Izmir Kofte

5 from 11 votes

İzmir Köfte is a Turkish meatball and potato casserole made with lightly fried köfte, potato wedges, green peppers, and tomatoes baked in a garlicky tomato sauce. Serve it with Turkish rice pilaf, bulgur pilaf, Cacık, or a fresh salad.

Prep Time30

Cook Time1 15

Total Time1 45

Course: Main Course

Cuisine: Greek, Mediterranean, Turkish

Diet: Low Lactose

Servings: People

Calories: 767kcal

Author: Ayla Clulee

Ingredients

For the Kofte (Makes 16 Kofte)

1 ⅛ lbs ground meat (lamb, beef or mixture) (500 grams)
1 egg
1 medium onion (grated)
2 cloves garlic (minced)
⅓ cup panko breadcrumbs (40 grams)
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

1 ⅔ lbs potatoes (peeled and cut in wedges) (750 grams)
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)
⅓ cup vegetable oil (for frying) (100 ml)

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
1 ½ cups chicken stock or vegetable stock (350 ml)

US Customary - Metric

Instructions

Make the Kofte Mixture

Preheat your oven to 360° F (180° C).
Add all the köfte ingredients to a large bowl. Mix with your hands for about 5 minutes until well combined.
Shape the mixture into 14 to 16 equal oval köfte. Wet your hands lightly with water if the mixture sticks.
Set them aside and start preparing your vegetables.

Prepare the Vegetables

Peel the potatoes, cut them into wedges, and pat them dry with paper towels.
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.
Fry the köfte in batches until lightly browned on all sides. They do not need to cook through at this stage.
Arrange the potatoes in a large ovenproof baking dish. Add the köfte, peppers, and tomato wedges.

Prepare the Tomato Sauce

Pour away most of the oil from the skillet, leaving about 1 tablespoon.
Add the garlic and thyme, then cook for a few seconds.
Add the chopped tomatoes and cook for a few minutes.
Stir in the tomato paste, salt, and stock. Bring the sauce to a boil, then simmer for 5 minutes.
Pour the sauce over the meatballs and vegetables. 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.

Notes

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. A smaller, deeper dish can leave the potatoes sitting too tightly together and may need extra baking time.
Keep the potato wedges medium in size and cut them as evenly as possible. Very large wedges can still be firm when the köfte are ready.
Pat the potatoes and peppers completely dry before frying. Any water on them will cause the oil to spit.
Fry the potatoes first, then the peppers, and fry the köfte last. This keeps the oil cleaner and stops the vegetables from picking up dark bits from the meat.
The potatoes and köfte only need color during frying. They finish cooking in the oven, so do not wait for them to cook through in the skillet.
The sauce should look a little loose when you pour it into the dish. It reduces in the oven and thickens as it cooks around the potatoes and köfte.
Use ground meat with around 20% fat for softer köfte. Very lean ground beef can make them dry.
Taste Turkish green peppers before using them. Some are mild, and some can be hot. Use bell peppers or Italian frying peppers for a milder dish.
Use fresh tomatoes when they are ripe and in season. At other times of year, add an extra ½ tablespoon tomato paste, or use canned chopped tomatoes and reduce the stock slightly.
The köfte mixture can be made up to 2-3 days ahead and kept covered in the refrigerator. You can also shape the meatballs ahead and keep them covered on a tray for up to 24 hours.

Nutrition