Turkish Izmir Köfte with Tender Potatoes

This Turkish Izmir Köfte brings together juicy, spiced beef meatballs and golden potato wedges in a rich, garlicky tomato broth. The meatballs are tender and aromatic with cumin and onion, while the potatoes soak up every drop of the savory sauce as they bake.

It’s a one-pan dinner that feels both comforting and special, perfect for a weeknight or a casual gathering. The sauce is bright and glossy, the peppers add a mild sweetness, and the whole dish comes together in under an hour.

Izmir Köfte is a beloved Turkish home-cooking classic, named after the coastal city of İzmir. In this version, seasoned meatballs and potato wedges are baked together in a tomato-based sauce until the potatoes are fork-tender and the meatballs are perfectly cooked.

The sauce is made with tomato paste, grated fresh tomatoes, olive oil, garlic, and hot water, creating a light but flavorful broth that coats everything generously. Green pointed peppers are tucked in for a subtle, slightly sweet note. Serve it with rice pilaf or crusty bread to soak up the delicious sauce.

Ingredients

Why this recipe works

The combination of grated onion and breadcrumbs in the meatball mixture keeps the meatballs moist and tender. The onion adds moisture without making the mixture too wet, while the breadcrumbs absorb the juices and help bind everything together. The egg acts as a binder, ensuring the meatballs hold their shape during baking.

Baking the meatballs and potatoes together in a single pan allows the flavors to meld and the potatoes to absorb the seasoned tomato broth.

The sauce, made with both tomato paste and fresh grated tomatoes, has a deep, well-rounded tomato flavor that is neither too acidic nor too sweet. The high oven temperature of 390°F (200°C) ensures the potatoes become tender and the meatballs develop a lightly browned exterior.

Notes and substitutions

Use ground beef with at least 20% fat for the juiciest meatballs. Leaner beef can result in drier meatballs. Grate the onion on the large holes of a box grater to release its moisture, which helps keep the meatballs tender. Do not skip the breadcrumbs — they are essential for texture and binding.

Golden or Yukon Gold potatoes are ideal because they hold their shape and become creamy when baked. If you only have russets, cut them slightly larger so they don't fall apart.

Green pointed peppers (also called banana peppers) are mild and slightly sweet; if unavailable, a regular green bell pepper cut into strips works as a substitute.

• ground beef: Ground lamb or a beef-lamb blend works well and adds a richer flavor.
• plain breadcrumbs: Use gluten-free breadcrumbs or crushed gluten-free crackers for a gluten-free version.
• grated fresh tomatoes: One 14-oz can of crushed tomatoes can replace the fresh grated tomatoes; reduce the hot water to 1/2 cup.
• green pointed peppers: Use a regular green bell pepper, cut into strips, if pointed peppers are not available.

Equipment

• Large mixing bowl
• Baking dish (9x13-inch)
• Box grater
• Chef's knife
• Cutting board