much salt early on, as the broth will concentrate as it simmers. Start with 1 teaspoon and adjust at the end.

How to tell it’s done

The stew is done when the potatoes are fork-tender, meaning a fork easily pierces through them without resistance. The meatballs should be cooked through, with no pink in the center.

To be safe, use an instant-read thermometer to check that the internal temperature of the meatballs reaches 160°F (71°C). The broth should be slightly thickened and rich in color. Taste and adjust the seasoning with salt and pepper before serving.

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