Izmir Kofte – Baked Turkish meatballs with Potatoes in tomato sauce - Izmir Kofte is a popular Turkish one pot Kofte and vegetable dish. The Kofte or Meatballs are made with Ground Beef or Lamb. This is a super easy recipe that does not require much effort to make. Often served in Turkish Meze Restaurants known as Lokanta, this recipe originated in the Turkish city of Izmir.
If you are looking for a Kebab recipe that is really easy to make, then this is the one. We have shared several Kebab recipes recently that require a bit more work such as Adana Kebab - Turkish Lamb Kebabs or Lebanese Chicken Shawarma.
In this recipe, you make quick oval Kofte and assemble that in a dish with Potatoes and Peppers (Sivri), Pointy or chopped Red Peppers. Then you cover the dish in a Tomato Sauce and bake it.
It is most often served with Bulgur Pilaf (Kisir), Rice Pilaf and Cacik (Turkish Yoghurt and Cucumber dip). You can also serve it with crusty bread.
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Ingredients you'll need
Here are the ingredients you will need to make the most delicious Izmir Kofte. For full measurements, scroll to the recipe card at the bottom of the page. Not pictured - Pomegranate Molasses, Turkish Pepper Paste and Kofte Mix.
Onion - These not only add flavour but adding Onions to Meat, makes the Meat more tender and moist as mentioned in this Shawarma recipe.
Breadcrumbs - These absorb some of the juices from the Kebabs without drying them out, so they don’t fall apart. Breadcrumbs also add texture.
Garlic - You can use Garlic Cloves or store brought pastes. Garlic Powder or Granules also work well.
Egg - This is used as a binder.
Salt and Pepper - For seasoning.
Spices and Herbs - Cumin, Paprika, Parsley, Aleppo Pepper (Pul Biber). You can also add a couple of tablespoon of Kofte or Kebab mix.
Tomato Paste/Tomato Puree and Turkish Pepper Paste - Biber Salcasi and Tomato paste. This adds a rich flavour and I would highly recommend it.
Pomegranate Molasses - This adds some tang.
Stock - I recommend Vegetable or Chicken Stock.
Garlic - You can use fresh Cloves or Garlic Paste.
Salt and Pepper - To season.
How to prepare Izmir köfte
Step 1 - Make the Kofte
Add all the ingredients for the Kofte in a bowl and mix and knead together for 5 minutes. Then shape into 15 equal sized oval shaped Kofte/Meatballs.
Step 2 - Prep the Veg
Peel the Potatoes and cut into thick slices, then pat dry. Top and tail the Peppers and cut into equal sized pieces - around 1 inch pieces.
Step 3 - Fry the Potatoes and Kofte.
Add Oil to a pan and shallow fry the Potato wedges for 2-3 mins per side. Then fry the Kofte for 3-4 minutes per side. Remove and add to oven dish.
Step 4 - Make the Tomato Sauce
In the same pan that the kofte were fried in, add Tomatoes, Tomato puree, Turkish Pepper Paste and Garlic. Cook for 1 - 2 minutes on medium high. Add Molasses, Stock, Salt and Pepper. Bring to a boil and then simmer for 10 - 15 minutes over medium heat till the mixture has thickened.
Step 5 - Bake the Izmir Kofte
Bake at 180 C/350 f/Gas Mark 4 for 30-40 minutes or until the Kofte are cooked through and the Potatoes are tender.
Variations
Add other Veg
Add other Veg such as Tomato slices, Aubergine Slices and Courgette Slices in-between the Kebabs.
Make More Sauce
You can add another 100g of Tomatoes to create more Tomato Sauce.
Expert Tips
Potatoes - Cut the Potatoes into thick slices so that they don’t turn to mush in the Oven.
Fat Ratio - Make sure that you use Meat with a high Fat ratio for juicy Kofte.
Shape Kebabs - Use wet hands to shape the Meatballs. It stops the meat from sticking to your hands.
Serving Suggestions
Izmir Kofte is usually served with Rice Pilaf (Turkish style Rice with Vermicelli) or Bulgur Pilaf.
