Prep Time 15 Min
Cook Time 30 Min
Servings4 servings People
Calories520 kcal
This kofta with tomato sauce and potatoes is something I throw together when we need a hearty lunch in my kitchen. It’s basically meatballs made from ground beef mixed with parsley, onion, and a bunch of spices, then browned and simmered with potatoes and peppers in a simple tomato sauce before finishing in the oven. We eat it most weekends or midweek since it comes together without too much fuss. In my family, it’s a go-to main dish, often with rice on the side. I’ve made it a few times now, and last week the potatoes took longer to soften because I cut them too big, so I just gave it extra time in the oven—no big deal. The sauce thickens up nicely from the tomato juice and paste, and the bell peppers add some color and a bit of crunch if you don’t overcook them. It’s practical because you can prep the kofta ahead and bake everything together. Not fancy, but it feeds four without leftovers usually.
Ingredients
- 1 lb finely ground beef (or ground twice for smoothness)
- 1 bunch parsley leaves, finely chopped
- 1 white onion, finely chopped
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon paprika
- ½ teaspoon ground allspice mixed with bay leaf powder
- ½ teaspoon ground ginger
- 1 teaspoon onion powder
- ¼ teaspoon seven spice blend
- 1 packet Vegeta seasoning
- 1 tablespoon chopped garlic
- 2 medium onions, cut julienne
- 1 lb potatoes, cut into large cubes
- 2 cups strained tomato juice
- 2 tablespoons butter
- 3 bell peppers (one each red, yellow, green), sliced
- 2 tablespoons tomato paste
Instructions
- In a big bowl, put the ground beef, add the parsley leaves and finely chopped white onion.
- Mix in all the spices: salt, pepper, paprika, allspice-bay mix, ginger, onion powder, seven spice, and Vegeta.
- Knead it really well by hand until everything blends together evenly.
- Shape into small balls.
- Heat 2 tablespoons butter and a splash of oil in a skillet, brown the kofta balls on all sides, then take them out.
- In the same skillet, add the julienned onions, cook until they soften.
- Stir in the chopped garlic until you smell it.
- Add the potato cubes, let them sauté for a couple minutes, then toss in the sliced bell peppers, cook until they get a little soft and shiny.
- Remove the veggies, pour in the tomato juice, let it bubble a bit, add the tomato paste.
- Put back the kofta and veggies, simmer until halfway cooked.
- Transfer everything to a foil-lined baking tray.
- Bake in the middle rack at 350°F for about 20 minutes.
- Switch to broil for 10 minutes to brown the top.
- Serve with rice.
Why You’ll Love This Recipe
- One-skillet start means fewer dishes to wash.
- The spices balance the acidity from the tomatoes nicely.
- Fits right into family lunches without much planning.
Chef’s Tips for Perfection
- Knead the meat mixture longer than you think to avoid dry kofta.
- Don’t skip browning—it adds flavor and keeps the kofta from falling apart.
- If potatoes are still firm, bake 10 minutes more before broiling.
Storage and Reheating
Keeps in the fridge for up to 3 days in a covered container. Reheat in a 350°F oven for 15-20 minutes or until hot through; microwave works but softens the texture a bit.
Nutritional Notes
About 520 calories per serving, with roughly 30g protein, 25g fat, and 35g carbs. Values depend on exact meat fat content and portion sizes.
(Baked Ground Beef Meatballs with Potatoes in Tomato Sauce)
