Turkish Meatball Potato Bake

Turkish Meatball Potato Bake is photographed from the top view before it goes into the oven.

Recipe for Turkish Meatball Potato Bake Sliced Yukon Gold potatoes lined with Turkish meatballs, topped off with peppers, tomatoes, garlic, parsley, drizzled with tomato sauce, and baked in the oven for perfection. A crowd pleaser that is also esthetically pleasing to the eye. 

This recipe is adapted (with changes) from Refika’nin Mutfagi’s Patates Kofte Dizme recipe.



  1. Pre-heat the oven to 450 F degrees.
  2. Prep your Turkish meatballs as directed in the recipe. Roll them into balls. For a 10-inch plate that is 2-inches wide, you will need 21 meatballs.
  3. Slice each potato into 1/2 -inch thick slices.
  4. Place a slice of potato in the palm of your hand and put a meatball on top. Shape the meatball in a way that will be similar to the size of the potato. Place it on a large plate and continue with the rest of the potato slices and meatballs.
  5. Arrange the potato slices and meatballs like I did in the video above, starting from the outer corners and ending in the middle. For a 10-inch plate, you should have 17 meatballs+potatoes and 3-4 in the middle.
  6. Garnish with cherry tomatoes, peppers, garlic, and parsley. Spread cubed butter on top.
  7. Mix tomato sauce, water, and salt in a cup. Pour the mixture over the meatballs and potatoes.
  8. Cover it first with parchment paper and then with aluminum foil. Bake in the preheated oven for 55 minutes. Then remove the parchment paper and aluminum foil and bake for another 20 minutes.
  9. Sprinkle it with more parsley and serve.


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