- 1 Litre Boiling Water
- 2 Diced Potatoes
- 500g Diced Beef
- 1 Diced Onions
- 2 Cubes Beef Stock
- 2 Tbsp Tomato Puree
- Olive Oil
About this Recipe
Meat and potato are two common ingredients that are easy to come by in Albania. There are a lot of Albanian recipes but this Albanian meat bake is one of my favourites. It is quick and easy to prep and is great on cold winter evenings. When we are in Albania, the potato, onion and rosemary are grown in our garden and we get the meat from local butchers – the whole dish feels homely.
Tip: You can use more tomato puree to make a thicker sauce, more of a stodgy meal or less, to make it more of a casserole with juice at the bottom.
Prepare the Dish
Brown off the meat and onions for 5 minutes then add them to a large flat casserole dish with the potatoes. Season with salt and dried rosemary.
Dissolve the stock cubes in the boiling water and add the tomato puree. Mix until all is dissolved then pour over the ingredients in the casserole dish and mix well.
Place in the oven at 180 degrees for 1.5 hours and mix once, half way through.
Place in the oven for 40 minutes, given another mix after the first 20 minutes. The potatoes will brown and crisp, while the meatballs cook remaining soft.