Inspired by the traditional Turkish dish Karnıyarık, these juicy meatballs are baked in a savory tomato sauce with roasted potatoes, peppers, and tomatoes—a rustic and deeply comforting plate.

Why You’ll Love This Recipe

This dish is a delicious reinterpretation of Karnıyarık, replacing the classic stuffed eggplant with spiced meatballs that are easier to prepare yet equally satisfying. The combination of seared meatballs, tender vegetables, and a rich tomato sauce baked to perfection delivers an ideal balance of texture and flavor. It’s a complete one-pan meal that is hearty, comforting, and full of Mediterranean warmth—perfect for family dinners or special occasions.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Meatballs:
1 lb ground beef or lamb
1 small onion, grated
2 cloves garlic, minced
1/4 cup breadcrumbs
1 egg
1/4 cup chopped parsley
1 tsp cumin
1/2 tsp black pepper
1/2 tsp salt

For the Vegetables & Sauce:
2 medium potatoes, cut into thick wedges
2 green bell peppers or Turkish peppers
2 medium tomatoes, chopped
2 tbsp tomato paste
1 tbsp olive oil
1/2 tsp paprika
1/2 tsp sugar
Salt to taste
1 cup hot water

directions

Preheat oven to 400°F (200°C).
In a large mixing bowl, combine all meatball ingredients and knead until the mixture is uniform. Form into oval-shaped patties.
Lightly fry the meatballs in a skillet with a small amount of oil until browned on both sides. They do not need to be fully cooked through. Remove and set aside.
In the same skillet, lightly sauté the potato wedges and peppers until they begin to soften, about 5–7 minutes.
In a baking dish, arrange the browned meatballs, sautéed vegetables, and chopped tomatoes evenly.
In a separate bowl, mix together the tomato paste, olive oil, paprika, sugar, salt, and hot water to make the sauce. Pour this evenly over the contents of the baking dish.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for another 10–15 minutes until the top is slightly caramelized and bubbling.
Garnish with additional chopped parsley and serve hot, accompanied by rice or crusty bread.

Servings and timing

Servings: 4
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Variations

Cheesy Version: Add a sprinkle of shredded mozzarella or kasseri cheese on top during the last 10 minutes of baking.
Spicier Option: Add red pepper flakes or hot paprika to the tomato sauce.
Eggplant Addition: Add slices of roasted eggplant for a more traditional Karnıyarık experience.
Meat Substitutes: Use ground chicken or turkey for a lighter version.
Vegetable Boost: Include zucchini or carrots for extra nutrition and flavor.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm in a 350°F (175°C) oven for 15–20 minutes or microwave individual servings for 1–2 minutes until heated through. Add a splash of water if the sauce has thickened too much during storage.

FAQs

Can I prepare the meatballs in advance?

Yes, you can shape and brown the meatballs ahead of time and refrigerate them until ready to assemble and bake the dish.

Is it necessary to fry the meatballs first?

Frying adds flavor and helps the meatballs retain their shape. However, you can skip this step and bake them directly if preferred.

What type of meat works best?

Ground beef or lamb are traditional, but you can use chicken or turkey for a leaner version.

Can I freeze this dish?

Yes. Let it cool completely, then freeze in a suitable container. Thaw in the fridge and reheat in the oven.

Can I make this dish vegetarian?

Yes. Substitute the meatballs with plant-based meatballs or seasoned lentil patties.

What sides go well with this dish?

Serve with rice, bulgur pilaf, or fresh bread. A side of plain yogurt complements it well.

How do I prevent the potatoes from overcooking?

Cut them into thick wedges and only sauté lightly before baking to ensure they hold their texture.

Can I make this dish without an oven?

Yes, you can cook it in a covered pan on the stovetop over low heat, though the final caramelized top layer may be missing.

What herbs can I add for more flavor?

Fresh thyme or oregano work well in both the meatballs and the sauce.

Is this recipe gluten-free?

Use gluten-free breadcrumbs to make the meatballs suitable for a gluten-free diet.

Conclusion

Karnıyarık-Style Baked Meatballs with Vegetables offer a convenient and modern take on a classic Turkish dish, bringing together savory meat, tender vegetables, and rich tomato flavor in every bite. Easy to prepare and full of rustic charm, this meal is ideal for any night of the week. Serve it with your favorite sides, and enjoy a comforting, homestyle dish that’s sure to please.