Authentic Izmir Köfte Recipe: Tender Turkish Meatballs with Potatoes | Lighter Oven-Baked Method

Описание: Welcome to Culinary Compass! Today, we are mastering the beloved classic of Turkish cuisine: Izmir Köfte, also known as Smyrna Meatballs. This dish combines succulent, flavorful meatballs with hearty potatoes and a rich, simple tomato sauce, baked to perfection.

Unlike traditional methods that often involve heavy frying, this video shares professional cooking techniques designed for a lighter, more nutritious result. We reveal the secrets to truly tender köfte, including the crucial step of chilling the meat mixture and how to lightly sear the meatballs to lock in flavor without excessive oil. This is a practical, gourmet recipe perfect for a weeknight dinner, proving that authentic Turkish comfort food can also support healthy living and nutrition.

Do you have a favorite family spice blend for köfte? Share your tips in the comments below! Don't forget to like this video and subscribe for more culinary education and delicious recipes.

-- FULL RECIPE: IZMiR KÖFTE --

*INGREDIENTS:*

*For the Köfte (Meatballs):*
1 lb (approx. 500g) Ground Meat (Beef or Lamb/Beef mix)
1 Egg
2-3 cloves Garlic, grated
1 Onion, grated
4 tbsp Breadcrumbs (adjust based on meat moisture)
Salt, Black Pepper, Red Pepper Flakes (and other preferred spices)

*For the Dish:*
2 large Potatoes, peeled and sliced into wedges
Bell Peppers (sliced)
Olive Oil for light frying/sauteing

*For the Tomato Sauce:*
1/2 jar Canned Tomato Sauce (or 2-3 grated fresh tomatoes, or tomato paste mixture)
2-3 tbsp Cooking Oil (from frying)
Salt, Red Pepper Flakes, Black Pepper (to taste)
1/2 small glass Boiling Water

*INSTRUCTIONS:*
1. *Prepare Köfte:* Combine all meatball ingredients and knead until firm. Cover and chill in the refrigerator for at least two hours for maximum flavor. Shape the meatballs as desired (long shapes are traditional for Izmir Köfte).
2. *Prep Vegetables:* Slice potatoes into wedges and light fry or roast them until partially cooked. Set aside.
3. *Sear Meatballs:* Lightly fry/sear the shaped meatballs quickly, just enough to seal the surface. Drain excess oil from the pan.
4. *Sauté Peppers:* Use the same pan (with minimal oil remaining) to lightly sauté the bell peppers for less than a minute.
5. *Make Sauce:* In the same pan, add the tomato sauce (or grated tomato/paste mix), remaining cooking oil, salt, and spices. Bring to a bubble, then add boiling water. Simmer for 1-2 minutes.
6. *Assemble and Bake:* Arrange potatoes, meatballs, and peppers in a baking dish. Pour the hot tomato sauce evenly over the dish.
7. *Cook:* Bake in a preheated oven at 350-375°F (170-180°C) for approximately 20 minutes, or until potatoes are fully tender. Serve hot.