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    Cooking Gorgeous » All Recipes » Main Dishes

    Izmir Kofte (Soutzoukakia - Smyrna Meatballs)

    Published: Aug 11, 2021 · Modified: Dec 12, 2022 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Izmir Kofte (a.k.a Soutzoukakia or Smyrna Meatballs) is a traditional dish made with lightly fried meatballs and vegetables baked in tomato sauce. This delicious kofte dish is from the Izmir region of Turkey and is widely popular around the country. It is typically served with Turkish Rice (Sehriyeli Pilav) or Bulgur Pilavi (Turkish Bulgur Pilaf) and a bowl of Greek Cucumber Salad.

    Izmir Kofte is served with bulgur pilaf
    Jump to:
    • Why This Recipe Works?
    • Ingredients and Substitutes
    • How to Make Izmir Köfte - Soutzoukakia?
    • Top Tips From the Chef
    • Serving Suggestions
    • Recipe FAQs
    • Related Recipes
    • Izmir Kofte (Soutzoukakia - Smyrna Meatballs)

    There are many different kofte recipes in Turkey and some of them have been named after the city they were invented. Izmir Kofte and Inegol Kofte are probably the most popular Turkish meatball recipes and they both are my favorite!

    baked meatballs with vegetables in tomato sauce

    It is a great dish to cook throughout the year but even better during the summer when juicy & red tomatoes and sweet & hot peppers are in season.

    Why This Recipe Works?

    • These baked meatballs in tomato sauce are perfect for weeknight supper and can be prepared beforehand.
    • The leftovers are perfect for a packed lunch and taste even better the day after.
    • Izmir Kofte - Soutzoukakia is freezer friendly, when making the kofte mixture, I sometimes double the recipe up and freeze it for emergencies.
    • The baked Turkish Meatballs with Vegetables recipe is very easy to follow with step-by-step pictures and instructions.

    Ingredients and Substitutes

    For The Meatballs

    labeled picture of ingredients for Izmir Kofte
    • Mince - The main ingredient for Izmir köfte is mince and its fat content is as important as the quality of the meat. The ideal mince should have %20 fat for soft and delicious koftes. Using lean mince will make them dry and tough. If you want to use lean mince, you should add some fat or oil to the mixture. I generally use half lamb and half beef mince to get the right balance of fat.
    • 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.
    • Egg - It helps to bind the meat, breadcrumbs, spices, and herbs. For up to one kilo of meat, you usually won't need more than one egg.
    • Garlic - It is another great flavoring for Kofte dishes. You can substitute the fresh garlic with the powdered version. You can turn garlic into a paste with a mortar and pestle or grate using aMicroplane Zester Grater before adding it to kofte.
    • Bread crumbs - They absorb the juices from the meat as it cooks, trapping them within the meatball. Also, they give meatballs a nice soft texture.

    For The Vegetables and Tomato Sauce

    Labelled picture of ingredients for Izmir Kofte vegetables and tomato sauce
    • Potatoes - They are a great accompaniment to Kofte dishes. Use any type of potatoes you like cooking. You can use half amount of potatoes and use other vegetables such as aubergines, courgettes, or carrots.
    • Peppers - Turkish green peppers are very popular in Turkish recipes. They are usually mild but some of them can be quite hot. Always check the spiciness before using them as they can affect the spiciness of your dish. You can replace them with bell pepper or Spanish Padron peppers.
    • Tomatoes - Red & juicy summer tomatoes are always the best option.
    • Stock - Both Basic Homemade Vegetable Stock and Easy Chicken Stock works great. I prefer using homemade stock but you can use stock cubes if you don't have any stock in hand. Make sure you don't add too much salt as ready-made stocks and stock cubes contain salt already.

    How to Make Izmir Köfte - Soutzoukakia?

