Turkish Baked Meatballs and Vegetables with Melted Cheese Step-by-step instructions

Before you start

Before starting, position a rack in the center of the oven and preheat it to 350°F (180°C). Gather all the ingredients and equipment. Grate the onion and garlic on the fine side of a box grater. Slice the peppers and onions into thin strips.

Finely chop the parsley. Measure out the spices and seasonings. Prepare the wet parchment paper by running a sheet under cold water and shaking off the excess. Having everything ready makes the process quick and smooth.

Instructions

Prep and Assemble

1. 1Prepare the Meatballs
   In a large glass bowl, combine the ground beef, grated onion, grated garlic, breadcrumbs, club soda, chopped parsley, black pepper, paprika, red pepper flakes, cumin, and salt. Knead with your hands until the mixture is well combined and slightly sticky. Shape the mixture into walnut-sized round meatballs, about 1 1/2 inches in diameter. Set them aside on a plate.
   Look for The meatball mixture should hold together when pressed; if too wet, add a little more breadcrumbs.
   Tip Wetting your hands with water helps shape the meatballs without sticking.
2. 2Season the Vegetables
   In a rectangular glass Borcam dish, combine the julienned onions, sliced green peppers, sliced red kapya peppers, and sliced garlic. Drizzle with olive oil and sprinkle with thyme, chili flakes, and salt. Toss everything together with your hands to coat the vegetables evenly.
   Look for The vegetables should be lightly coated with oil and seasonings.
   Tip Use a large spoon to toss if preferred; hands work best for even coating.
3. 3Arrange the Meatballs
   Place the prepared meatballs neatly on top of the seasoned vegetables in the Borcam dish, spacing them evenly so they are nestled among the vegetables. Press them slightly into the vegetable mixture so they sit securely.
   Look for The meatballs should be evenly distributed over the vegetables.
   Tip Do not overcrowd; leave a little space between meatballs for even cooking.

At the end of this phase, you should have a bowl of seasoned meatball mixture and a Borcam dish filled with vegetables and raw meatballs, ready for the sauce. The vegetables should be evenly coated with oil and spices, and the meatballs should be nestled among them. The kitchen will smell of garlic, paprika, and cumin—a promising start.

Bake and Melt

4. 4Make the Sauce
   In a measuring jug, whisk together the tomato paste, pepper paste, hot water, and a pinch of salt until the pastes are fully dissolved. The sauce should be a smooth, deep red liquid.
   Look for The sauce is smooth without lumps of paste.
   Tip Whisking vigorously ensures the paste dissolves completely.
5. 5Pour Sauce Over Dish
   Pour the prepared sauce evenly over the meatballs and vegetables, making sure to cover the entire surface. The liquid should come about halfway up the sides of the dish, coating the meatballs and vegetables.
   Look for The sauce covers the meatballs and vegetables evenly.
   Tip Use a spoon to nudge any dry spots.
6. 6Cover and Bake
   Cover the Borcam dish with wet parchment paper, tucking the edges under the rim. Place in the oven preheated to 350°F (180°C) and bake for 30 minutes, until the vegetables are tender and the meatballs are cooked through.
   Look for The dish is bubbling and the vegetables are tender when pierced with a fork.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Wet parchment paper prevents the top from drying out and helps steam the dish.
7. 7Add Cheese and Finish Baking
   Remove the dish from the oven and discard the parchment paper. Sprinkle the grated kaşar cheese evenly over the top. Return to the oven and bake for an additional 5 minutes, until the cheese is melted and golden brown.
   Look for The cheese is bubbly and lightly browned in spots.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If you prefer a deeper brown, broil for 1-2 minutes at the end.

After the first 30 minutes, the dish will be bubbling and aromatic, with the vegetables softened and the sauce slightly reduced. The meatballs should be cooked through, and the kitchen will be filled with a rich, savory scent.

After adding the cheese and baking for 5 more minutes, the top should be golden and bubbly, with the cheese melted and slightly browned.

Serve and Enjoy

8. 8Serve Hot
   Remove the dish from the oven and let it rest for 5 minutes. Serve sizzling hot directly from the Borcam dish, lifting out meatballs and vegetables with a spatula, ensuring each serving gets plenty of the melted cheese and sauce.
   Look for The cheese stretches as you lift the meatballs.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Serve with crusty bread or rice to soak up the sauce.

When you lift a meatball with a spatula, the cheese should stretch and pull, creating long, appetizing strands. The vegetables will be tender and glistening with the sauce. The dish is ready to be served hot, straight from the oven, with the cheese still bubbling and the steam rising. This is the moment to enjoy the fruits of your labor.

Common mistakes

One common mistake is overmixing the meatball mixture, which can result in tough meatballs. Mix just until the ingredients are combined. Another pitfall is skipping the wet parchment paper—this helps keep the dish moist and prevents the top from drying out.

Also, be careful not to overcrowd the meatballs; leaving space between them allows for even cooking and browning. Finally, do not skip the final baking with cheese; it’s what gives the dish its signature golden, bubbly topping.

How to tell it’s done

The dish is done when the meatballs are cooked through and register an internal temperature of 160°F (71°C) on an instant-read thermometer. The vegetables should be tender and easily pierced with a fork, and the sauce should be thickened and slightly reduced.

The cheese topping should be fully melted and lightly browned in spots. Let the dish rest for 5 minutes before serving to allow the juices to settle and the cheese to set slightly, making it easier to serve.

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