It is accompanied with Cacik (Turkish Cucumber and Yoghurt dip), Shepherd Salad and soft flat Bread like Bazlama.
Storage
This recipe can be made and assembled up to 3 days ahead. Just keep it covered in the fridge.
The entire dish can be frozen for up to 2 months (as long as the dish is freezer safe).
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Izmir Kofte – Baked Turkish meatballs with Potatoes in tomato sauce
Ingredients
Meatballs (Kofte)
- 500 g Lamb Mince or Beef (20% Fat)
- 1 Onion Grated, Juice squeezed out
- 1 ½ tablespoon Breadcrumbs
- 1 teaspoon Black Pepper Powder
- 2 Garlic Cloves Crushed
- 2 teaspoon Cumin Powder
- 1 teaspoon Paprika I use Smoked
- 2 tablespoon Aleppo Pepper
- 1 teaspoon Salt
- 2 tablespoon Parsley Flat Leaf, Chopped
- 1 Egg
- 2 tablespoon Kofte Spice or Kebab Spice mix (Optional)
Veg
- 2 tablespoon Oil Olive or Vegetable
- 2 large Potatoes Peeled and cut into thick wedges
- 2 Sivri Peppers Cut into chunks (Or use Padron or Bell Peppers)
Tomato Sauce
- 250 g Tomatoes Pureed ( I used Plum Tomatoes from a tin) or use 3 small chopped Tomatoes
- 1 tablespoon Tomato Puree
- 2 tablespoon Turkish Pepper paste Biber Salcasi or add more Tomato paste
- 2 Garlic Cloves Crushed
- 1 tablespoon Pomegrante Molasses
- 125 ml Stock Chicken, Lamb or Veg (I use a cube crushed in boiled Water). If your Stock comes pre salted, omit the Salt in the Sauce.
- 1 teaspoon Salt
- ½ teaspoon Black Pepper Powder
Instructions
- Step 1 - Make the KofteAdd all the ingredients for the Kofte in a bowl and mix and knead together for 5 minutes. Then shape into 15 equal sized oval shaped Kofte/Meatballs.
- Step 2 - Prep the VegPeel the Potatoes and cut into thick slices, then pat dry.Top and tail the Peppers and cut into equal sized pieces - around 1 inch pieces.
- Step 3 - Fry the Potatoes and Kofte. Add Oil to a pan and shallow fry the Potato wedges for 2-3 mins per side. Then fry the Kofte for 3-4 minutes per side. Remove and add to oven dish.
- Step 4 - Make the Tomato SauceIn the same pan that the kofte were fried in, add tinned Tomatoes, Tomato puree, Turkish Pepper Paste and Garlic. Cook for 1 minute. Add Molasses, Stock, Salt and Pepper. Bring to a boil and then simmer for 10 - 15 minutes over medium heat till the mixture has thickened.
- Step 4 - Add Potatoes and Kofte to dishPour the Tomato mixture over the Kofte and Potatoes. Then scatter the Peppers on top.
- Step 5 - Bake the Izmir KofteBake at 180 C/350 f/Gas Mark 4 for 30-40 minutes or until the Kofte are cooked through and the Potatoes are tender.
Notes
Variations
Add other Veg Add other Veg such as Tomato slices, Aubergine Slices and Courgette Slices in-between the Kebabs. Make More Sauce You can add another 100g of Tomatoes to create more Tomato Sauce.Expert Tips
Potatoes - Cut the Potatoes into thick slices so that they don’t turn to mush in the Oven. Fat Ratio - Make sure that you use Meat with a high Fat ratio for juicy Kofte. Shape Kebabs - Use wet hands to shape the Meatballs. It stops the meat from sticking to your hands.Serving Suggestions
Izmir Kofte is usually served with Rice Pilaf (Turkish style Rice with Vermicelli) or Bulgur Pilaf. It is accompanied with Cacik (Turkish Cucumber and Yoghurt dip), Shepherd Salad and soft flat Bread like Bazlama.Storage
This recipe can be made and assembled up to 3 days ahead.Just keep it covered in the fridge. The entire dish can be frozen for up to 2 months (as long as the dish is freezer safe).
Safira says
So good!