Meatball Cups with Mashed Potatoes
Ingredients:
- 1 lb. ground beef
- 1 onion, medium, grated and squeezed
- ¾ cup breadcrumbs
- 1 egg
- 2 garlic cloves, pressed
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp cumin
- 4 medium potatoes, peeled and cubed
- ½ cup milk
- 1 tbsp butter
- ½ cup mozzarella, grated
- Salt, to taste
- 2 tbsp olive oil
- 6 tbsp tomato sauce
- 2 cups water
- Salt and black pepper, to taste
- 1 cup mozzarella, grated
Method:
Start Cooking- Preheat oven to 400°F (200°C).
- In a large bowl, combine ground beef, grated onion, breadcrumbs, egg, garlic, salt, black pepper, and cumin. Mix until well combined.
- Shape the mixture into 16 medium-sized meatballs and gently press the center of each one to create a shallow cup shape for the mashed potatoes.
- Place the meatballs in a lightly greased baking dish and bake for 20–25 minutes, until mostly cooked and lightly browned.
- Meanwhile, boil or steam the potatoes until fork-tender, about 15–20 minutes.
- Mash the potatoes with warm milk, butter, cheese, and salt until smooth and creamy.
- Make the Tomato Sauce
- In a small saucepan, whisk together olive oil, tomato sauce, water, salt, and black pepper. Simmer for 4–5 minutes.
- Remove the meatballs from the oven. Spoon mashed potatoes onto each meatball.
- Pour the tomato sauce around the meatballs in the baking dish.
- Sprinkle cheese over the mashed potatoes.
- Return to the oven and bake for another 15 minutes, until the cheese is melted and lightly golden.
- Serve warm with rice, salad, or crusty bread. Bon appétit.
Kitchen Tools:
- Steamer basket optional, if steaming potatoes
- Colander optional, if boiling potatoes
- Potato masher optional
Notes:
- Pressing a shallow well into the meatballs helps hold the mashed potato topping while baking.
- Bake the meatballs until lightly browned before assembling for the best texture.
- Warm milk and butter help create smoother mashed potatoes.
- Spoon the sauce around the meatballs rather than over the tops to keep the mashed potatoes fluffy.
- If the meatball mixture feels too dry, add an extra egg.
- If the mixture becomes sticky while shaping, keep a small bowl of water with a splash of olive oil nearby to lightly wet your hands.
- Broil for the last 1–2 minutes for extra golden cheese on top.
- Add paprika, Aleppo pepper, oregano, or parsley to the meatball mixture.
- Mix garlic, black pepper, or fresh herbs into the mashed potatoes for extra flavor.
- Add a splash of heavy cream to the mashed potatoes or tomato sauce for a richer finish.
- Swap mozzarella with cheddar, Monterey Jack, provolone, or Turkish kaşar cheese.
- Add sautéed mushrooms or peppers to the baking dish.
- Make larger meatballs for a heartier presentation and reduce the total number slightly.
- Add a pinch of red pepper flakes to the sauce for gentle heat.
- Top with fresh parsley before serving.
- Serve with rice, bulgur pilaf, shepherd salad, roasted vegetables, or warm crusty bread.
- A side of yogurt or cacık pairs especially well with the rich meatballs and creamy mashed potatoes.
Nutrition:
FROM THE PANTRY
Hasanpaşa Köftesi
WHY WE LOVE IT
The original name of the dish is Hasanpaşa Köftesi, a classic Turkish recipe that transforms meat and potatoes into something beautifully layered and oven-baked. The juicy, spiced meatballs paired with creamy mashed potatoes, tomato sauce, and melted cheese create a rich contrast in texture and flavor. Its elegant presentation makes it feel just as fitting for gatherings and dinner parties as it does for cozy dinners at home.
A LITTLE STORY
Hasanpaşa Köftesi is a beloved Ottoman-era dish known for its signature cup-shaped meatballs filled with mashed potatoes and baked in tomato sauce. The exact identity of the “Hasan Pasha” connected to the recipe remains uncertain, with several stories tied to Ottoman culinary history. Some accounts trace the dish back to imperial palace kitchens and Hasan Pasha, the son of Barbarossa Hayreddin Pasha, while others place its origins in the late Ottoman period, where layered baked dishes became especially popular.
DID YOU KNOW?
One of the most recognizable features of Hasanpaşa Köftesi is its built-in side dish: the mashed potatoes are shaped directly into the center of the meatballs before baking. Some cooks pipe the potatoes with a pastry bag for a decorative finish, while modern versions often use mozzarella instead of traditional Turkish kaşar cheese. Over time, variations of the dish spread throughout regions influenced by Ottoman cuisine, including parts of the Balkans and Mediterranean.
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