Potato-Coated Meatballs Recipe (In the Oven)
This potato-coated meatballs recipe follows the principle of preparing the minced meat mixture with onion, pepper and garlic, placing thin potato slices on top and baking it in the oven. The ingredients are few, the steps are clear; The outside is covered with potatoes, and you shape the mixture without squeezing it too much to keep the inside moist. In the how-to section, make sure to cut the potatoes evenly thinly and check them at the last minute to prevent the top from browning too much.
Ingredients
1. For the meatball mixture
2. For coating
Step-by-Step Method
Prepare the oven
Preheat the oven to 190°C. Cover the baking tray with wax paper or lightly grease it; so the potatoes don't stick.
Chop vegetables
Chop the onion and peppers into small cubes, crush the garlic. If the pieces are small, the meatballs will be easier to assemble.
Mix meatball mixture
Combine ground meat, egg, egg alternative (if using), chili sauce, cheese, and black pepper in a large bowl. Add the vegetables, knead just until homogeneous; If you knead too much, it may become hard.
Shape
Shape the mortar in roll/log form on the tray. Smooth the edges, smooth the upper surface without tightening it too much.
Prepare potatoes
Peel the potatoes and cut them into thin and even slices. If you soak the slices in cold water for a short time and drain them, their starch will decrease; then dry thoroughly.
Cover with potatoes
Arrange the potato slices on top of the meatballs, overlapping each other, to cover every area. Sprinkle chopped chives on top.
Bake
Place the tray in the oven and bake for about 60 minutes. Continue until the potatoes are fried and the inside of the meatballs are cooked; If the top browns early, you can cover it loosely with foil for the last 10 minutes.
Let it rest and serve
When you take it out of the oven, let it rest for 10 minutes, then slice it. If you want, sprinkle some more chives on top and serve hot.