Izmir Kofte

Izmir Kofte, also known as Smyrna Meatballs, is a beloved traditional Turkish dish that combines juicy meatballs and golden potato slices baked together in a rich tomato and garlic sauce. Originally from the coastal city of Izmir, this comforting casserole brings the flavors of Turkish home cooking straight to your table—perfect for a family dinner or casual gathering.

Why You’ll Love This Recipe

• Authentic Turkish comfort food made with simple, wholesome ingredients.

• Hearty and satisfying, perfect as a main dish for lunch or dinner.

• Rich in flavor thanks to the savory meatballs and tomato-garlic sauce.

• Make-ahead friendly—easy to prepare in advance and reheat later.

• Freezer-friendly for stress-free meal planning.

• Perfect leftovers—the flavors deepen and improve the next day.

• Flexible with ingredients like beef, lamb, or both.

• One-pan meal once assembled, making clean-up simple.

• Customizable with additional vegetables or spice blends.

• A family favorite that appeals to both adults and kids.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the meatballs and potatoes

• ground beef (15% fat) or a mix of beef and lamb

• medium onion, pureed

• breadcrumbs or stale white bread

• egg

• chopped parsley

• black pepper

• paprika

• cumin

• salt

• medium potatoes

• vegetable or sunflower oil for frying

For the tomato sauce

• olive oil

• tomato paste

• pureed fresh tomatoes

• garlic cloves

• salt

• hot water

For topping

• tomatoes

• green bell pepper or Turkish green peppers

• chopped parsley

Directions

1. Make the meatball mixture: In a large mixing bowl, combine pureed onion, breadcrumbs, black pepper, paprika, cumin, and salt. Add ground meat, egg, and parsley. Mix with your hands until fully combined.

2. Shape the meatballs: Form into oval-shaped meatballs using damp hands. Set aside on a plate.

3. Prepare the potatoes: Peel, dry, and slice the potatoes into thick rounds. Fry in hot oil until golden on both sides. Transfer to paper towels.

4. Fry the meatballs: In the same oil, fry the meatballs on all sides until browned but not fully cooked. Set aside.

5. Make the sauce: Heat olive oil in a saucepan. Add tomato paste and cook for 1 minute. Stir in pureed tomatoes and chopped garlic. Add salt, then cook for 5 minutes. Add hot water, bring to a boil, then simmer for 5–10 minutes.

6. Assemble the dish: Preheat oven to 400°F (200°C). In a baking pan, layer the partially fried potatoes and meatballs. Pour tomato sauce over the top.

7. Top and bake: Add sliced tomatoes and green peppers on top. Bake uncovered for 25–30 minutes.

8. Garnish and serve: Sprinkle with fresh parsley and serve hot.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

• No frying version: Skip frying and assemble raw meatballs and sliced raw potatoes directly into the baking dish, then bake for about 1 hour.

• Spicier version: Add Aleppo pepper or chili flakes to the meatball mixture.

• With vegetables: Add eggplant slices or carrots for extra depth.

• With red pepper paste: Mix ½ tablespoon into the sauce for extra richness.

• Herb twist: Use fresh mint or thyme in the meatballs.

• All-lamb version: Use only ground lamb for a more intense flavor.

• With cheese: Add grated cheese during the last 5 minutes of baking.

• Low-carb version: Replace potatoes with thick zucchini slices.

• Gluten-free: Use gluten-free breadcrumbs or ground oats.

• Tomato shortcut: Use canned crushed tomatoes if fresh ones are unavailable.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.

• Freezing: Freeze fully baked and cooled Izmir Kofte in a freezer-safe container for up to 2 months.

• Reheating: Reheat in a 350°F (175°C) oven for 15–20 minutes or until warmed through. Add a splash of water or sauce if it looks dry.

• Make-ahead: Assemble everything in the baking dish and refrigerate for up to 2 days before baking.

FAQs

What kind of meat is best for Izmir Kofte?

Ground beef with 15% fat is ideal, but you can also use lamb or a mix of both for richer flavor.

Can I skip frying the meatballs and potatoes?

Yes, you can assemble everything raw and bake it longer—about 60 minutes—but the fried version has a deeper flavor.

Can I use canned tomatoes instead of fresh?

Yes, canned crushed or diced tomatoes are a great substitute when fresh ones aren’t available.

Is this dish spicy?

Not by default, but you can add chili flakes, Aleppo pepper, or hot red pepper paste if you prefer some heat.

What are Turkish green peppers?

They’re small, mild peppers often used in Turkish cooking. You can substitute with sliced green bell peppers.

Can I use other vegetables?

Yes! Eggplant, zucchini, or even carrots work well in this dish. Just slice them thick to match the potatoes.

How do I keep the potatoes from falling apart?

Slice them thick and only fry until golden—not fully cooked—so they hold their shape during baking.

Can I make this dish ahead?

Absolutely. Assemble the dish and keep it in the fridge up to 2 days before baking, or bake and reheat later.

What to serve with Izmir Kofte?

It pairs beautifully with rice or bulgur pilaf, Turkish yogurt (cacik), or fresh salads like shepherd salad.

Does Izmir Kofte taste better the next day?

Yes! The flavors develop overnight, making leftovers even more delicious.

Conclusion

Izmir Kofte is a rich and comforting dish that brings the heart of Turkish home cooking into your kitchen. With its juicy meatballs, tender potatoes, and robust tomato sauce, it’s an easy-to-make meal that delivers bold flavors with every bite. Whether you serve it fresh from the oven or enjoy the leftovers the next day, this dish is sure to become a favorite at your table.

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