Classic Style Baked Meatballs and Potatoes Feast with a Roasted Garlic Touch

Preheat your oven to 180 degrees on the bottom-top fanless setting and let it heat up. During this time, finely chop 3 cloves of garlic and mix with 1 tablespoon of olive oil in a small bowl and set aside.

Place 500 grams of ground beef into a deep mixing bowl. Add 1 grated onion, breadcrumbs, 1 egg, finely chopped parsley, salt, and spices (black pepper, cumin, allspice). Add 0.5 teaspoon of freshly grated nutmeg, which is the special touch of Robo Şef, to the mixture. Knead well for approximately 5-7 minutes until all ingredients are well combined.

Divide the kneaded mixture into walnut-sized pieces and shape them by rolling in your palm. To enhance the flavor of the meatballs, cover them with plastic wrap and let them rest in the refrigerator for approximately 30 minutes.

Peel the potatoes and cut them into apple slices of similar sizes. Finely chop 1 remaining onion into half-moons. Spread the potatoes and onions evenly on the bottom of the baking dish.

Heat 2 tablespoons of olive oil in a small saucepot, add the tomato paste, and sauté for 2 minutes until the aroma is released. Add the grated tomatoes and cook for 5 minutes over low heat to prepare the sauce.

Arrange the rested meatballs on top of the potatoes. Place the diced red peppers between the meatballs. Drizzle the prepared tomato sauce over all parts of the dish.

Bake the dish in the oven at 180 degrees for approximately 35-45 minutes, until the potatoes are soft and the meatballs are lightly browned.

Drizzle the roasted garlic olive oil you prepared at the beginning over the dish taken out of the oven to add a sophisticated aroma and serve hot.