Izmir Kofte Recipe – Turkey Special
Experience the homestyle charm of izmir kofte, where oven-baked meatballs mingle with hearty potato wedges and peppers in a luscious tomato-peppers bake. This Turkish-style casserole delivers bold flavors and effortless prep—perfect as weeknight comfort food that elevates simple ingredients into a heartwarming, one-dish dinner.
- Prep Time15 min
- Cook Time40 min
- Total Time55 min
For the Meatballs (Köfte):
- 1 lb (450g) ground beef (or a mix of beef and lamb)
- 1 small onion, finely grated or minced
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup chopped fresh parsley
- 1 tsp ground cumin
- 1/2 tsp ground paprika
- Salt and black pepper to taste
- 1 tbsp olive oil (for frying)
For the Sauce and Assembly:
- 2 large tomatoes, grated or finely chopped (or 1 can of crushed tomatoes)
- 1/2 cup water or beef broth
- 1 tbsp tomato paste
- 2 tbsp olive oil
- 1 tsp ground cumin
- Salt and black pepper to taste
- 2 medium potatoes, peeled and sliced into 1/4-inch rounds
- Fresh parsley for garnish (optional)
How to make Izmir Kofte :
Prepare the Meatballs:In a large mixing bowl, combine the ground beef, grated onion, breadcrumbs, egg, parsley, cumin, paprika, salt, and pepper. Mix thoroughly until everything is well combined. Shape the mixture into small meatballs, about 1 1/2 to 2 inches in diameter.
Fry the Meatballs:Heat the olive oil in a large skillet over medium heat. Fry the meatballs in batches, turning them to brown on all sides, for about 5-7 minutes. They don’t need to be fully cooked through at this point, as they will continue cooking in the oven. Remove the meatballs from the pan and set aside.
Prepare the Potatoes:In the same skillet, add a little more olive oil if needed and fry the potato slices until golden on both sides (about 5 minutes). The potatoes should still be firm, not fully cooked, as they will continue cooking in the oven.
Make the Tomato Sauce:In a separate pan, heat the olive oil and sauté the grated tomatoes (or canned tomatoes) over medium heat for 5-7 minutes. Add the tomato paste, water or beef broth, cumin, salt, and pepper. Stir well and simmer for another 5 minutes to combine the flavors.
Assemble the Dish:Preheat your oven to 375°F (190°C). In a large baking dish, arrange the fried potato slices in a single layer at the bottom. Place the meatballs on top of the potatoes. Pour the prepared tomato sauce over the meatballs and potatoes, making sure everything is evenly covered.
Bake:Cover the baking dish with foil and bake in the preheated oven for 30-35 minutes. Afterward, remove the foil and bake for an additional 10-15 minutes to allow the top to brown and the sauce to thicken.
Serve:Garnish with chopped fresh parsley (optional) and serve hot with rice or crusty bread.
Recipe Notes:
Prep Time: This dish comes together in about 15 minutes, including shaping meatballs and prepping veggies.
Binding Agents: Breadcrumbs and an egg help keep the meatballs tender and moist—don’t skip them.
Oven Temperature: Bake at 180 °C (350 °F) for even cooking and a beautifully melded sauce and tender potatoes.
Serving Ideas: Serve hot with Turkish rice or bulgur pilaf, a dollop of yogurt, or crusty bread to soak up the savory tomato sauce.
