Quick Weeknights · Turkish
İzmir Köfte
Spiced meatballs stewed alongside golden potato wedges in a concentrated tomato gravy.
Why This Works
Frying the potatoes first creates a crust that stays intact while stewing in the tomato sauce.
The Upgrade
Add a charred green pepper on top during the final five minutes of simmering.
Chef's Secret
Michelin TechniqueRest the meatball mixture for 10 minutes before shaping to let the flavors hydrate.
Ingredients
Total time including resting: 45 min
Directions
Combine ground beef, breadcrumbs, garlic, and thyme. Shape into finger-sized logs.
8 minFry potato wedges in a pan until edges are golden and crispy.
10 minSear the meatballs in the same pan until browned on all sides.
5 minMix tomato paste with water and pour over the meatballs and potatoes.
2 minSimmer until the sauce thickens and coats the back of a spoon.
15 minServe immediately while steaming hot.
5 minWine Pairing
Sangiovese
Red Wine
The BottleCastello di Ama Chianti Classico
A classic Sangiovese brings high acidity that balances the density of the tomato gravy. The wine's earthy undertones integrate seamlessly with the spiced meat and starchy potatoes.
Nutrition per Serving
480
calories
28g
protein
35g
carbs
22g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Turşu
Jarred pickled vegetables provide a necessary vinegary crunch to cut the density of the meat gravy.
Ingredients
Directions
Slice cucumbers into thick rounds and peppers into 1-inch lengths.
Whisk vinegar, water, and salt in a bowl until the salt is completely dissolved.
Pack the vegetables, garlic, and peppercorns tightly into a sanitized 1-quart glass jar.
Tuck the dill sprigs into the sides for aromatics.
Pour the brine over the vegetables until fully submerged.
Seal the jar and refrigerate for 20 minutes before serving to ensure a crisp, sharp crunch.
Side Dish
Cacik
A refreshing yogurt and cucumber dip cools the palate against the spiced meatballs.
Ingredients
Directions
Place the diced cucumber in a clean kitchen towel and squeeze firmly to remove all excess moisture.
In a chilled glass bowl, whisk the Greek yogurt until completely smooth.
Fold in the cucumber, garlic paste, and sea salt until thoroughly combined.
Transfer the mixture to a serving bowl, smoothing the top with the back of a spoon.
Drizzle the olive oil in a circular motion over the surface.
Garnish with dried mint and fresh dill before serving immediately.
Member Reviews
How did it turn out?
Rate this recipe
Tasty and easy. Mine wasn't as photogenic but the flavor was there.