Description
Sizzling Izmir kofte brings the hearty flavors of Turkey right to your kitchen table, where tender meatballs nestled in a rich tomato sauce will have your family asking for seconds. Packed with aromatic spices and traditional techniques, this classic dish delivers comfort and authentic taste that connects you directly to Turkish culinary heritage.
Ingredients
Scale
Meat:
- 1.5 lbs ground beef
- 1 egg, lightly beaten
- ¼ cup chopped fresh parsley
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- Salt and freshly ground black pepper
Aromatics and Binders:
- 1 large onion, finely grated
- 2 cloves garlic, minced
- ½ cup breadcrumbs
- 2 tablespoons olive oil
Sauce and Vegetables:
- 1 large green bell pepper, seeded and cut into 1-inch pieces
- 1 large red bell pepper, seeded and cut into 1-inch pieces
- 1 large onion, cut into wedges
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 cup beef broth
- 1 teaspoon sugar
- ½ teaspoon dried basil
- ¼ teaspoon dried thyme
- Salt and freshly ground black pepper
- Optional: Potatoes, peeled and cut into 1-inch pieces
Instructions
- Mix 1.5 lbs ground beef, 1 finely grated onion, 2 minced garlic cloves, ½ cup breadcrumbs, 1 beaten egg, ¼ cup parsley, 1 teaspoon cumin, 1 teaspoon oregano, and ½ teaspoon red pepper flakes in a large bowl. Season with salt and black pepper.
- Blend ingredients thoroughly with your hands, being careful not to overwork the meat mixture.
- Cover the bowl and refrigerate for 30 minutes at 40°F to help the kofte maintain their shape.
- Wet your hands with cold water to prevent sticking when shaping the meat.
- Form 12-16 oval-shaped kofte, each about 3-4 inches long and 2 tablespoons in size.
- Heat 1 tablespoon olive oil in a skillet at 375°F.
- Sear kofte in batches, browning each side for 2-3 minutes to develop a rich crust.
- Remove browned kofte and set aside on a plate.
- Add remaining 1 tablespoon olive oil to the skillet.
- Sauté 1 green bell pepper, 1 red bell pepper, and 1 onion (cut into wedges) for 8-10 minutes until softened.
- Pour in 28 ounces crushed tomatoes, 15 ounces tomato sauce, and 1 cup beef broth.
- Season sauce with 1 teaspoon sugar, ½ teaspoon basil, ¼ teaspoon thyme, salt, and pepper.
- Bring sauce to a low simmer at 200°F.
- Gently nestle kofte into the simmering sauce, ensuring they are partially submerged.
- Cover and simmer for 30 minutes, checking occasionally to prevent sticking.
- Add extra broth if sauce becomes too thick.
- Taste and adjust seasonings before serving.
Notes
- Always use fresh ground beef with a moderate fat content (80/20) to ensure juicy, flavorful kofte that won’t dry out during cooking.
- Chilling the meat mixture helps the spices blend and allows the kofte to hold their shape better when forming and cooking.
- Wet hands slightly when shaping kofte to prevent the meat from sticking and create smooth, uniform shapes that cook evenly.
- For a gluten-free version, replace breadcrumbs with almond meal or gluten-free breadcrumbs, and the sauce works perfectly with most dietary needs.
- Prep Time: 40 minutes
- Cook Time: 43-48 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Turkish
Nutrition
- Serving Size: 4
- Calories: 475 kcal
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 30 g
- Saturated Fat: 11 g
- Unsaturated Fat: 17 g
- Trans Fat: 1 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 120 mg