Izmir Kofte (Baked Meatballs in Tomato Sauce)
Juicy cumin-spiced meatballs baked with potatoes, peppers and tomatoes in a rich tomato sauce — Izmir kofte is a one-dish Turkish dinner the whole family loves.
Ask Bio about this recipe
Ingredients
500g minced beef (about 15% fat)
1 medium onion, grated and squeezed dry
3 tbsp dry breadcrumbs (or 2 slices stale bread, crumbed)
1 egg
A small bunch of parsley, finely chopped
1.5 tsp ground cumin
1 tsp ground black pepper
2 tsp salt, divided
3 medium potatoes, cut into thick wedges
3 green carliston peppers, halved
2 ripe tomatoes, sliced
2 tbsp tomato paste
3 tbsp olive oil
300ml hot water
Instructions
- 1
Knead the minced beef with the grated onion, breadcrumbs, egg, parsley, cumin, black pepper and 1 teaspoon of salt for 3-4 minutes until sticky; chill for 30 minutes.
- 2
With damp hands, shape the mixture into 12-14 oval, finger-shaped kofte.
- 3
Heat 1 tablespoon of the olive oil in a pan and sear the kofte for about 2 minutes per side until browned but not cooked through; transfer to a baking dish.
- 4
In the same pan, fry the potato wedges for 5-6 minutes until lightly golden and arrange them between the kofte with the peppers on top.
- 5
Whisk the tomato paste, remaining olive oil, remaining salt and 300ml hot water; pour it evenly over the dish.
- 6
Lay the tomato slices over the top, cover with foil and bake at 190C (fan 170C) for 30 minutes.
- 7
Remove the foil and bake for another 15 minutes until the potatoes are tender and the sauce has thickened and caught at the edges.
- 8
Rest for 5-10 minutes and serve hot with rice pilav or fresh bread, yoghurt and ayran.
Izmir kofte takes everything people love about Turkish meatballs and turns it into a complete oven dinner. Oval kofte flavoured with grated onion, cumin and parsley are briefly seared, then baked with chunky potatoes, green peppers and tomato slices in a glossy tomato paste sauce. As it bubbles away, the potatoes drink up the meaty juices — arguably the best part of the dish.
A couple of tips from Turkish home cooks: knead the kofte mixture for a good few minutes and let it rest in the fridge for half an hour so the meatballs hold their shape, and squeeze the grated onion before adding it so the mixture does not turn wet. Searing the kofte and par-frying the potatoes before baking keeps everything from going soggy and gives the tray those irresistible caramelised edges.
Serve Izmir kofte straight from the dish with rice pilav or crusty bread to mop up the sauce, a spoonful of thick yoghurt and cold ayran. You will find the cumin, tomato paste and every other pantry staple for this recipe at Turkish Online Market.
More recipes
Main DishesSehriyeli Pilav (Turkish Rice Pilaf with Orzo)
The classic Turkish side dish: fluffy baldo rice studded with golden toasted orzo, cooked in butter so every grain stands separate. Foolproof method included.
Main DishesKiymali Makarna (Turkish Pasta with Minced Meat)
The ultimate Turkish weeknight dinner: pasta tossed with a rich minced meat and tomato paste sauce, finished with butter, grated cheese and a spoon of yoghurt.
Main DishesZeytinyagli Taze Fasulye (Green Beans in Olive Oil)
The definitive Turkish olive oil dish: flat green beans slowly braised with onion, tomato and plenty of extra virgin olive oil, then served at room temperature with lemon. Simple, healthy and endlessly moreish.
Main DishesPatlican Kebabi (Aubergine & Meatball Kebab)
A classic southern Turkish tray kebab where smoky aubergine slices are layered with spiced meatballs and baked in a rich tomato sauce. Pure comfort food, easily made in a UK home oven.
