Servings
Font
Back
5.0 from 33 votes

Izmir Kofte (Soutzoukakia - Smyrna Meatballs)

Izmir Kofte (a.k.a Soutzoukakia or Smyrna Meatballs) is a traditional Turkish dish made with lightly fried meatballs and vegetables baked in tomato sauce. 

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 4 People
Calories: 889 kcal
Course: Main Course
Cuisine: Mediterranean , Greek , Turkish

Ingredients

For the Kofte (Makes 16 Kofte)
  • 500 g mince 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 freshly ground black pepper
  • ½ teaspoon chilli flakes or paprika
  • 1 teaspoon salt
For the Vegetables
  • 750 g potatoes (peeled and cut in wedges)
  • 1 large tomato (cut in 8 wedges)
  • 4 long green peppers (or 1 large capsicum) (seeds and core removed and cut into 2-3 pieces)
  • 100 ml vegetable oil (for frying)
For the Tomato Sauce
  • 2 cloves garlic (minced)
  • 3 large tomatoes (chopped)
  • 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
    Cup of Yum
  1. Preheat your oven to 180° C (350° F).
  2. Put all the ingredients for the kofte in a large bowl and mix them. Knead the mixture for about 5 minutes until nicely combined.
  3. 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.
  4. Set them aside and start preparing your vegetables.
Preparing the Vegetables
  1. Peel and wedge your potatoes, and pat dry with a paper towel to avoid splashing hot oil while frying.
  2. Prepare the peppers, take the seeds and the core out, and cut them into the preferred sizes. Pat dry with a paper towel.
  3. Place a frying pan on medium heat and add the vegetable oil.
  4. 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.
  5. Lightly fry the peppers and set them aside.
  6. 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.
  7. Arrange the meatballs in the oven dish with the potatoes and peppers.
  8. Cut 1 large tomato into eight wedges and place them into the oven dish as well.
Preparing the Tomato Sauce
  1. Discard the excess vegetable oil from the pan, leaving only 1 tablespoon to make the sauce.
  2. Add the garlic and thyme and sauté quickly to make sure it doesn’t get burnt.
  3. Add the chopped tomatoes and cook for a few minutes before adding the tomato paste.
  4. 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.
  5. Pour the sauce into the oven dish and cover it with tin foil or a lid.
  6. Place the dish in the oven and cook for 30 minutes.
  7. Remove the tin foil or the lid and cook for another 30 minutes or until the potatoes are softened.

Notes

  • Make sure your vegetables are totally dry before putting them in hot oil for frying to avoid splashes on your face or hands
  • Start with frying your vegetables and then fry the meatballs. If you first fry the meatballs, the oil wouldn't be clean enough to fry the vegetables without burning them.
  • Make sure your vegetables are totally dry before putting them in hot oil for frying to avoid splashes on your face or hands
  • Start with frying your vegetables and then fry the meatballs. If you first fry the meatballs, the oil wouldn't be clean enough to fry the vegetables without burning them.
  • When shaping the meatballs, wet your palm with a bit of water to avoid the meatballs sticking to your hand. 
  • The ideal mince should have %20 fat for soft and delicious koftes. Using lean mince will make them dry and tough. 

Nutrition Information

Calories 889kcal (44%) Carbohydrates 150g (50%) Protein 14g (28%) Fat 28g (43%) Saturated Fat 5g (25%) Polyunsaturated Fat 15g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 43mg (14%) Sodium 2095mg (87%) Potassium 1509mg (43%) Fiber 12g (48%) Sugar 95g (190%) Vitamin A 1814IU (36%) Vitamin C 158mg (176%) Calcium 98mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 4People

Amount Per Serving

Calories 889

% 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.