Izmir Kofte (Smyrna Meatballs)

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 Pilaf (Sehriyeli Pilav) or Bulgur Pilavi (Turkish Bulgur Pilaf) and a bowl of Greek Cucumber Salad.

Jump to:

• What is Izmir Kofte (Soutzoukakia)?
• Why This Recipe Works?
• Ingredients You'll Need
• Step-by-Step Instructions
• Top Tips From the Chef
• What to Serve with Izmir Kofte?
• 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!

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.

What is Izmir Kofte (Soutzoukakia)?

Izmir kofte is a popular Turkish dish made from ground beef or lamb mixed with onion, garlic, parsley, and cumin.

The dish originated in the city of Izmir, located on the western coast of Turkey, and is also known as Smyrna Meatballs or Soutzoukakia in Greek cuisine.

Izmir Kofte is often served with a side of yogurt, a staple in Turkish cuisine, and a slice of crusty bread to soak up the flavorful sauce.

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 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 - The main ingredient for Izmir köfte is ground meat 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 a 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

• Potatoes - They are a great accompaniment to Kofte dishes. Use any type of potatoes you like cooking. You can use half the 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 work 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.

Step-by-Step Instructions

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.

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.

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.

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.

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.

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.

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).

Nicely organize the meatballs and peppers on top of your potatoes.

Scatter the tomato wedges in between the meatballs.

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.

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.

Pour the sauce on top of the koftes and the 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.

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 won'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. 

What to Serve with Izmir Kofte?

These 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 for a more substantial meal.

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

Bon appétit! / Afiyet olsun!

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