Entree: Turkey – Aegean Turkey – Izmir Köfte (Baked spiced meatballs cooked with tomato sauce and sliced potatoes)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 55 min

Total 1 hr 15 min

Ingredients

- 1 lb (454 g) ground lamb (or a mix of lamb and beef)
- 1 small onion, finely grated, approx. 4 oz (115 g)
- 1/2 cup (50 g) fresh breadcrumbs
- 1 large egg (50 g)
- 1/4 cup (15 g) chopped fresh parsley
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) sweet paprika
- 2 tbsp (30 ml) olive oil for frying
- 2 tbsp (30 g) butter
- 1 lb (450 g) Yukon Gold or other waxy potatoes, peeled and cut into 1/4-inch (6 mm) slices
- 14 oz (400 g) canned crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) beef or chicken stock
- 1 tsp (5 ml) lemon juice
- 1 tsp (5 g) granulated sugar (optional, to balance acidity)
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) olive oil for sauce
- 2 cloves garlic, minced, approx. 6 g
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Preheat the oven to 375°F (190°C). In a large bowl combine the ground lamb, grated onion (squeeze out excess liquid), breadcrumbs, egg, chopped parsley, salt, pepper, cumin, and paprika. Mix gently until just combined.
2. Shape the mixture into golf-ball-sized ovals or small patties, about 12–14 pieces. Heat 2 tbsp (30 ml) olive oil and 2 tbsp (30 g) butter in a large skillet over medium-high heat. Brown the köfte briefly, 1–2 minutes per side, until nicely seared but not fully cooked. Transfer to a plate.
3. In the same skillet add 2 tbsp (30 ml) olive oil if needed and sauté the minced garlic 30 seconds until fragrant. Stir in the tomato paste and cook 1 minute. Add crushed tomatoes, stock, lemon juice, and sugar; season with salt and pepper. Bring to a gentle simmer and cook 5 minutes to meld flavors.
4. Arrange the potato slices in a single layer in a shallow baking dish (approx. 9x13 in / 23x33 cm). Place the browned köfte on top of the potatoes, then pour the tomato sauce evenly over everything.
5. Cover the dish tightly with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake an additional 10–15 minutes, or until potatoes are tender and sauce has thickened and köfte are cooked through (internal temperature about 160°F / 71°C).
6. Garnish with chopped fresh parsley and serve hot, with lemon wedges on the side if desired.