Ingredients with Measurements:
- 1 lb. ground beef
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 egg
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. paprika
- 1/2 tsp. cumin
- 1/4 tsp. cinnamon
- 1/4 cup olive oil
- 2 eggplants, sliced
- 2 bell peppers, sliced
- 2 tomatoes, sliced
- 1/2 cup water
Special equipment needed:
- Large oven-safe skillet or casserole dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, combine the ground beef, onion, garlic, egg, breadcrumbs, milk, salt, black pepper, paprika, cumin, and cinnamon. Mix well and form into small meatballs.
3. Heat the olive oil in a large oven-safe skillet or casserole dish over medium-high heat. Add the meatballs and brown on all sides, about 5-7 minutes.
4. Remove the meatballs from the skillet and set aside. Add the sliced eggplants, bell peppers, and tomatoes to the skillet and sauté for 5 minutes.
5. Add the meatballs back to the skillet and pour in the water. Cover the skillet with a lid or foil and bake in the preheated oven for 30 minutes.
6. Remove the lid or foil and bake for an additional 10-15 minutes, until the vegetables are tender and the meatballs are cooked through.
7. Serve hot with crusty bread or rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 20g
- Protein: 25g
Substitutions for ingredients:
- Ground beef can be substituted with ground lamb or turkey.
- Eggplant can be substituted with zucchini or yellow squash.
- Bell peppers can be substituted with any other type of pepper.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
Variations:
- Add chopped fresh herbs like parsley or cilantro to the meatball mixture for added flavor.
- Use different spices like coriander or turmeric for a different flavor profile.
- Add a can of chickpeas or white beans to the skillet for added protein.
Tips and tricks:
- Make sure to brown the meatballs before baking to ensure they are fully cooked.
- Use a sharp knife to slice the vegetables evenly for even cooking.
- Serve with a dollop of plain yogurt or sour cream for added creaminess.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until heated through.
Presentation ideas:
- Serve in the skillet or transfer to a serving dish for a rustic presentation.
Garnishes:
- Garnish with chopped fresh herbs like parsley or cilantro.
Pairings:
- Serve with crusty bread or rice.
Suggested side dishes:
- Greek salad
- Roasted potatoes
- Grilled vegetables
Troubleshooting advice:
- If the vegetables are not tender after baking, cover the skillet with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to cook the meatballs to an internal temperature of 160°F to ensure they are fully cooked.
Food history:
- Tavë Krap me Qofte is a traditional Albanian dish that is typically served for special occasions.
Flavor profiles:
- This dish is savory and slightly spicy with a hint of sweetness from the cinnamon.
Serving suggestions:
- Serve hot with crusty bread or rice.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Albanian