Turkish Izmir Köfte with Tender Potatoes Step-by-step instructions

Before you start

Preheat the oven to 390°F (200°C). Grate the onion and squeeze out any excess liquid. Mince the garlic cloves. Grate the fresh tomatoes using a box grater, discarding the skins.

Cut the potatoes into wedges about 1/2 inch thick. Halve the green pointed peppers lengthwise and remove the seeds. Have all the ingredients measured and ready before you start mixing, so the assembly goes quickly.

Instructions

Meatball Prep

1. 1Mix and Shape the Meatballs
   In a large bowl, combine the ground beef, grated onion, breadcrumbs, egg, half of the minced garlic, cumin, black pepper, and salt. Knead with your hands until the mixture is smooth and slightly sticky, about 2 minutes. Shape the mixture into finger-length oval meatballs, about 2 inches long. Place them on a plate as you work.
   Look for The mixture holds together easily without being dry; the meatballs are uniform in size.
   Tip Wet your hands with cold water before shaping to prevent sticking.
2. 2Arrange Meatballs and Potatoes
   Preheat the oven to 390°F (200°C). Arrange the meatballs in a single layer in a 9x13-inch baking dish. Tuck the potato wedges between the meatballs, nestling them into the gaps so they are partially submerged in the sauce later.
   Look for The meatballs and potatoes are evenly spaced and not overcrowded.
   Tip Cut the potatoes into similar-sized wedges so they cook evenly.

The meatball mixture should be well combined but not overworked. The grated onion should be evenly distributed, and the mixture should hold together when pressed.

The meatballs are shaped into finger-length ovals; they should be uniform in size so they cook evenly. The raw meatballs are arranged in the baking dish alongside the potato wedges, ready for the sauce.

Sauce and Assembly

3. 3Make the Garlic Tomato Broth
   In a medium bowl, whisk together the tomato paste, grated fresh tomatoes, olive oil, the remaining minced garlic, and hot water until smooth. Season with a pinch of salt. Pour the sauce evenly over the meatballs and potatoes, making sure everything gets coated.
   Look for The sauce is a vibrant red and coats the meatballs and potatoes evenly.
   Tip Use a spoon to nudge the potatoes so they are partially coated in the sauce.
4. 4Tuck in the Peppers
   Tuck the halved green pointed peppers into the sauce around the meatballs and potatoes, pushing them down lightly so they sit in the liquid. The peppers will soften and add a mild, sweet flavor to the broth.
   Look for The peppers are nestled into the sauce, not sitting on top.
   Tip If the peppers are very long, cut them in half crosswise as well.

The sauce is a smooth, vibrant red mixture with a balanced tomato flavor. When poured over the meatballs and potatoes, it should coat everything evenly. The green pepper halves are tucked into the sauce, adding a pop of green. The dish is ready for the oven, with the sauce pooling around the meatballs and potatoes.

Baking and Finishing

5. 5Bake Until Fork-Tender
   Place the baking dish in the preheated oven and bake for 30 minutes, or until the meatballs are cooked through and the potatoes are fork-tender. The sauce should be bubbling and slightly thickened. To check doneness, insert an instant-read thermometer into the center of a meatball; it should read at least 160°F (71°C).
   Look for The sauce is bubbling, the potatoes yield easily to a fork, and the meatballs are browned on top.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the sauce reduces too much, add a splash of hot water and continue baking.
6. 6Rest and Garnish
   Remove the baking dish from the oven and let it rest for 5 minutes. Scatter the chopped fresh parsley over the top just before serving. The resting time allows the juices to settle and the flavors to meld.
   Look for The parsley adds a fresh green contrast to the rich red sauce.
   Tip Serve directly from the baking dish with rice pilaf or crusty bread.

After 30 minutes in the oven, the sauce is bubbling and slightly reduced. The potatoes are tender and easily pierced with a fork, and the meatballs are cooked through, with an internal temperature of at least 160°F (71°C). The peppers have softened and released their sweetness into the sauce. The dish is garnished with fresh parsley and is ready to serve.

Common mistakes

One common mistake is overmixing the meatball mixture, which can make the meatballs tough. Mix just until the ingredients are combined. Another issue is cutting the potatoes too large, which means they may not cook through in 30 minutes.

Cut them into uniform wedges. If the sauce seems too thin at the end, you can simmer it on the stovetop for a few minutes to reduce it, but be careful not to overcook the meatballs.

How to tell it’s done

The dish is done when the meatballs are cooked through and the potatoes are fork-tender. To check the meatballs, insert an instant-read thermometer into the center of one; it should read at least 160°F (71°C).

The sauce should be bubbling and slightly thickened, and the potatoes should offer no resistance when pierced with a fork. The top of the meatballs may be lightly browned. Let the dish rest for 5 minutes before serving to allow the juices to settle.

• Ground meat: 160°F (71°C) in the thickest part
• Egg dishes: 160°F (71°C) in the thickest part