Name: Izmir Kofte – Baked Turkish meatballs with Potatoes in tomato sauce
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Ingredients: 500 g Lamb Mince (or Beef (20% Fat)); 1 Onion (Grated, Juice squeezed out); 3 tbsp Breadcrumbs; 1 tsp Black Pepper Powder; 2 Garlic Cloves (Crushed); 2 tsp Cumin Powder; 1 tsp Paprika (I use Smoked); 1 tsp Aleppo Pepper; 1 tsp Salt; 2 tbsp Parsley (Flat Leaf, Chopped); 1 Egg; 2 large Potatoes (Peeled and cut into thick slices); 2 Sivri Peppers (Cut into chunks (Or use Padron or Bell Peppers)); 2 tbsp Oil (Olive or Vegetable); 100 g Tomatoes (Pureed ( I used Plum Tomatoes from a tin)); 3 tbsp Tomato Puree; 2 Garlic Cloves (Crushed); 300 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 tsp Salt; ½ tsp Black Pepper Powder

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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

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
How to prepare Izmir köfte
Variations
Expert Tips
Serving Suggestions
Storage
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Izmir Kofte – Baked Turkish meatballs with Potatoes in tomato sauce
Variations
Expert Tips
Serving Suggestions
Storage

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.

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).

Tomato Paste/Tomato Puree - You can use Turkish Pepper Paste too - Biber Salcasi. This adds a rich flavour.

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 - Make the Tomato Sauce

Heat Oil in a pot and add Tomato puree. Cook for 1 minute. Add Stock, Garlic, Salt and Pepper. Bring to a boil and then simmer for 10 - 15 minutes over medium heat till the mixture has thickened.

Step 4 - Pour the Tomatoes on top of the Kofte and Potatoes

Remove the Kofte from the Oven. Pour the Tomatoes on top and scatter the Peppers on top of the Kofte and Potatoes.

Step 5 - Bake the Izmir Kofte
Cover the dish with foil. Bake for a further 30 minutes and uncovered for 7 - 10 minutes.

Variations

Fry the Meatballs and Potatoes first

There are two versions of Izmir kofte.

One in which you fry the Meatballs and Potatoes first. You can use this method. If you do, cook the Potatoes first before you fry the Kofte. I do it all in the Oven to save time and dishes.

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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