İzmir Köfte

İzmir Köfte is a Turkish casserole made with lightly fried meatballs, potato wedges, and green peppers baked in a garlicky tomato sauce. You will find it in lokantas as well as home kitchens across Turkey, with each family adding their own small touch.

Jump to:

• What Is İzmir Köfte?
• Why This Recipe Works
• Ingredients You'll Need
• How to Make İzmir Köfte
• Recipe Tips From the Chef
• Recipe Variations
• What to Serve with Izmir Kofte?
• Make Ahead, Storage, and Freezing
• Recipe FAQs
• Related Recipes
• Izmir Kofte

I always make enough for the next day too, as the leftovers taste even better once the sauce has had a little time to settle. I usually serve it with Turkish Rice, or Bulgur Pilaf, and a bowl of Cacık, or Greek Cucumber Salad on the side.

You can also prepare the köfte mixture up to 2 days ahead and keep it in the refrigerator until you are ready to cook.

What Is İzmir Köfte?

İzmir Köfte takes its name from İzmir, the city once known as Smyrna. It is also known as Smyrna meatballs and Soutzoukakia Smyrneika, and is described as Turkish meatballs in tomato sauce with potatoes.

It belongs to the shared food culture of the Aegean coast. Greek families who left Asia Minor in the early 20th century took their Smyrna-style meatball recipes with them to Greece, where soutzoukakia became part of home cooking and taverna menus too.

The recipe varies from kitchen to kitchen. Some versions are more heavily spiced, some use pork instead of beef or lamb, and some are cooked on the stove rather than baked.

My Turkish version uses lamb, beef, or a mixture of both. I bake the köfte with potatoes and peppers in a sauce made with ripe tomatoes, tomato paste, garlic, and thyme.

Lovely comment from a reader;

Made this recipe today and I think this is the best kofta dish that I have ever made. I already shared this recipe with my mom. Thanks for the recipe!

Why This Recipe Works

• The meatballs, potatoes, peppers, and sauce all cook together in one baking dish, so you only need a simple side to serve with it.

• The leftovers are perfect for a packed lunch and taste even better the day after.

• It makes a generous dinner for four and is perfect to spoon over rice or mop up with bread.

• It is easy to adjust with eggplant, zucchini, or extra peppers if you want to use up vegetables from the refrigerator.

• Lightly frying the potatoes, peppers, and köfte first gives them more color and flavor before they bake in the sauce.

• You can make the köfte mixture ahead, then cook the dish when you are ready.

• It is easy to put together using everyday ingredients, but it still feels special enough to make for guests.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

For the Meatballs

• Ground meat - Use ground beef, ground lamb, or a mixture of both. I usually use half lamb and half beef, but ground beef works very well too. Try to use ground meat with around 20% fat. Very lean meat can make the köfte dry after baking.

• Onion - It adds extra flavor and moisture to the meatballs. I prefer grating it into the mixture. You can finely chop and sauté them if you prefer. You can substitute it with two banana shallots.

• Garlic - It is another great flavoring for Kofte dishes. You can substitute the fresh garlic with the powdered version.

• Panko breadcrumbs and egg - These help hold the mixture together and keep the köfte soft. You can use regular breadcrumbs if that is what you have.

• Flavorings - Fresh parsley leaves, cumin powder, black pepper, and chili flakes are my favourites I use in many Turkish köfte recipes.

For the Vegetables and Tomato Sauce

• Potatoes - Use all-purpose potatoes and cut them into medium wedges. Avoid cutting them too large, as they need to soften in the oven at the same time as the meatballs.

• Peppers - Turkish green peppers are perfect for this dish. They can range from mild to quite hot, so taste one before using it. You can use bell peppers, Italian frying peppers, Anaheim peppers, or Padrón peppers instead.

• Tomatoes - Fresh tomatoes work especially well during the summer. A little tomato paste adds color and richness to the sauce.

• Stock - Basic Homemade Vegetable Stock, Chicken Bone Broth, or water will all work. Use low-sodium stock if possible, as tomato paste and stock cubes can already contain salt.

How to Make İzmir Köfte

Make the Kofte Mixture

Put the ground meat, egg, grated onion, garlic, panko breadcrumbs, parsley, cumin, black pepper, chili flakes, and salt in a large bowl.

Mix everything with your hands for about 5 minutes. The mixture should feel soft and slightly sticky.

Shape it into 14 to 16 equal oval köfte. Wet your hands lightly with water if the mixture starts sticking. Set the köfte aside while you prepare the vegetables.

