Keftedes: Authentic Greek Meatballs with Herbs vs İzmir Köfte (Meatballs with Potatoes and Tomato Sauce)

Both dishes bind their meat with grated onion, garlic, egg, breadcrumbs and parsley, yet they head in very different directions. Keftedes fold fresh mint and a splash of red wine vinegar into the beef, work olive oil into the mixture itself, then dredge the small patties in flour and fry them until golden and firm. İzmir Köfte season the meat with cumin, brown the ovals in olive oil, then bake them among potato wedges, peppers and tomato slices in a tomato-paste sauce until the potatoes are tender and the sauce thickens. The result is crisp-crusted, herb-bright bites versus a soft, saucy oven dish.