Izmir Koftesi is a traditional Turkish dish that features savory meatballs served in a rich, tomato-based sauce. The meatballs are made with ground beef or lamb, mixed with onions, spices, and fresh herbs, creating a flavorful and tender bite. They are often paired with vegetables like potatoes, peppers, and tomatoes, which absorb the delicious sauce.
The dish is named after the city of Izmir, known for its distinct culinary style that blends Mediterranean and Aegean flavors. The key to its depth of taste lies in the seasoning, including ingredients like cumin, paprika, and garlic, which infuse the meatballs and sauce. The hearty meal is typically enjoyed with rice or crusty bread to soak up the sauce.
Izmir Koftesi offers a warm, comforting meal perfect for family gatherings or special occasions. Its combination of juicy meatballs and flavorful sauce makes it a beloved classic in Turkish cuisine.
Izmir Koftesi Recipe
Ingredients
- 1 lb ground beef
- 2/3 cup finely chopped fresh flat-leaf parsley plus extra for garnish
- 2 tbsp plain breadcrumbs
- 1/2 tsp Aleppo pepper flakes
- 1/2 tsp ground cumin
- 1 large egg
- 1 grated onion
- 3 whole garlic cloves plus 2 additional cloves finely minced
- 2 1/2 tsp dried oregano
- Kosher salt and freshly ground black pepper to taste
- Neutral oil such as vegetable or canola for browning
- 2 russet potatoes peeled
- 1 tbsp olive oil
- 2 tbsp tomato paste
- 1 large green bell pepper sliced into 1/2-inch thick rounds
- 1 large tomato cut into 6–8 wedges
Instructions
Ingredients Preparation:
- In a large bowl, combine:
- Ground beef
- Chopped parsley
- Breadcrumbs
- Aleppo pepper flakes
- Ground cumin
- 1 egg
- Finely chopped onion
- 3 minced garlic cloves
- 1½ teaspoons dried oregano
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- Mix thoroughly by hand until fully combined. The mixture will be sticky.
- Shape the meat mixture into 20 to 24 meatballs, each about ½-inch thick, in your preferred shape.
Searing the Meatballs:
- Heat 2 tablespoons of neutral oil in a large nonstick skillet over medium heat.
- Sear the meatballs in batches, about 2–3 minutes per side, until browned on two sides. Add more oil as needed.
- Transfer the browned meatballs to a platter and set aside.
Preparing for Baking:
- Preheat your oven to 350°F (175°C).
- Slice potatoes into ½-inch-thick rounds (about 20 to 24 slices total).
- In a 9x9-inch baking dish, arrange the meatballs and potato slices in an alternating pattern. Set aside.
Making the Sauce:
- In a small saucepan, heat olive oil over medium-low heat.
- Add tomato paste and cook for 3–5 minutes, stirring occasionally, until it darkens and colors the oil.
- Stir in:
- Remaining 1 teaspoon of oregano
- 2 minced garlic cloves
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- Pour in 1½ cups of water and bring to a gentle simmer. Simmer for 5 minutes, taste, and adjust seasoning if needed.
Baking:
- Gently pour the tomato sauce over the meatballs and potatoes in the baking dish.
- Top with sliced bell peppers and tomatoes.
- Cover the dish with parchment paper and bake for 40–50 minutes, until the potatoes are tender and the meatballs are cooked through.
Serving:
- Garnish with fresh parsley before serving.
