Turkish Kebab-Style Meat and Potato Balls

Form the chicken mixture into 8 balls.
Refrigerate the chicken balls for at least 30 minutes.
Assemble the Meat and Potato Balls:
Preheat the oven to 220°C (428°F).
Oil a freezer bag lightly.
Place a chicken ball inside the bag, press and expand it into a flat patty.
Put a potato ball in the middle of the flattened chicken mixture and shape it around the potato ball using a small bowl for better shaping, if desired.
Cook the Meat and Potato Balls:
Place the formed meat and potato balls on a baking tray.
In a bowl, mix 1 tablespoon of tomato paste with 1 glass of water and pour it over the meat and potato balls.
Bake in the preheated oven for 45 minutes.
After 45 minutes, sprinkle grated cheddar cheese generously over each ball.
Return to the oven and bake for another 15 minutes.
Serve:
Remove from the oven and serve hot.
Enjoy this delicious and visually appealing main dish!
Serving Suggestions:
Serve with a side of fresh salad or roasted vegetables.
Add a dollop of yogurt or tzatziki sauce for extra flavor.
Cooking Tips:
Ensure the chicken mixture is well-seasoned to enhance the flavor of the meatballs.
For extra flavor, marinate the chicken mixture overnight in the refrigerator.
Nutritional Benefits:
Chicken provides a lean source of protein.
Potatoes are a good source of vitamins C and B6, potassium, and fiber.
Cheese adds calcium and protein to the dish.
Dietary Information:
This dish is high in protein and suitable for a low-carb diet.
For a gluten-free version, ensure that all seasonings and tomato paste are gluten-free.
Storage:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or microwave before serving.