Baked Green Beans With Köfte
Green Beans with Meatballs and Tomato Sauce – A New Twist on a Classic
Some dishes are forever etched in our taste memory the way we had them in childhood. Green beans are exactly that kind of dish. With the arrival of summer, they appear in abundance at farmers’ markets and are a staple in almost every household. But in this recipe, we take the familiar green beans to an entirely new level: baked, with juicy meatballs and a rich tomato sauce.
So, it’s not your everyday green bean dish; it’s elegant enough to serve to guests, delicious enough for even picky kids to love, and perfectly balanced as a main dish with both vegetables and protein.
Why Baked?
The beauty of baking lies in how it brings out and preserves the individual flavors of both the vegetables and the meatballs, giving them a light caramelization. When vegetables are pre-baked in the oven, they don’t turn out watery or mushy. Plus, the meatballs soak in all those vegetable aromas and cook to perfection. Top everything with a tomato-based sauce, and you’ll be scraping the bottom of the baking dish.
Green Beans: Who Said They Only Work in Olive Oil?
Green beans are rich in vitamins A and C, as well as fiber. Thanks to their antioxidants, they boost the immune system and aid digestion. While they’re typically prepared with olive oil, when paired with meat and baked, they take on a whole new personality.
This version is baked — no frying, no boiling — which keeps the lightness and natural flavor of the beans intact. Add potatoes, and it becomes a satisfying, stand-alone meal.
Meatballs: The Heart of the Dish
The softness and seasoning of the meatballs are key to this recipe’s success. If your ground meat is too lean, be sure to drizzle a little olive oil over the top before baking so they don’t dry out and turn rubbery.
The Sauce Is More Than a Sauce — It’s Love!
The tomato-paste-based sauce ties everything together. When already-baked vegetables and meatballs go back into the oven with the sauce, they absorb all the delicious tomato flavor. A pinch of sugar is a small but mighty touch to balance out the acidity of the tomatoes. And sautéing the tomato paste is the real secret: it deepens the flavor with that irresistible roasted aroma.
A Few Key Tips
- Don’t cut the green beans too large — they’ll take longer to cook and lose their texture.
- Make sure the potato cubes are similar in size so they cook evenly.
- Avoid oversized meatballs. Medium, round ones cook more evenly.
- Don’t skip the final bake after pouring the sauce — that’s what brings all the flavors together!
Who Is This Recipe For?
- Those who love giving classic dishes a modern spin,
- Anyone wanting both meat and vegetables on the dinner table,
- Moms looking to make green beans kid-approved,
- Large families who want to feed everyone from a single tray...
The Result:
Once out of the oven, this dish will fill your home with an irresistible aroma. Nestled among tender vegetables, the soft meatballs and rich sauce will make mouths water. If you’re looking for a dish that’s comfortingly familiar yet refreshingly different, this recipe is for you!
Enjoy the recipe...
Ingredients
- 500 g green beans,
- 1 large potato,
- 1 tbsp tomato paste,
- ½ cup grated tomato,
- 1 tsp sugar,
- Olive oil,
- 2 cups water,
- Salt.
For the meatballs:
- 500 g ground beef,
- 1 onion,
- 1 egg,
- 2 tbsp breadcrumbs,
- Black pepper,
- Cumin,
- Salt.
Preparation
- Trim the ends off the green beans, cut them in half or thirds depending on size, and place them in a bowl,
- Peel and cube the potato, then add it to the beans,
- Drizzle with 1–2 tablespoons of olive oil and sprinkle with salt. Toss to coat,
- Spread the vegetables on a parchment-lined baking tray and bake in a preheated oven at 190°C (375°F) until lightly browned,
- Meanwhile, mix the ground meat, grated onion, egg, breadcrumbs, salt, and spices in a bowl,
- Shape into small, round meatballs,
- Take the tray out of the oven, push the vegetables to one side, and arrange the meatballs on the other,
- If the meat is lean, drizzle a little oil over the meatballs,
- Return the tray to the oven and bake until the meatballs are browned,
- For the sauce, heat 2 tablespoons of olive oil in a pan,
- Add the tomato paste and sauté until fragrant,
- Stir in the grated tomato,
- Add salt, sugar, and water. Mix and remove from heat,
- Transfer the vegetables and meatballs to a smaller baking dish. Pour the sauce over everything,
- Return to the oven and bake until the sauce thickens to your desired consistency.
Enjoy your meal!