Classic İzmir köfte, where shaped meatballs are baked with slices of potato and tomato in a tomato-paste sauce. Completed on a single tray with meat, vegetables and sauce, it is a filling home dish best enjoyed by dipping bread into the sauce.
Combine the ground meat, grated onion, squeezed bread crumb, egg, crushed garlic, cumin, salt, and black pepper in a bowl. Knead for 15 minutes until the mixture is soft but reaches a cohesive, non-crumbly consistency.
Take walnut-sized pieces of the mixture and shape them into long, finger-shaped meatballs in your palm. Heat two tablespoons of vegetable oil in a pan and sear the outside of the meatballs until colored, without cooking them through yet.
Arrange the meatballs in a roasting pan, alternating with rings of potato and slices of tomato, and tuck the long green peppers in between. Season the potatoes lightly with salt.
Sauté the pepper paste in the remaining tablespoon of oil, then add two cups of hot water and stir. Drizzle the prepared sauce over the ingredients in the pan so it covers everything.
Cover the pan with foil and bake in a preheated 190°C (375°F) oven for 30 minutes. Remove the foil and bake for another 15 minutes until the potatoes are soft and the top is browned. Serve hot.
Important: Kneading the köfte (meatball) mixture for at least 15 minutes helps the köfte hold together without falling apart while cooking; bring the mixture to a consistency that clumps together in your hand. Caution: If you use too little sauce, the köfte and potatoes will dry out; make sure to add enough hot sauce to cover the ingredients in the pan. Contains bread crumb/inside, which contains gluten, milk, and egg. Leftover köfte keeps in the refrigerator for 3 days. Contains no nuts.
Giving the köfte a light color in the pan first and then putting them in the oven both firms up the mixture to prevent it from falling apart and adds a seared flavor to the dish. If you're not in a hurry, don't skip this intermediate step.
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