Prepare the Vegetables

Preheat your oven to 350°F (180°C). Peel the potatoes and cut them into medium wedges. Pat them dry with paper towels before frying.

Remove the seeds and core if you are using bell peppers, then cut them into large pieces. Thin Turkish green peppers can be cut into two or three pieces.

Cut one large tomato into wedges and set it aside for the baking dish.

Fry the Potatoes, Peppers, and Köfte

Heat the vegetable oil in a large skillet over medium heat. Fry the potatoes in batches until lightly golden on the outside. They will still be raw in the center, which is fine. Transfer them to a plate lined with paper towels.

Fry the peppers for a few minutes, then set them aside with the potatoes. Add the köfte to the skillet in batches. Fry them until lightly browned on all sides. They do not need to cook through at this stage.

Make the Sauce

Carefully pour away most of the oil from the skillet, leaving about 1 tablespoon behind. Add the garlic and thyme. Cook for a few seconds, then add the chopped tomatoes.

Cook for a few minutes until the tomatoes begin to soften. Stir in the tomato paste, salt, and stock. Bring the sauce to a boil, then let it simmer for 5 minutes.

Assemble and Bake

Arrange the potato wedges in a large ovenproof baking dish. Add the köfte, peppers, and tomato wedges. Spread everything out as evenly as you can.

Pour the sauce over the top. Cover the dish with aluminum foil or a lid. Bake for 30 minutes. Remove the foil and bake for another 30 minutes, until the potatoes are soft and the meatballs are fully cooked.

Leave the dish to sit for 5 to 10 minutes before serving. This gives the sauce a chance to settle.

Recipe Tips From the Chef

• Leave the dish to sit for 5 to 10 minutes before serving. This gives the sauce a chance to settle.

• Pat the potatoes and peppers dry before frying. This helps prevent oil splashes and gives the vegetables better color.

• Fry the potatoes and peppers before the köfte. The oil stays cleaner, and the vegetables do not pick up dark bits from the meat.

• Do not worry about cooking the potatoes through in the skillet. You only need to give them a little color before they finish cooking in the oven.

• Keep the sauce slightly loose before it goes into the oven. It reduces while baking and thickens around the potatoes and köfte.

• Use a round baking dish around 10 inches / 25 cm wide, or a similar-sized oval or rectangular dish. The meatballs, potatoes, and peppers should fit in one fairly even layer.

Recipe Variations

Add Eggplant

Eggplant works very well in İzmir Köfte. Cut it into medium pieces, lightly fry it after the potatoes, then add it to the baking dish.

Add Zucchini

Zucchini is another good addition during summer. Cut it into thick pieces so it does not become too soft in the oven. Add it with the peppers.

Use Canned Tomatoes

Canned chopped tomatoes work well when fresh tomatoes are not in season. Use about 1½ cups and reduce the stock slightly if the tomatoes are very liquid.

Skip the Frying

You can make a lighter version without frying. Arrange the raw köfte, potatoes, peppers, and tomatoes in the baking dish, pour over the sauce, cover, and bake until the potatoes are soft.

The finished dish will still be good, but frying first gives the potatoes, peppers, and meatballs more color.

What to Serve with Izmir Kofte?

I usually serve İzmir Köfte with a rice dish or bread, including Tomato and Rice, Lebanese Rice Pilaf, Turmeric Rice, Greek Bread - Horiatiko Psomi, or Bolillo - Crusty Mexican Bread Rolls.

Homemade Yogurt is especially nice on the side during warmer months. Lebanese Fattoush Salad, Coban Salatasi, or a simple Greek Lettuce Salad are all good choices too.

Make Ahead, Storage, and Freezing

You can make the köfte mixture up to 2-3 days ahead. Keep it covered in the refrigerator, then shape the köfte when you are ready to cook. You can also shape the meatballs in advance. Place them on a plate or tray, cover well, and keep them in the refrigerator for up to 24 hours.

Cooked İzmir Köfte keeps well in an airtight container in the refrigerator for up to 5 days. To reheat it, place it in a covered baking dish and warm it in a 325°F (160°C) oven until hot. Add a splash of stock or water if the sauce has thickened too much.

You can freeze the uncooked köfte mixture for up to 3 months. Defrost it overnight in the refrigerator before shaping and cooking.

You can also freeze the cooked dish for up to 3 months. Let it cool completely, divide it into portions, and freeze in airtight containers. Defrost overnight in the refrigerator before reheating.

Recipe FAQs

Related Recipes

For more delicious kofte recipes why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this delicious casserole dish, Izmir Köfte, as much as you enjoy eating it! 🙂