    Making this delicious baked kofta with vegetables is very simple and straightforward. However, to achieve the best results you need to follow a few tips and simple steps:

    Prepare The Kofte

    To prepare the kofte mixture, put all kofte ingredients in a large bowl and then mix well for at least 5 minutes or until it has a nice and soft texture slightly sticking to your hand. You can prepare the mixture up to 3 days ahead.

    kofte ingredients are placed in a bowl for mixing

    Shape into 14-16 equally sized oblong meatballs using the palm of your hands. Wet your palm with a bit of water to avoid the meatballs sticking to your hand. Keep them aside on a plate to fry later.

    kofte mixture is shaped into 16 oblong meatballs

    Prepare The Vegetables

    Preheat your oven to 180° C (360° F) and then start preparing the vegetables. Peel and cut potatoes into wedges, and then set them aside.

    potatoes are cut in wedges

    Remove the seeds and the core of the peppers if using capsicums, and cut into 6-7 pieces lengthwise. If you are using thin Turkish green peppers, cut them into 2-3 small pieces.

    peppers are cut into chunky bites

    Cut the tomato into 6 to 8 wedges and keep them aside.

    Fry The Kofte And Vegetables

    Place a frying pan on medium heat and then add vegetable oil. When the oil is hot enough, fry the potatoes until browned on all sides and set aside. The potatoes will still be uncooked, we just need the caramelization on the outside.

    potato wedges are lightly fried in oil

    Lightly fry the peppers for a few minutes and set them aside.

    And lastly, fry the meatballs in small batches until they are browned on all sides, and then set aside.

    Build Your Dish and Bake

    Arrange the potatoes in an oven dish (approximately 25 cm - 10" diameter).

    fried potatoes are layered on a baking dish

    Nicely organize the meatballs and peppers on top of your potatoes. Scatter the tomato wedges in between the meatballs.

    meatballs, peppers and tomato wedges are scattered on top of potatoes

    To make the tomato sauce, discard the excess oil in the frying pan leaving about a tablespoon. Turn the heat down and then add the garlic and thyme along with the chopped tomatoes.

    chopped tomatoes, garlic and thyme is placed in a pan with oil

    Cook for a few minutes before adding the tomato paste. Stir until nicely combined then add the salt and chicken stock or water. Bring to a boil and let it simmer for 5 minutes.

    tomato paste is added to tomatoes

    Pour the sauce on top of the koftes and the vegetables.

    the tomato sauce is poured on meatballs and vegetables

    Cover the oven dish with a lid or tin foil and then put it in the preheated oven. Cook for 30 minutes, remove the lid and then cook for another 30 minutes or until the potatoes are soft.

    baked meatballs with vegetables in tomato sauce

    Top Tips From the Chef

    • Make sure your vegetables are totally dry before putting them in hot oil for frying to avoid splashes on your face or hands.
    • Start with frying your vegetables and then fry the meatballs. If you first fry the meatballs, the oil wouldn't be clean enough to fry the vegetables without burning them.
    • The ideal mince should have %20 fat for soft and delicious koftes. Using lean mince will make them dry and tough.
    • When shaping the meatballs, wet your palm with a bit of water to avoid the meatballs sticking to your hand. 

    Serving Suggestions

    This scrumptious baked meatballs with vegetables in tomato sauce are typically served with some rice dishes such as Bulgur Pilavi (Turkish Bulgur Pilaf), Turkish Rice (Sehriyeli Pilav), or Turkish Bulgur Pilaf With Lentils.

    I sometimes add a bowl of Lebanese Fattoush Salad, Turkish Shepherd Salad (Coban Salatasi), or Cacik (Turkish Yoghurt With Cucumbers) on the side.

    Recipe FAQs

    Can you freeze Izmir Kofte?

    You can freeze the Kofte mixture before cooking and keep it for 3 months. Alternatively, you can freeze the cooked dish and keep it in an airtight container for up to 3 months.

    Should Soutzoukakia be cooked before putting in the tomato sauce?

    No, we just want some caramelization on the meatballs to seal the flavor in. They will get cooked in tomato sauce along with the potatoes.

    Can I make this baked Izmir Köfte dish without frying first?

