This dish was made in one of my brand new "Made in the USA", Lodge skillets. The potatoes were cut into wedges and lightly fried, then added to the pan with the meatballs and tomato mixture, and baked for 35 minutes. I added a hint of cinnamon and a splash of lemon to the tomato sauce because I love that combination. Turkish meatballs are not round; they're more cylindrical-shaped. I also made a Greek yogurt sauce with finely chopped Persian cucumbers, minced garlic, lemon and fresh dill. So simple, and so delicious. All of the vegetables were bought at my local Farmer's Market in Old Town Scottsdale. I found so many wonderful recipes on various Turkish food websites; this is just the beginning of my exploration into Turkish food. Kebabs, croquettes, and lamb shanks with root vegetables are some other recipes I can't wait to try.
http://www.turkish-cuisine.org/english/pages.php?ParentID=5&PagingIndex=0
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