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izmir koftesi

Izmir Koftesi Recipe

Learn how to make Izmir Koftesi, a delicious Turkish meatball dish with rich flavors and aromatic spices. Perfect for any occasion!
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 6

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.
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