Combine meat, chopped onion, black pepper, cinnamon powder and parsley in a mixing bowl. Mix well then divide the mixture into 12 meatballs. Flatten meatballs to form patties. Arrange in a 30cmx24cm baking dish.
Arrange potato slices on top of the meat patties then the onions, bell pepper rings and tomatoes slices
Put water, tomato paste, MAGGI Less Salt Chicken Stock cubes, white pepper and cinnamon powder in a saucepan. Bring to boil then simmer for 5 mins with stirring to mix well.
Pour prepared sauce into the oven plate and cover with foil. Bake in a 200˚C oven for 1 hour 30 mins or until potatoes are tender.
Garnish with chopped parsley and serve.
Tip: After peeling potatoes keep in water at room temperature to avoid changing in color.