Baked Meatball and Potato Casserole

Ingredients

• 16 potato(900g)
• 24 green pepper(160g)
• 32 tomato(250g)
• 4800 g ground beef(800g)
• 51 onion(120g)
• 63 clove garlic(9g)
• 71.5 cup bread crumbs(90g)
• 81 egg(50g)
• 91 teaspoon black pepper(2g)
• 101 teaspoon paprika(2g)
• 111 teaspoon red pepper flakes(2g)
• 121 teaspoon cumin(2g)
• 132 teaspoon salt(12g)
• 140.5 cup water(120g)
• 151 tablespoon tomato paste(18g)
• 161 tablespoon butter(14g)
• 172 cup water(480g)

Instructions

1. 1In a large bowl, mix together ground beef, grated onion, grated garlic (2 cloves), bread crumbs, egg, black pepper, paprika, red pepper flakes, cumin, 1 teaspoon salt, and 0.5 cup water until well combined.
2. 2If possible, let the mixture rest in the refrigerator for 1 hour. Otherwise, proceed to shape the meatballs.
3. 3Shape the mixture into meatballs.
4. 4Slice the potatoes, green peppers, and tomatoes lengthwise.
5. 5Arrange the meatballs and vegetables alternately in a baking tray.
6. 6For the sauce, melt butter in a pan and sauté tomato paste. Add grated garlic (1 clove) and sauté briefly.
7. 7Add 1 teaspoon salt and 2 cups water, mix well, and pour the sauce evenly over the meatballs and vegetables.
8. 8Cover the dish with moistened and squeezed baking paper.
9. 9Bake in a preheated oven at 190°C (375°F) until cooked through.
10. 10Near the end of baking, remove the baking paper and bake a little longer until the top is golden brown.