Izmir Kofte (Soutzoukakia - Smyrna Meatballs)
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
4 People
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Calories
889 kcal
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Course
Main Course
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Cuisine
Mediterranean, Greek, Turkish
Izmir Kofte (Soutzoukakia - Smyrna Meatballs)
Description
The meatballs are prepared by kneading ground lamb and beef with egg, grated onion, minced garlic, panko breadcrumbs, parsley, cumin, black pepper, chili flakes or paprika, and salt until well combined. Shaped into oblong forms, the meatballs are fried in vegetable oil after frying the prepared potato wedges and green peppers separately to ensure even cooking and clean oil.
The tomato sauce blends chopped tomatoes and tomato paste with garlic, thyme leaves, salt, and chicken stock, reducing to a flavorful sauce that complements the kofte. The cooking steps emphasize drying the vegetables before frying to avoid oil splatters and two-stage frying to develop caramelization without burning.
This recipe yields flavorful, tender meatballs with a slightly crispy exterior, served with richly flavored vegetables and sauce. It showcases a combination of textures and spices reflective of Izmir's culinary style. The dish is suitable for a main meal accompanied by fresh bread or salads.
Specific preparation notes highlight the need for 20% fat content in the mince to retain moisture, and a wetting of the palms helps shape the meatballs without sticking.
Ingredients
For the Kofte (Makes 16 Kofte)
- 500 g ground meat 250g lamb and 250g beef
- 1 egg
- 1 medium onion (grated)
- 2 cloves garlic (minced)
- 40 g panko breadcrumbs (or breadcrumbs made with 2 stale slices of bread without the crust)
- 2 tbsp parsley (finely chopped)
- 1 teaspoon cumin powder
- ½ teaspoon black pepper freshly ground
- ½ teaspoon chilli flakes or paprika
- 1 teaspoon salt
For the Vegetables
- 750 g potato peeled and cut in wedges
- 1 tomato cut in 8 wedges, large
- 4 long green pepper seeds and core removed and cut into 2-3 pieces, or 1 large capsicum
- 100 ml vegetable oil (for frying)
For the Tomato Sauce
- 2 cloves garlic (minced)
- 3 tomato chopped, large
- 1 tablespoon tomato paste (add extra ½ tablespoon if the tomatoes are not in season)
- 4 prigs thyme (only leaves chopped)
- 1 teaspoon salt
- 350 ml chicken stock or vegetable stock
Instructions
Making the Kofte
- Preheat your oven to 180° C (350° F).
- Put all the ingredients for the kofte in a large bowl and mix them. Knead the mixture for about 5 minutes until nicely combined.
- Shape into 14-16 equally sized oblong meatballs using the palm of your hands. Wet your palm with a bit of water to avoid the meatballs sticking to your hand.
- Set them aside and start preparing your vegetables.
Preparing the Vegetables
- Peel and wedge your potatoes, and pat dry with a paper towel to avoid splashing hot oil while frying.
- Prepare the peppers, take the seeds and the core out, and cut them into the preferred sizes. Pat dry with a paper towel.
- Place a frying pan on medium heat and add the vegetable oil.
- When the oil is hot enough, fry the potatoes, making sure they are browned on all sides and set aside. The potatoes will still be uncooked. We need the caramelization on the outside.
- Lightly fry the peppers and set them aside.
- Add the meatballs to the pan and fry them until all sides are brown. The meatballs will still be uncooked, we want to seal the meatballs to keep the juice and flavor in.
- Arrange the meatballs in the oven dish with the potatoes and peppers.
- Cut 1 large tomato into eight wedges and place them into the oven dish as well.
Preparing the Tomato Sauce
- Discard the excess vegetable oil from the pan, leaving only 1 tablespoon to make the sauce.
- Add the garlic and thyme and sauté quickly to make sure it doesn’t get burnt.
- Add the chopped tomatoes and cook for a few minutes before adding the tomato paste.
- Give it a good stir and add the salt and the chicken or vegetable stock and bring to a boil. Simmer the sauce for 5 minutes.
- Pour the sauce into the oven dish and cover it with tin foil or a lid.
- Place the dish in the oven and cook for 30 minutes.
- Remove the tin foil or the lid and cook for another 30 minutes or until the potatoes are softened.
Notes
- Dry vegetables thoroughly before frying to minimize oil splatter and ensure even browning.
- Fry vegetables first, then use clean oil to fry the meatballs, preventing burning and off flavors.
- Wet your palms when shaping meatballs to avoid sticking and achieve uniform shapes.
- Use minced meat with about 20% fat content for tender, moist kofte; very lean mince can result in dryness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4People
Amount Per Serving
Calories 889 kcal
% Daily Value*
| Calories | 889kcal | 44% |
| Carbohydrates | 150g | 50% |
| Protein | 14g | 28% |
| Fat | 28g | 43% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 15g | 88% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 2095mg | 87% |
| Potassium | 1509mg | 32% |
| Fiber | 12g | 48% |
| Sugar | 95g | 190% |
| Vitamin A | 1814IU | 36% |
| Vitamin C | 158mg | 176% |
| Calcium | 98mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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