İzmir Köfte (Izmir-Style Meatballs with Potatoes in Tomato Sauce)
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Ingredients
- 500 g beef mince
- 1 onion
- 2 garlic cloves
- 2 tbsp flat-leaf parsley, chopped
- 1 tsp ground cumin
- 500 g waxy potatoes
- 400 g tinned chopped tomatoes
- 1 tbsp tomato purée
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 505 kcal
- Protein
- 28.3 g
- Carbohydrate
- 27.4 g
- of which sugars
- 6.8 g
- Fat
- 30.8 g
- of which saturates
- 9.8 g
- Fibre
- 4 g
- Salt
- 0.28 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6).
- 2
Mix the beef mince, grated onion, garlic cloves, flat-leaf parsley and ground cumin in a bowl and season with salt and black pepper; shape into 12 small oval meatballs.
- 3
Heat half the olive oil in a frying pan and brown the meatballs for 5 minutes, turning, until coloured all over (they do not need to be cooked through yet).
- 4
Arrange the waxy potatoes, cut into wedges, in a large baking dish, toss with the remaining olive oil, and nestle the meatballs among them.
- 5
Mix the tinned chopped tomatoes with the tomato purée and pour over the top.
- 6
Bake for 40 minutes until the potatoes are tender and the meatballs are cooked through with no pink remaining.
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