    Yes, you can skip the frying part and nicely arrange your meatballs with vegetables in an ovenproof dish, then bake them in the oven until the potatoes are soft.
    I prefer frying them before baking them in the oven as it helps to intensify the flavor but it is a personal choice and both taste delicious.

    Related Recipes

    For more delicious kofte recipes why not try:

    • Turkish Grilled Lamb Kofta - Izgara Kofte
    • Icli Kofte (Turkish Kibbeh)
    • Fellah Koftesi
    • Adana Kebab (Adana Kofte)

    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 Soutzoukakia - Izmir Köfte recipe as much as you enjoy eating it! 🙂 

    Bon appétit! / Afiyet olsun!

    Izmir Kofte served with bulgur rice pilaf

    Izmir Kofte (Soutzoukakia - Smyrna Meatballs)

    Ayla Clulee
    Izmir Kofte (a.k.a Soutzoukakia or Smyrna Meatballs) is a traditional dish made with lightly fried meatballs and vegetables baked in tomato sauce. 
    5 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 1 hr
    Total Time 1 hr 30 mins
    Course Main Course
    Cuisine Greek, Mediterranean, Turkish
    Servings 4 People
    Calories 889 kcal

    Equipment

    • 1 kitchen scale
    • 1 10" (25 cm) dia oven dish
    • 1 peeler
    • 1 Sharp knife
    • 1 measuring spoons
    • 1 frying pan
    • 1 grater

    Ingredients
     
     

    For the Kofte (Makes 16 Kofte)

    • 500 g mince meat (250g lamb and 250g beef)
    • 1 egg
    • 1 medium onion (grated)
    • 2 cloves garlic (minced)
    • 40 g panko breadcrumbs (or breadcrumbs made with 2 stale slices of bread without the crust)
    • 2 tbsp parsley (finely chopped)
    • 1 teaspoon cumin powder
    • ½ teaspoon freshly ground black pepper
    • ½ teaspoon chilli flakes or paprika
    • 1 teaspoon salt

    For the Vegetables

    • 750 g potatoes (peeled and cut in wedges)
    • 1 large tomato (cut in 8 wedges)
    • 4 long green peppers (or 1 large capsicum) (seeds and core removed and cut into 2-3 pieces)
    • 100 ml vegetable oil (for frying)

    For the Tomato Sauce

    • 2 cloves garlic (minced)
    • 3 large tomatoes (chopped)
    • 1 tablespoon tomato paste (add extra ½ tablespoon if the tomatoes are not in season)
    • 4 sprigs thyme (only leaves chopped)
    • 1 teaspoon salt
    • 350 ml chicken stock or vegetable stock

    Instructions
     

    Making the Kofte

    • Preheat your oven to 180° C (350° F).
    • Put all the ingredients for the kofte in a large bowl and mix them. Knead the mixture for about 5 minutes until nicely combined.
    • Shape into 14-16 equally sized oblong meatballs using the palm of your hands. Wet your palm with a bit of water to avoid the meatballs sticking to your hand.
    • Set them aside and start preparing your vegetables.

    Preparing the Vegetables

    • Peel and wedge your potatoes, and pat dry with a paper towel to avoid splashing hot oil while frying.
    • Prepare the peppers, take the seeds and the core out, and cut them into the preferred sizes. Pat dry with a paper towel.
    • Place a frying pan on medium heat and add the vegetable oil.
    • When the oil is hot enough, fry the potatoes, making sure they are browned on all sides and set aside. The potatoes will still be uncooked. We need the caramelization on the outside.
    • Lightly fry the peppers and set them aside.
    • Add the meatballs to the pan and fry them until all sides are brown. The meatballs will still be uncooked, we want to seal the meatballs to keep the juice and flavor in.
    • Arrange the meatballs in the oven dish with the potatoes and peppers.
    • Cut 1 large tomato into eight wedges and place them into the oven dish as well.

