There’s something incredibly comforting about this hearty recipe that wraps you in a hug of savory, spiced goodness with every bite. Plus, it’s the perfect balance of tender meatballs and crispy potatoes smothered in a rich tomato sauce—pure comfort food bliss that hits the spot every time!
Submerge yourself in the wealthy tastes of Turkey with my version of Izmir Kofte. I adore how the savory blend of ground lamb or beef, cumin, and red pepper flakes makes such an irresistible flavor.
The combination of tender potatoes, vibrant green peppers, and chopped tomatoes not only adds heft but also provides a hefty dose of vitamins. This dish balances protein, fiber, and spice in a way that you don’t often find.
I think a lot of you will find it delicious and be very satisfied with it.
Ingredients
Lamb or Beef: High in protein and vital fatty acids.
Onion: Helps with digestion and gives natural sweetness.
Garlic: Enhances immunity with antibacterial effects.
Parsley: Fresh flavor, yes; high in vitamin C, definitely.
And if you don’t believe me, ask the American Institute for Cancer Research.
They at least have a few degrees to their name.
Cumin: Delivers cozy, warm notes, and digestion aid.
Olive Oil: Fats good for your heart, makes food taste good.
Good source of carbohydrates and fiber: Potatoes.
Tomatoes are rich in antioxidants and confer a certain amount of sourness.
Green peppers are abundant in vitamins A and C, and they lend a satisfying crunch.
Ingredient Quantities
- 500g ground lamb or beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup parsley, finely chopped
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1 egg
- 2 tablespoons breadcrumbs
- 3 tablespoons olive oil
- 4 medium potatoes, peeled and sliced
- 4 tomatoes, peeled and chopped
- 2 green peppers, sliced
- 1 tablespoon tomato paste
- 1 cup water
- Salt and pepper to taste
Instructions
1. In a big bowl, blend together the ground lamb or beef, onion, garlic, parsley, cumin, 1 teaspoon salt, black pepper, red pepper flakes, egg, and breadcrumbs. Stir until very well combined.
2. Form the mixture into oval-shaped meatballs, about the size of small eggs.
3. In a large skillet, over medium heat, add 2 tablespoons of olive oil. When the oil is hot, add the meatballs. Cook the meatballs until they are browned on all sides. Remove the meatballs from the skillet and place them on a plate. Set them aside.
4. In the same frying pan, put in the other tablespoon of olive oil and fry the sliced potatoes until they are golden on both sides. Remove the potatoes from the pan and set aside.
5. Set your oven to a temperature of 180°C (350°F) to prepare it for baking.
6. In a huge baking dish or casserole, layer the sautéed potatoes and browned meatballs.
7. In a bowl, combine the diced tomatoes, sliced green peppers, tomato paste, and 1 cup of water. They should be in the bowl with you as you work, obviously, in order to have everything mixed properly. Once the ingredients are settled in the bowl, season them with salt and pepper to taste.
8. Distribute the tomato concoction uniformly atop the meatballs and potatoes that are in the baking dish.
9. Place aluminum foil or a lid over the dish, then set it in the preheated oven. Let it bake for about 30 minutes.
10. Take off the foil and bake for another 15-20 minutes. The sauce should be slightly thickened by the time you take it out. Serve it hot.
Equipment Needed
1. Large mixing bowl
2. Spoon or spatula for stirring
3. Skillet or frying pan
4. Plate
5. Knife
6. Cutting board
7. Baking dish or casserole dish
8. Oven
9. Aluminum foil or lid
10. Measuring spoons
11. Measuring cup
FAQ
- Can I use beef instead of lamb for Izmir Kofte?Absolutely, ground beef can be used if that’s your meat of choice. The taste will be almost the same, with a few minor variations, which will only make the dish more interesting. You’ll find it to be every bit as tasty.
- Is it necessary to use red pepper flakes?Optional are the red pepper flakes. If a milder flavor is desired, they can be left out.
- Can I make Izmir Kofte without eggs?The mixture requires the binding power of the egg, but you can substitute with a flax egg or a pinch more milk if you had to.
