İzmir Köfte

Meatball & Potatoes 

Ingredients:

• 1 pound Ground Beef
• 1 Egg
• 1 Onion, grated
• ½ tsp. Salt
• ¼ tsp. Pepper
• ½ tsp. Red Pepper Flakes
• ¼ tsp. Cumin
• ½ tsp. Oregano or Thyme
• Few sprigs of Parsley (discard the stalks and chop the leaves to use)
• 3 TBS. Bread Crumbs
• 3 Potatoes
• 1 TBS. Tomato Paste
• 1 cup warm Water
• Oil for frying
• Tomatoes
• Green Peppers

Directions:

1. Place Beef in a mixing bowl and create a small dip in the center (like a pool).
2. Add the cracked Egg, grated Onion and Seasonings.
3. Use your hands to knead the mixture well.
4. Add Bread Crumbs and the chopped Parsley Leaves.
5. Again use your hands to knead the mixture well.
6. Use a walnut-size piece of meat mixture to create an oblong meatball, the size of your finger. Line the meatballs on a plate or piece of parchment paper, then set aside.
7. Wash and peel the Potatoes. Then cut into slices like an apple wedge.
8. Heat the Oil over high heat and fry all Potato wedges. After fried place on a plate lined with a paper towel to catch excess oil.
9. Use the same hot frying Oil to fry the meatball fingers. Place fried pieces on a plate lined with a paper towel to catch excess oil.
10. In a glass 9×13-inch baking dish, line a fried Potato slice then fried Meatball finger alternatingly until finished.
11. Mix Tomato Paste with Warm Water. Pour over Potatoes and Meat.
12. Scatter Pepper Slices and Tomato Wedges on top.
13. Bake in a preheated oven at 350^oF for 20 minutes.
14. Serve hot next to Rice Pilaf or Nohutlu Bulgur Pilavı.

Step #2 (I was preparing a triple batch here)

Step #6: Forming the Meatballs

Step #11: Pouring Tomato Sauce Mixture over Fried Potatoes & Meat

Step #12: Scatter Tomato Wedges and Pepper Slices on top