Spicy Cumin Meatballs Baked in Pots with Potatoes
⏳ Time
1 hour 30 minutes
🥕 Ingredients
13
🍽️ Servings
5
Description
You can add half a chili pepper or omit it altogether, depending on how spicy you like your dish.
Ingredients
- Ground meat - 17.6 oz
- Salad Potatoes - 28.2 oz
- Tomatoes - 17.6 oz
- Onion - 2 pieces
- Mild Chili Spice - 5 pieces
- Mild Chili Spice - ⅓ teaspoon
- Garlic - 2 cloves
- White bread - to taste
- Milk - to taste
- Chicken Egg - 1 piece
- Cheese Spread - 10.6 oz
- Parsley - to taste
- Toasted Cumin Seeds - to taste
Step by Step guide
Step 1
In the ground meat, add cumin, garlic (finely chopped or pressed through a garlic press), salt, ground black pepper, egg, bread soaked in milk and squeezed, chopped parsley, and the egg. Mix well.
Step 2
Shape the mixture into small elongated meatballs so that three fit into one pot.
Step 3
Fry them until golden brown on all sides in heated vegetable oil.
Step 4
Slice the onion into half rings.
Step 5
Peel the tomatoes and chop them finely.
Step 6
Take another frying pan, heat vegetable oil, sauté the onion until soft, and add the tomatoes and ground chili pepper. Simmer over medium heat for 7–10 minutes.
Step 7
Cut the potatoes into medium-sized sticks. Season with salt and pepper.
Step 8
Place the potatoes at the bottom of the pot, filling about 1/3 to 1/2 of the pot's volume. Top with the tomato mixture, place and push down one chili pepper (one per pot), arrange three meatballs on top, and sprinkle with grated cheese.
Step 9
Place the pots in a preheated oven at 392°F and bake for about an hour.
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