İzmir Köfte (Turkish Baked Meatballs with Potatoes and Peppers)

• 1 large Yellow onion
• 3 cloves Garlic
• 15 g Fresh parsley
• 500 g Minced beef
• 2 tsp Ground cumin
• 2 tsp Sweet paprika
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 800 g Yukon Gold potato
• 2 medium Green pepper
• 500 ml Tomato passata
• 200 ml Water
• 3 tbsp Olive oil

1. Heat the oven to 200°C (390°F). Peel the onion and 2 of the garlic cloves, then finely grate them into a mixing bowl. Finely chop the parsley and add it to the bowl.
2. Add the minced beef, ground cumin, sweet paprika, 1 tsp of the fine sea salt, and half the black pepper to the bowl. Mix well until the mixture feels cohesive, then shape into 10 to 12 short logs. Set aside while you prepare the vegetables.
3. Peel the potatoes and cut into thick wedges. Core the green peppers and cut into chunky pieces. Tip the potatoes and peppers into a baking dish, drizzle with 2 tbsp of the olive oil, and season with the remaining fine sea salt and black pepper; toss to coat.
4. Nestle the kofte logs among the potatoes and peppers. Bake for 20 minutes, until the vegetables are starting to soften and the kofte are beginning to brown. Turn the tray once halfway through for even colouring.
5. Meanwhile, stir the tomato passata with the water, the remaining olive oil, and the remaining garlic clove, finely grated. Taste and adjust with a pinch more fine sea salt if needed. The sauce should be well seasoned as it will reduce in the oven.
6. Pour the tomato sauce around the kofte and vegetables, keeping the tops of the kofte mostly exposed. Return to the oven and bake for 25 to 30 minutes, until the potatoes are tender, the sauce has reduced, and the kofte are cooked through. Rest for 5 minutes before serving hot from the dish.

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