Turkish Meatballs and Vegetables in Tomato Sauce (Izmir Kofte Recipe) | Eipsode 546
16:04 Turkish oven baked casserole with meatballs and vegetables in tomato sauce.
This dish is served with yogurt or Turkish pilaf.
SERVES: 5
PREP TIME: 20 M
COOK TIME: 50 M
TOTAL TIME: 1 H 10 M
Ingredients
Vegetables:
- 1 tbsp oil
- 4 medium potatoes, peeled and cubed
- handful frozen or fresh trimmed green beans
- 1/2 frozen or fresh bell pepper, chopped
- 1 carrot, peeled and sliced
- 1 onion, chopped
- 2 garlic cloves, pressed
- handful peas, fresh or frozen
- handful parsley, roughly chopped
- 3 tomatoes, peeled
Sauce:
- 2 tbsp tomato paste or sauce
- 1/2 tbsp pepper paste, optional
- 1 lt beef stock or water
- salt & pepper to taste
- 1/2 tsp aleppo pepper, optional
- 3 tbsp oil
Kofte:
- 200g minced beef
- 1/2 tsp black pepper
- 1/2 tsp paprika pepper
- 1/2 tsp Aleppo pepper
- pinch garlic & onion powder
- 1,5 tsp salt
- 1 egg
- 4 tbsp bread crumbs
Extra:
- green peppers, optional
Method
1. Peel and cut the vegetables. Heat the oil in a large pot. Saute the vegetables for about 2-3 minutes. Add the pressed garlic, tomatoes, salt, spices and parsley, cook for another 2-3 minutes.
Add the ingredients for the sauce to the vegetables. Bring to a simmer for about 3 minutes, add more salt if needed.
2. Pour the vegetables to a large baking dish.
3. To make the kofte: Knead the ingredients for the kofte together. Roll into medium balls and flatten lightly with your hands. Arrange the kofte on the vegetables and top with green peppers if you want.
4. Wrap the dish with aluminium foil and bake in preheated oven at 220 C for 20 minutes. Remove the foil and bake for another 20 minutes or until the vegetables are tender.
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