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Adjust Servings:
Potatoes – 2 ¼ lb (1 kg)
Ground Pork – 5 ¼ oz (150 g)
Ground Beef – 5 ¼ oz (150 g)
Butter – 1 tbsp
Milk – 5 fl oz (150 ml)
Bread Crumbs – 2 tbsp
Yellow Onions – 1
Tomatoes – 1
Garlic – 1 clove
Tomato Paste – 1 tbsp
Hard Cheese – 3 ½ oz (100 g)
Water – 7 tbsp
Sunflower Oil – 4 tbsp
Parsley – 1 bunch
Paprika – 2 tsp
Caraway Seeds – ½ tsp
Salt – 2 ½ tsp
Ground Black Pepper – ½ tsp

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Potato Casserole With Meatballs

Potato Casserole With Meatballs

  • 60 min
  • Serves 6
  • Medium




A potato casserole has never looked this appealing! The heavenly Turkish recipe for cooking the familiar dish will forever win your heart. Potato casserole with meatballs will fill your kitchen with divine aromas. Although the dish is hardly simple, your work will pay off with interest.

The recipe calls for covering the tender mashed potatoes with tomato sauce and baking them under a layer of golden cheese. In the center of each square is a juicy meatball with spices and herbs. Help yourself to a piece. Delicious, isn’t it?



Combine ground meat, bread crumbs, chopped small onion, 2 tbsp of chopped parsley, 1 tbsp of sunflower oil, 1 tsp of salt, ground black pepper, caraway seeds, and paprika. Form large meatballs and fry them in sunflower oil.


Puree a large tomato in a blender and place it in the same pan you used to fry meatballs. Add tomato paste, ½ tsp of salt, and 2 tbsp of chopped parsley. Add pressed garlic, water, and stir. Cook until thickened.


Peel and boil potatoes. Add butter, milk, and 1 tsp of salt. Puree the potatoes with a potato masher. Evenly distribute them in a casserole and pop in the refrigerator for 30 minutes.


Divide the cooled mashed potatoes into squares equal to the number of meatballs. Place the meatballs in the center of the squares, cover with the sauce. Sprinkle with grated cheese, paprika, and pop in the oven for 10–15 minutes at a temperature of 360 °F.

Sprinkle potato casserole with parsley and serve hot. Such a hearty dish will feed even a large family. Plus, this is an excellent recipe both for a festive table and a quiet family dinner.


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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spaghetti-stuffed meatballs
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