Izmir Meat Ball with Tomatoe Sauce

Sample Dishes from Turkish Cuisine

Izmir Meat Ball with Tomatoe Sauce (İzmir Köfte)

Preparation

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)

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.