Steps
- Preheat the oven to 350°F / 180°C. Remove the crusts from 2 slices of stale bread, soak in water, and squeeze dry. Crumble into a bowl.
- Add 1 medium grated onion, 1 beaten egg, and 1 bunch of finely chopped parsley. Knead with 1 teaspoon of ground cumin, ½ teaspoon of red pepper flakes, 1 teaspoon of salt, and black pepper.
- Knead in 450g of ground beef. With wet hands, shape large walnut-sized portions into fingers about 1in / 2.5cm thick.
- Layer in a large baking dish with 450g of potatoes cut into thin wedges, 1 seeded sliced green bell pepper, 1 medium thickly sliced carrot, and 4 finely chopped garlic cloves.
- Add 400g of canned chopped tomatoes, 240ml of water, and 1 tablespoon of olive oil. Season with salt and pepper, then mix gently.
- Bake for 45-50 minutes, until the potatoes are soft, the sauce thickens, and the meatball centers reach 160°F / 71°C.