Saucepan@saucepan · Shared this recipeFollowTurkish · dinnerIzmir KöfteTurkish meatballs baked with potatoes, peppers, and tomatoes in a rich tomato sauce.servings8Original recipe on culinarybackstreets.comKeep this recipeAdd a copy of Izmir Köfte to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients8 servingsBack to 8 servingsServes 8For the potatoes and vegetables1 kg medium potatoes, sliced into 1½ cm thick wedges200 g sivri biber, cut into three pieces, or padrón peppers sliced lengthwise3 medium to large tomatoes, sliced into 2cm wedges2 tbsp olive oilSalt and freshly ground black pepperFor the köfte1 large onion, grated5 tbsp breadcrumbs, use gluten-free if preferred2 medium eggs, beaten25 g flat-leaf parsley, finely chopped2 tsp ground cuminSalt and freshly ground black pepper1 kg minced beef, ground, 12% fat, or a combination of minced lamb and beefFor the sauce1 tbsp butter2 tbsp olive oil2 tbsp double-concentrated tomato paste2 tsp dried oregano1 tsp pul biber700 g canned plum tomatoes, or fresh tomatoes in season, pureed600 ml waterSalt and freshly ground black pepperStepsClear checksTap an ingredient or step to check it off.1Step 1: Prepare the köfte mixture. In a large bowl, combine the grated onion, breadcrumbs, eggs, parsley and cumin. Season well (about 2 teaspoons of salt works well) and knead thoroughly. Add the minced meat and knead for 3–4 minutes until the mixture is well blended. Cover and refrigerate until ready to use.2Step 2: Preheat the oven to 200°C convect / 220°C / 425°F. Place the potato wedges in a large baking tray and drizzle with the olive oil. Season with salt and black pepper and toss well to coat evenly.3Step 3: Shape the köfte. Place a small bowl of room-temperature water with a drizzle of olive oil nearby. Wet your hands and take a small tangerine-sized portion of the mixture, shaping it into a sausage-like köfte about 9cm long with slightly pointed ends. Place on a plate and repeat with the remaining mixture.4Step 4: Arrange the tray. Place the shaped köfte and potato wedges side by side in a large baking tray about 4cm deep, alternating them in a single layer. Bake for 30 minutes, until they begin to crisp around the edges. Remove from the oven and reduce the temperature to 180°C convect / 200°C / 400°F.5Step 5: Make the sauce. Melt the butter in a medium saucepan over medium heat and add the olive oil. Stir in the tomato paste and cook for a couple of minutes. Add the pureed tomatoes, oregano and pul biber and stir to combine. Pour in the water, season with salt and pepper and bring to a boil. Simmer for 2–3 minutes, then remove from the heat.6Step 6: Add the peppers and tomatoes between the potatoes and meatballs in the tray. Gently pour the sauce over the dish and shake the tray slightly so the sauce settles between the ingredients. Return the tray to the oven and bake for another 35–40 minutes. Serve hot with pilaf or chunks of bread on the side. Afiyet olsun.getsaucepan.com/r/67a289fb-12b9-46a9-9676-84a5da0a9ce6 · Original: https://culinarybackstreets.com/stories/izmir/recipe-izmir-kofte-aegeanstyle-meatballs-with-potatoes-and-tomato
