İzmir Köfte (Meatballs with Potatoes and Tomato Sauce)

• Salt2 teaspoons
• Tomato paste2 tablespoons
• Green pepper2 medium
• Garlic2 cloves
• Olive oil2 tablespoons
• Potato3 medium
• Parsley2 tablespoons fresh, chopped
• Cumin1 teaspoon
• Water1 cup
• Onion1 medium
• Egg1 large
• Tomato2 large, ripe
• Breadcrumb8 tablespoons
• Ground meat500g
• Red pepper1 medium
• Pepper1 teaspoon black pepper

How to Make It

• 1

  In a large bowl, combine 500g (1 lb) ground beef or lamb with 1 grated onion, 2 minced garlic cloves, 8 tablespoons breadcrumbs, 1 egg, 2 tablespoons chopped fresh parsley, 1 teaspoon cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix thoroughly until well combined but do not overmix, which can make the köfte tough.

• 2

  Shape the mixture into oval-shaped meatballs, approximately 5-6 cm (2-2.5 inches) long and 2-3 cm (1 inch) wide. You should get about 12-15 köfte. In a large non-stick pan, lightly brown the köfte in 2 tablespoons of olive oil over medium-high heat for about 3-4 minutes per side to seal in the juices.

• 3

  Peel and cut 3 medium potatoes into wedges or thick slices. Core and slice 2 green bell peppers and 1 red bell pepper into wide strips, and cut 2 large ripe tomatoes into thick slices. Arrange the browned köfte, potato wedges, pepper strips and tomato slices alternately in a large ovenproof dish or baking tray, making sure they are distributed evenly.

• 4

  For the sauce, whisk together 2 tablespoons of tomato paste with 1 cup (250 ml) hot water, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon dried mint (optional, but adds a nice flavor). Ensure the tomato paste is fully dissolved, creating a smooth, rich liquid.

• 5

  Pour the prepared tomato sauce evenly over the köfte, potatoes, and peppers in the baking dish. Make sure all ingredients are coated and partially submerged in the sauce. This helps keep everything moist and flavorful during baking.

• 6

  Preheat your oven to 180°C (350°F). Bake the İzmir Köfte for 40-45 minutes, or until the potatoes are fork-tender and the sauce has thickened slightly. The vegetables should be nicely cooked and the köfte thoroughly heated through. Serve hot, perhaps with a side of plain rice or fresh bread.