TurkishMain course

Izmir Kofte

Name: Izmir Kofte
Prep time: 20 min
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 2 eggs; 3 tablespoons parsley; 2 garlic cloves; 1 tablespoon ground cumin; 2 cups lamb/beef stock; 1 kilo ground beef; 1 small onion; 1 teaspoon paprika; 2 medium peppers; 6 servings salt and pepper; 1 tablespoon tomato paste; 3 large tomatoes; 2 tablespoons butter; 0.25 cup virgin olive oil

Izmir Kofte are Turkish meatballs, typically made with ground beef or lamb, simmered in a rich tomato sauce with green peppers. The meatballs are mixed with onion, garlic, and spices, then briefly browned before finishing in the oven. It's a straightforward dish that comes together in about 45 minutes, with most of the cooking happening hands-off in the oven.

Recipes.zone

September 2, 2026

Back45 minServes 6Easy183 kcal

Cook mode

primal gluten-free low-carb high-protein

7 steps · 45 min total

Start the Sauce

Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). You'll want to get the sauce going first.

Melt the butter in a small saucepan over medium heat. Stir in the tomato paste for about 1 minute, letting it darken slightly, then add the chopped tomatoes and the lamb or beef stock. Season with salt and pepper, then bring the mixture to a boil.

Simmer the Sauce

Lower the heat and let the sauce simmer gently, stirring occasionally, while you prepare the kofte. You want the tomatoes to break down and the sauce to thicken slightly.

Form the Kofte

In a large bowl, combine the ground lamb or beef with the finely chopped onion, minced garlic, eggs, paprika, cumin, and parsley. Season generously with salt and pepper.

Using moistened hands, mix the ingredients thoroughly for about 2 minutes, until everything is well incorporated and the mixture feels cohesive. Keep a bowl of warm water nearby to re-wet your hands as needed. Shape the meat mixture into 20 to 25 oval balls, about the size of a small plum.

Brown the Kofte

Heat the olive oil in a large skillet over high heat until shimmering. Add the kofte in batches if necessary, and lightly brown them all over for about 5 minutes. You're looking for a nice sear on the outside, not cooking them through.

Transfer to Baking Dish

Carefully transfer the browned kofte to a large ovenproof dish and set them aside.

Bake with Sauce and Peppers

Pour the simmering tomato sauce evenly over the kofte in the baking dish. Arrange the sliced green peppers on top.

Cover the dish tightly with foil or a lid and bake for 40 minutes. To check for doneness, cut one kofte open; it should be completely brown, not pink, inside.

Serve

Serve the Izmir Kofte hot, alongside fried potatoes or rice, and a fresh salad.

Izmir Kofte

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