Name: İzmir Köfte: Roasted Turkish Meatballs with Vegetables Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Turkish
Ingredients: 400 g minced beef; 2 slices stale bread (crust removed, whizzed until you have breadcrumbs); 1 egg; 1 garlic clove (peeled and shredded or finely chopped); 2 Tbsp finely chopped flat-leaf parsley (Italian parsley); 1 tsp pul biber (Aleppo pepper); 1 tsp ground cumin; 1/2 tsp salt; 1/4 tsp black pepper; 500 g potato (peeled or well rinsed and cut into ½–1 cm thick slices); 1 large carrot (peeled or well rinsed and cut into ½ cm thick slices); 4–6 Turkish green peppers (sivri/çarliston biber), cut into large chunks; 1 Tbsp tomato paste; 1 Tbsp Turkish sweet red pepper paste (tatlı biber salçası); 400 ml water; 2 Tbsp olive oil; Salt and pepper to taste

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Introduction

İzmir köfte is a classic Turkish dish featuring tender roasted meatballs paired with soft vegetables in a rich tomato sauce. This hearty, comforting meal brings together fragrant spices and fresh ingredients, perfect for a flavorful family dinner.

The image shows a white plate with a brown-rimmed edge holding three browned meatballs on top of a rich reddish-orange sauce. Under and around the meatballs are slices of yellow potatoes, pieces of red tomato, and a green pepper, all mixed in the sauce and sprinkled with small green herb bits. A silver fork rests on the plate's edge. The plate is placed on a white marbled textured surface with scattered green herb bits. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

400 g minced beef
2 slices stale bread (crust removed, whizzed into breadcrumbs)
1 egg
1 garlic clove (peeled and shredded or finely chopped)
2 Tbsp finely chopped flat-leaf parsley (Italian parsley)
1 tsp pul biber (Aleppo pepper)
1 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
500 g potato (peeled or well rinsed, cut into ½–1 cm thick slices)
1 large carrot (peeled or well rinsed, cut into ½ cm thick slices)
4–6 Turkish green peppers (sivri or çarliston biber, cut into large chunks)
1 Tbsp tomato paste
1 Tbsp Turkish sweet red pepper paste (tatlı biber salçası)
400 ml water
2 Tbsp olive oil
Salt and pepper, to taste

Instructions

Step 1: Parboil the potato slices in lightly salted water until they are just softened but still firm, about 8–12 minutes. Drain and set aside.
Step 2: Preheat your oven to 180 °C (356 °F).
Step 3: In a bowl, mix together the minced beef, breadcrumbs, egg, garlic, parsley, pul biber, cumin, salt, and black pepper until fully combined. Shape the mixture into 8 to 10 meatballs and flatten them slightly using your hands.
Step 4: Prepare the tomato sauce by combining tomato paste, sweet red pepper paste, olive oil, and boiling water. Season with salt and pepper, adding water gradually in 2–3 stages while stirring to create a smooth sauce.
Step 5: In a suitable oven dish, arrange the parboiled potatoes and carrot slices so they do not overlap. Place the meatballs and green pepper chunks on top, then pour the tomato sauce evenly over everything to ensure a thorough coating.
Step 6: Roast in the preheated oven for 45 minutes to 1 hour, or until the meatballs are cooked through and the vegetables are tender.
Step 7: Remove from the oven and let the dish cool for about 5 minutes before serving warm.

Tips & Variations

For a lighter version, use lean ground turkey or chicken instead of beef.
If you can’t find Turkish green peppers, mild Italian or Anaheim peppers make a good substitute.
Add a splash of lemon juice before serving for a fresh, bright finish.
Leftover İzmir köfte tastes great the next day and can be reheated gently in the oven or microwave.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Avoid overheating to keep the meatballs tender and the vegetables intact.

How to Serve

The image shows a close-up of several browned meatballs with a rough, textured surface, placed on top of sliced vegetables including orange carrots and pale yellow potatoes. The vegetables are mixed with red bell pepper pieces and covered in a light sauce that appears slightly creamy and shiny. The dish is garnished with small, bright green chopped herbs scattered over the meatballs and vegetables. The whole dish sits against a white marbled textured background, making the warm colors of the food stand out. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make İzmir köfte ahead of time?

Yes, you can prepare the meatballs and sauce in advance and store them separately in the fridge. Assemble and roast just before serving for best texture and flavor.

What can I serve with İzmir köfte?

This dish pairs well with plain rice, bulgur, or a fresh salad to balance the rich tomato sauce and savory meatballs.