Izmir Koftesi
Description
This traditional Turkish dish of meatballs and potatoes in a rich tomato sauce is a comforting and versatile meal, perfect for a simple dinner or as part of an iftar spread during Ramadan. The recipe allows for variation—some shape the meatballs into small ovals, while others prefer patties. Some cooks sear the meatballs before baking, while others place them directly into the oven. Personally, I favor forming patties, as they create a more visually appealing presentation alongside the potatoes and are easier to sear for added depth of flavor.
Ingredients
- 1 Pound ground beef
- 2/3 Cup fresh flat-leaf parsley, finely chopped, plus more for garnish
- 2 Tbls plain breadcrumbs
- 1/2 Tsp Aleppo pepper flakes
- 1/2 Tsp ground cumin
- 1 Large Egg
- 1 onion, grated
- 3 cloves garlic plus 2 cloves garlic, minced separately
- 2 1/2 Tsp dried oregano
- Kosher salt and freshly ground black pepper
- Neutral-flavored oil, such as canola or vegetable, for searing
- 2 russet potatoes, peeled
- 1 Tbls olive oil
- 2 Tbls tomato paste
- 1 large green bell pepper, cut crosswise into 1/2-inch thick slices
- 1 large tomato, cut into 6 or 8 wedges
Instructions
- 1 Directions
- Place the ground beef, parsley, breadcrumbs, Aleppo pepper flakes, cumin, egg, onions, 3 of the minced garlic cloves, 1 1/2 teaspoons of the oregano, 1 teaspoon salt and 1/8 teaspoon pepper in a large bowl and combine well using your hands. The mixture will be wet and a bit sticky. Form into 20 to 24 meatballs about 1/2-inch-thick in the shape of your choosing (see Headnote).
- Heat 2 tablespoons neutral-flavored oil in a large nonstick skillet over medium heat. Working in batches and adding more oil as necessary, sear the meatballs until nicely browned on two sides, 2 to 3 minutes per side. Transfer to a platter.
- Preheat the oven 176-180 C
- Slice the potatoes crosswise 1/2 inch thick into a total of 20 to 24 slices. Arrange the seared meatballs and potatoes in an alternating pattern in a 9-by-9-inch baking dish. Set aside.
- Heat the olive oil in a small saucepan over medium-low heat. Add the tomato paste and cook, stirring occasionally, until it starts to darken and release its color into the oil, 3 to 5 minutes. Add the remaining 1 teaspoon oregano, 2 minced garlic cloves, 1/2 teaspoon salt and 1/8 teaspoon pepper and give the mixture a nice stir. Add 1 1/2 cups water and bring to a simmer over medium-low heat. Simmer for about 5 minutes, then taste and add more salt, if needed.
- Pour the sauce gently over the meatballs and potatoes. Top with the bell peppers and tomatoes. Cover with parchment paper and bake until the potatoes are tender and the meatballs are cooked through, 40 to 50 minutes.
- Garnish with parsley before serving
Instructions
meatballs,potatoes ,Ramadan,