Turkish
İzmir Köfte
Turkish meatballs baked with browned potatoes, peppers, and a reduced tomato-pepper sauce.
6 servings · 40 minutes prep · 55 minutes cook
Ingredients
Meatballs and Potatoes
- 1 1/2 pounds ground beef or lamb, 85 percent lean
- 1 small yellow onion, grated and squeezed dry
- 1/2 cup loosely packed fresh breadcrumbs
- 1 large egg
- 1/2 cup flat-leaf parsley, finely chopped
- 2 garlic cloves, finely grated
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon Aleppo pepper
- 2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch wedges
- 1/3 cup avocado oil, divided
- 4 long Turkish green peppers or Anaheim chiles, halved lengthwise
Tomato Sauce
- 1 tablespoon tomato paste
- 1 tablespoon Turkish red pepper paste
- 2 cups crushed ripe tomatoes
- 1 1/2 cups hot water
- 1/2 teaspoon Diamond Crystal kosher salt
Directions
Shape the Meatballs
- Mix the meat, onion, breadcrumbs, egg, parsley, garlic, salt, cumin, black pepper, and Aleppo pepper just until tacky. Shape into 18 tapered, finger-length meatballs. Cover and refrigerate for 30 minutes.
Brown and Arrange
- Heat half the avocado oil in a wide skillet over medium-high. Brown the potatoes in batches for 6 to 8 minutes per batch; they should color but remain firm inside. Transfer to a 9-by-13-inch baking dish.
- Add the remaining oil as needed and brown the meatballs for 5 to 6 minutes, turning carefully. Arrange them between the potatoes with the green peppers. Use the time as a guide; continue only until a deep brown crust forms on the contact surfaces.
Make the Sauce and Bake
- Pour off excess oil, leaving 1 tablespoon. Cook the tomato and pepper pastes for 1 minute. Add the crushed tomatoes, hot water, and salt; simmer for 5 minutes and pour evenly over the baking dish.
- Heat oven to 375°F. Bake uncovered at 375°F for 30 to 35 minutes, until the potatoes are tender, the meatballs reach 160°F, and the sauce has reduced around them. Rest for 10 minutes before serving.
