Skip to content

Meat, Maghreb and Middle East

Baked Izmir köfte with rice

Baked Izmir köfte is a Turkish one pan dinner made of finger shaped beef meatballs baked with potatoes, peppers and tomatoes, served with rice. It serves 4 people in 65 minutes, rated easy, for €2.70 per person. The key to success is shaping the meatballs into small logs and squeezing the soaked bread well.

Tonight it's a Turkish one pan dinner with Izmir köfte, finger shaped beef meatballs baked with potatoes, peppers and tomatoes.

Baked Izmir köfte with rice
Total time
1 h 05
Difficulty
Easy
Cost per person
€2.70
Calories per person
710 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

Izmir köfte takes its name from the Turkish city of Izmir. Here, beef meatballs seasoned with cumin and garlic bake directly in a large dish, resting on a bed of potatoes and peppers. Sliced tomatoes on top soften slowly and release a juice that flavors the meat all through the oven time.

This is a one pan dinner that needs little attention once it's in the oven, perfect for a weeknight when you want to set the dish and move on for 45 minutes. Kids like the finger shape of the meatballs and their soft texture, and the plain rice on the side softens the flavors for more sensitive palates.

The ingredients

4 people

Butcher

  • Ground beef 600 g

Bakery

  • Stale bread 1 slice

Fruits and vegetables

  • Onion 2
  • Garlic 3 cloves
  • Parsley 1 bunch
  • Potatoes 600 g
  • Green pepper 2
  • Tomatoes 4

Pantry

  • Cuminoften in the pantry 1 tsp
  • Tomato pasteoften in the pantry 1 tbsp
  • Olive oiloften in the pantry 3 tbsp
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten

The step by step recipe

  1. Soak the bread in a little water, squeeze it out, then mix it with the meat along with one grated onion, the garlic, parsley, cumin, salt and pepper.

    Squeeze the bread very well, otherwise the meatballs turn out soft.

  2. Shape finger sized elongated meatballs.

    Run your hands under cold water so the meat doesn't stick.

  3. Cut the potatoes into rounds and the peppers into strips, toss them with olive oil in a large baking dish. Place the meatballs on top.

    Cut the potatoes fairly thin so they cook in the same time as the meat.

  4. Dilute the tomato paste in a glass of water, pour it into the dish and add the tomatoes cut into slices.

    The tomatoes on top caramelize and create a nice juice.

  5. Bake at 190°C. Cook the rice in salted water while it bakes, and serve it alongside the dish. 45 min

    Baste once with the juices during baking to keep the meatballs moist.

Our tips to get it right

  • Grate the onion instead of chopping it, it blends into the meat better and keeps the meatballs tender.
  • Spread the potatoes in a single layer at the bottom of the dish, they cook more evenly than in a pile.
  • If the juices evaporate too fast while baking, add a splash of hot water to the dish instead of covering it.

The variations

  • Swap the ground beef for ground lamb for a stronger flavor, common in some Turkish versions.
  • For a vegetarian version, replace the meat with red lentil and chickpea balls seasoned the same way.
  • For kids in a hurry, shape smaller round meatballs, they cook a bit faster and are easy to eat by hand.

What to serve it with

  • Plain yogurt or cacık
  • Turkish flatbread
  • Cucumber and mint salad

Storage

The dish keeps 2 to 3 days in the fridge in a sealed container. It freezes well without the rice for up to 2 months. Reheat it in the oven or a skillet with a splash of water to bring back some juice.

Questions about this dish

Can you shape the meatballs ahead of time?

Yes, you can shape them the day before and keep them covered in the fridge. Take them out a few minutes before baking so they don't cool the dish down too much.

Can you replace the stale bread?

You can use slightly dried fresh bread crumbs, or soaked breadcrumbs instead. The texture should stay moist but well squeezed.

Can this dish be made without an oven?

It's possible in a covered pot over low heat, but the meatballs and vegetables won't brown the same way. The oven remains the method that gives the best result.

What rice works best with this dish?

Long grain rice like basmati works well since it stays light next to the baked dish. Round rice absorbs more of the juices if you prefer a softer texture.

How long does it take to make baked Izmir köfte with rice?

Count 1 h 05 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in baked Izmir köfte with rice?

About 710 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does baked Izmir köfte with rice cost?

About €2.70 per serving, or €10.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

Maghreb and Middle Eastern cuisine

See all

Beef recipes

See all