Turkish Meatball and Potato Casserole (İzmir Köfte)

  • Yield : 6
  • Servings : 6
  • Prep Time : 15m
  • Cook Time : 25m
  • Ready In : 50m
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This is a popular meatball in Turkey. Izmir köfte is usually served with rice and a bowl of yoghurt on the side.


  • 1 pound/ 500 grams lean ground beef
  • 1 medium onion, grated
  • 1 egg
  • 3 slices of stale white bread, soaked in water and squeezed dry
  • 1 garlic clove, finely chopped (optional)
  • 1 tsp. salt
  • ½ tsp. black pepper
  • ½ tsp. cumin
  • 4 large potatoes, sliced 1 green Bell pepper
  • 2 tomatoes, peeled
  • 1 green Bell pepper
  • 2 tbsp. tomato paste
  • 1 cup hot water
  • Sun flower oil for frying


Step 1

Discard the crusts of the bread and crumble the rest into a bowl.

Step 2

Add all the meatball ingredients, knead well until the mixture resembles a soft dough.

Step 3

With wet hands take a piece the size of a large walnut and roll into a large finger shape about 2.5cm/1in. thick. Continue until all the mixture is used.

Step 4

Pour the liquid oil in a frying pan and heat it up.

Step 5

Peel the potatoes and cut them in wedges. Fry them until they soften and turn a light golden brown. Drain them on paper towels.

Step 6

Fry the meatballs in the same oil as the potatoes until they are nicely browned on all sides. Drain them on paper towels.

Step 7

Preheat the oven to 375F (180C). In an oven dish, create layers with the potatoes and the meatballs.

Step 8

Cut two tomatoes into wedges. Clean the green and red pepper and cut them into large strips. Arrange the vegetables along with the potatoes.

Step 9

Dilute the tomato paste in a cup of hot water and pour over the top. Cook for about 25- 30 minutes until the tomatoes and peppers are softened. Enjoy!

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