Izmir Meat Ball with Tomatoe Sauce

Sample Dishes from Turkish Cuisine

Izmir Meat Ball with Tomatoe Sauce (İzmir Köfte)

Onion2 small size90 gr
Parsley 2/3 bunch40 gr
Bread (stale)2 thin slices60 gr
Lamb Ground Meat2 4/5 cup500 gr
Egg1 piece50 gr
Salt2 teaspoon12 gr
Black Pepper1/2 teaspoon1 gr
Allspice1/4 teaspoon0.5 gr
Red pepper1/4 teaspoon0.5 gr
Cummin1 teaspoon2 gr
Oil2 tablespoon20 gr
Tomato3 medium size350 gr
Green Pepper3 medium size50 gr
Garlic2 clove6 gr
Tomatoe paste1 tablespoon10 gr
Margarine1 tablespoon10 gr
Water (warm)1/2 cup100 gr


Combine ground meat, soaked and squeezed bread, grated onion, minced parsley, egg salt and spices. Blend thoroughly. Knead for 10 minutes. Divide into 12 pieces. Roll into long oblong sausage like shaped köftes. Heat oil in a non-stick pan. Brown köftes on all sides turning occasionally. Remove form pan. Arrange in a baking dish. Set aside. Peel and mince tomatoes. Add margarine into drippings in pan; melt. Stir in tomatoes, tomatoe paste and crushed garlic. Sprinkle with salt. Simmer for 10 minutes, stirring occasionally. Pour over köftes. Top with whole green peppers. Add hot water gradually from one corner of dish. Cover and simmer for 10 minutes or until peppers are tender (or bake in a moderate over for 20 minutes covered with aluminium foil). Remove from heat. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy314 cal
Protein16,4 g
Fat23,6 g
Carbohydrates8,7 g
Calcium34 mg
Iron1,99 mg
Phosphorus167 mg
Zinc3 mg
Sodium896 mg
Vitamin A891 iu
Thiamine0,17 mg
Riboflavin0,21 mg
Niacin4,59 mg
Vitamin C14 mg
Cholesterol99 mg

Regional Characteristics:

The recipe comes form the Aegean Region. In some recipes potatoes, cut into wedges, are included potatoe wedges may be fried lightly. This is a complete meat and vegetable dish served as main course with rice or bulgur pilaf.