Izmir Kofte
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For the Meatballs (Köfte) & Potatoes
- 500 g ground beef (15% fat) or lamb
- 4 medium potatoes, peeled and cut into wedges
- 1 medium onion, pureed
- ¼ cup breadcrumbs (or 2 slices of stale white bread, finely crumbled)
- 1 medium egg
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ cup vegetable or sunflower oil (for shallow frying)
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For the Tomato Sauce
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 3 medium tomatoes, pureed
- 2 cloves garlic, minced or mashed
- 1 teaspoon salt
- 1½ cups hot water
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For the Topping & Garnish
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- 2 medium tomatoes, sliced
- 1 medium green bell pepper (or 3 Turkish green peppers), sliced
- 2 tablespoons fresh parsley, chopped (for serving)
Adjust Servings:
💰 Estimated Total Cost: $14.50
Ingredients
Instructions
- Combine the ground meat, pureed onion, breadcrumbs, egg, chopped parsley, salt, black pepper, paprika, and cumin in a large mixing bowl.
- Knead the mixture thoroughly for about 5 minutes until it becomes smooth and cohesive.
- Shape the meat mixture into oval, log-shaped meatballs (about the size of a small egg) and set them aside.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Fry the potato wedges until they turn lightly golden (they do not need to cook all the way through). Remove and drain them on paper towels.
- Brown the meatballs in the same oil for 2–3 minutes, turning them to color all sides. Remove and set aside.
- Heat the olive oil in a separate saucepan over medium heat.
- Sauté the minced garlic for 30 seconds until fragrant.
- Stir in the tomato paste and cook for 1 minute.
- Add the pureed tomatoes and salt, bringing the mixture to a simmer.
- Pour in the hot water and let the sauce simmer gently for 5 minutes.
- Preheat your oven to 400°F (200°C).
- Arrange the fried meatballs and potato wedges alternatingly in a baking dish.
- Pour the hot tomato sauce evenly over the meatballs and potatoes.
- Top the dish with the sliced tomatoes and green pepper strips.
- Bake uncovered for 25–30 minutes, until the peppers are tender and the sauce is bubbly.
- Garnish with fresh chopped parsley right before serving.
1. Make the Meatballs
2. Fry the Ingredients
3. Prepare the Sauce
4. Assemble and Bake
- Meat Texture: Kneading the meat mixture for a full 5 minutes is crucial. It releases the proteins and stops the meatballs from breaking apart during frying and baking.
- Light Frying: Do not fully cook the potatoes or meatballs during the frying step. They only need a quick sear for flavor and color, as they will finish cooking completely in the oven.
- Serving Suggestions: Izmir Köfte pairs beautifully with Turkish rice pilaf, a side of plain yogurt, or crusty bread to soak up the delicious tomato sauce.