Turkish
⭐ Highly Rated
1h 30mmedium
TurkishDinner
Recipe Story
origins & traditionsIzmir Kofte is a beloved one-pot dish from the Aegean coast of Turkey that transforms humble ingredients into something extraordinary. Ground beef meatballs are nestled among sliced potatoes and bell peppers, then baked in a vibrant tomato sauce infused with garlic and aromatic spices. Unlike traditional pan-fried kofte, this baked version allows all the flavors to meld together beautifully while keeping the meatballs incredibly moist and tender. The potatoes absorb the savory juices, the peppers add sweetness, and the sauce becomes rich and deeply flavored. This is the kind of dish Turkish families have been making for generations - simple, satisfying, and perfect for feeding a crowd. Serve it with crusty bread to soak up every last drop of that magnificent sauce, or alongside rice pilaf for a complete meal that will transport you straight to the sun-drenched shores of the Aegean Sea.
Instructions
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Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine ground beef, breadcrumbs, 1 minced garlic clove, cumin, paprika, black pepper, and 1 teaspoon salt. Mix gently with your hands until just combined - do not overmix.
Form the mixture into 18-20 meatballs, about 1.5 inches in diameter. Set aside on a plate.
Peel and slice potatoes into 1/4-inch thick rounds. Slice bell peppers into strips and halve the tomatoes.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the remaining minced garlic and cook for 30 seconds until fragrant.
Add tomato paste and cook for 1 minute, stirring constantly. Pour in tomato sauce and add remaining salt. Stir well and simmer for 5 minutes.
In a 9x13 inch casserole dish, arrange the potato slices in a single layer. Season lightly with salt and black pepper.
Place the meatballs on top of the potatoes, spacing them evenly. Tuck the bell pepper strips between the meatballs.
Pour the tomato sauce over everything, ensuring the meatballs are partially submerged. Drizzle remaining olive oil over the top.
Cover the dish tightly with aluminum foil and bake for 40 minutes.
Remove the foil and continue baking for 15 minutes until the meatballs are cooked through and the potatoes are tender.
Let rest for 5 minutes before serving. Garnish with fresh parsley.
Izmir Kofte - Baked Meatballs in Tomato Sauce
4.1 (74)
Tender baked meatballs swimming in a rich tomato sauce with peppers and potatoes, this classic Izmir specialty brings Mediterranean flavors to your table with minimal effort and maximum comfort.
medium
1h 20m
6 servings
Ingredients
0 of 14 checked
Meatballs
- 700 grams ground-beef, at room temperature
- 1/2 cups breadcrumbs, plain or seasoned
- 1 teaspoons cumin, ground
- 1 teaspoons paprika, ground
Main
- 4 cloves garlic, minced
- 4 tablespoons olive-oil, divided
Seasoning
- 1/2 teaspoons black-pepper, freshly ground
- 2 teaspoons salt, divided
Vegetables
- 4 pieces potatoes, peeled and sliced
- 2 pieces bell-peppers, sliced into strips
- 3 pieces tomatoes, halved
Sauce
- 2 tablespoons tomato-paste
- 2 cups tomato-sauce
Garnish
- 3 tablespoons parsley, chopped for garnish (optional)
Chef Tips
expert advice•For extra flavor, add a pinch of cinnamon to the tomato sauce - it is a traditional Turkish touch.
•You can substitute ground lamb for half the beef for a richer taste.
•If you prefer spicier food, add a teaspoon of red pepper flakes to the sauce.
•The dish tastes even better the next day as the flavors continue to develop.
•Make sure not to overcrowd the meatballs in the dish - they need space for the sauce to circulate.
•For a lighter version, use ground turkey instead of beef.
•Fresh tomatoes can replace canned sauce when in season - just blend them first.
•Some cooks add a splash of hot water halfway through baking if the sauce reduces too much.