- Are there any substitutes for breadcrumbs?Crushed crackers, oats, or a gluten-free breadcrumb substitute work just as well, in case you need to replace the main ingredient in the recipe.
- Can this recipe be made in advance?Indeed, preparing the kofte mixture and sauce ahead of time is an option. You can chill the two parts separately until you need them.
- Do the potatoes need to be pre-cooked?No, the raw potatoes that are sliced will bake in the sauce.
- How spicy is this recipe?To suit your taste, the amount of red pepper flakes and black pepper used can be varied to adjust the spiciness.
Substitutions and Variations
Lamb or Beef: Substitute with ground chicken or turkey for a lighter option.
Shallots or leeks make a good substitute for onion when a milder flavor is desired.
Breadcrumbs: Substitute almond flour for the gluten-free version.
Tomato Paste: If you have no paste on hand, use pureed tomatoes or tomato sauce.
Replace olive oil with sunflower oil or canola oil.
Pro Tips
1. Resting the Meatball Mixture: After mixing the ground meat with spices and other ingredients, let the mixture rest in the refrigerator for about 30 minutes before forming the meatballs. This allows the flavors to meld together and makes it easier to shape the meatballs without them falling apart during cooking.
2. Uniform Meatball Size: When forming the meatballs, use a small ice cream scoop or a spoon to measure out even portions. This ensures that the meatballs cook evenly.
3. Pre-Cooked Potatoes: To ensure the potatoes are perfectly tender, you can parboil them for a few minutes before frying. This will help them cook faster and more evenly in the final baking step.
4. Enhanced Tomato Sauce: For a deeper flavor in the sauce, consider sautéing the tomato paste with a bit of olive oil for a minute or two before adding it to the diced tomatoes and water. This will caramelize the tomato paste slightly and enhance its flavor.
5. Fresh Herbs for Garnish: Before serving, sprinkle fresh chopped parsley or cilantro over the dish to add a burst of color and freshness, which can enhance the overall presentation and taste.
Izmir Kofte Recipe
My favorite Izmir Kofte Recipe
Equipment Needed:
1. Large mixing bowl
2. Spoon or spatula for stirring
3. Skillet or frying pan
4. Plate
5. Knife
6. Cutting board
7. Baking dish or casserole dish
8. Oven
9. Aluminum foil or lid
10. Measuring spoons
11. Measuring cup
Ingredients:
- 500g ground lamb or beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup parsley, finely chopped
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1 egg
- 2 tablespoons breadcrumbs
- 3 tablespoons olive oil
- 4 medium potatoes, peeled and sliced
- 4 tomatoes, peeled and chopped
- 2 green peppers, sliced
- 1 tablespoon tomato paste
- 1 cup water
- Salt and pepper to taste
Instructions:
1. In a big bowl, blend together the ground lamb or beef, onion, garlic, parsley, cumin, 1 teaspoon salt, black pepper, red pepper flakes, egg, and breadcrumbs. Stir until very well combined.
2. Form the mixture into oval-shaped meatballs, about the size of small eggs.
3. In a large skillet, over medium heat, add 2 tablespoons of olive oil. When the oil is hot, add the meatballs. Cook the meatballs until they are browned on all sides. Remove the meatballs from the skillet and place them on a plate. Set them aside.
4. In the same frying pan, put in the other tablespoon of olive oil and fry the sliced potatoes until they are golden on both sides. Remove the potatoes from the pan and set aside.
5. Set your oven to a temperature of 180°C (350°F) to prepare it for baking.
6. In a huge baking dish or casserole, layer the sautéed potatoes and browned meatballs.
7. In a bowl, combine the diced tomatoes, sliced green peppers, tomato paste, and 1 cup of water. They should be in the bowl with you as you work, obviously, in order to have everything mixed properly. Once the ingredients are settled in the bowl, season them with salt and pepper to taste.
8. Distribute the tomato concoction uniformly atop the meatballs and potatoes that are in the baking dish.
9. Place aluminum foil or a lid over the dish, then set it in the preheated oven. Let it bake for about 30 minutes.
10. Take off the foil and bake for another 15-20 minutes. The sauce should be slightly thickened by the time you take it out. Serve it hot.