    Preparing the Tomato Sauce

    • Discard the excess vegetable oil from the pan, leaving only 1 tablespoon to make the sauce.
    • Add the garlic and thyme and sauté quickly to make sure it doesn’t get burnt.
    • Add the chopped tomatoes and cook for a few minutes before adding the tomato paste.
    • Give it a good stir and add the salt and the chicken or vegetable stock and bring to a boil. Simmer the sauce for 5 minutes.
    • Pour the sauce into the oven dish and cover it with tin foil or a lid.
    • Place the dish in the oven and cook for 30 minutes.
    • Remove the tin foil or the lid and cook for another 30 minutes or until the potatoes are softened.

    Notes

    • Make sure your vegetables are totally dry before putting them in hot oil for frying to avoid splashes on your face or hands
    • Start with frying your vegetables and then fry the meatballs. If you first fry the meatballs, the oil wouldn't be clean enough to fry the vegetables without burning them.
    • When shaping the meatballs, wet your palm with a bit of water to avoid the meatballs sticking to your hand. 
    • The ideal mince should have %20 fat for soft and delicious koftes. Using lean mince will make them dry and tough. 

    Nutrition

    Calories: 889kcalCarbohydrates: 150gProtein: 14gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 15gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 43mgSodium: 2095mgPotassium: 1509mgFiber: 12gSugar: 95gVitamin A: 1814IUVitamin C: 158mgCalcium: 98mgIron: 4mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post use affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

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    Reader Interactions

    Comments

    1. Sameer

      January 04, 2022 at 4:51 pm

      5 stars
      Thank you for the recipe. Can I make the whole dish without frying?

      Reply
      • Ayla Clulee

        January 24, 2022 at 1:52 pm

        Hi Sameer,
        Sorry for the late reply. Yes, you can make this recipe without frying them first but the taste will be slightly different. Let me know how it turns out for you.
        Best wishes
        Ayla

        Reply
    2. Erica

      March 21, 2022 at 5:58 am

      5 stars
      I used my air fryer for the vegetables and koftas. Turned out perfect! Great recipe and instructions!

      Reply
    3. Saba

      March 27, 2022 at 4:40 am

      5 stars
      Delicious kofta dish, a new family favourite. I add different vegetables each time, whatever is in my fridge. Love the versatility.

      Reply
    4. Sabeen

      March 28, 2022 at 4:46 am

      5 stars
      This is such a great recipe, thank you! Very tasty. I’ve made this several now. One of our new favourites.

      Reply
      • Ayla Clulee

        April 02, 2022 at 5:21 am

        You’re welcome, Sabeen! I appreciate your review.
        Best wishes
        Ayla x

        Reply
    5. Lorraine

      April 11, 2022 at 7:54 am

      5 stars
      Delicious! My family loved it! Will definitely be making it again soon.

      Reply
    6. Ricardo

      April 12, 2022 at 2:02 pm

      5 stars
      I made this yesterday and wow this was the best meatball and sauce I have ever made. Thank you for this succulent dish!

      Reply
    7. Mirinda

      April 24, 2022 at 6:03 am

      5 stars
      Delicious meatballs and sauce. My family loved it. Will definitely be making it again soon.

      Reply
    8. Daniela

      April 25, 2022 at 5:29 am

      5 stars
      Looks juicy and yumm! Makes a great weekend meal!!!

      Reply
    9. Dora

      April 26, 2022 at 4:50 am

      5 stars
      Such a great recipe! It went down well with family.

      Reply
    10. Sue

      May 17, 2022 at 5:03 am

      5 stars
      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!

      Reply
      • Ayla Clulee

        May 20, 2022 at 5:03 am

        Hi, Sue! It is my pleasure. I am so glad you enjoyed this recipe and thank you for your kind comment!
        Best wishes
        Ayla x

        Reply

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    Hi! Thank you for visiting Cooking Gorgeous. My name is Ayla, and I’m a professional chef based in the UK. The kitchen is my happy place and cooking is my therapy. To me, food is more than ingredients and nutrition; it is a language of love, a way of expressing compassion.

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