Izmir Meatballs in Tomato Sauce (Izmir Koftesi)

Preparation time: 25 minutes

Cooking time: 45 minutes

Components (4 servings)

• 4 slices one-day white bread, without crust
• 2 pounds of lean ground lamb or beef
• ½ of a small Spanish onion, grated (1/4 cup)
• 4 cloves garlic, minced
• 2 eggs
• 1 teaspoon paprika
• 1 tablespoon of earth sumac
• 1/4 cup finely chopped fresh Italian parsley Salt and freshly ground black pepper
• 1/4 cup virgin olive oil
• 2 tablespoons unsalted butter
• 1 tablespoon tomato paste
• 3 large tomatoes, peeled, seeded, and finely chopped (2 cups)
• 2 cups of water
• Salt and freshly ground black pepper
• 2 medium Italian green peppers, seeded and sliced diagonally

Directions

1. Heat the oven to 350 F. Soak the bread briefly in cold water and squeeze out the excess water. Mix the ground lamb, bread, garlic, onion, bell pepper, eggs, cumin, and parsley in a large bowl. Season with salt and pepper. With moistened hands, mix ingredients for 3 minutes. Keep a bowl of warm water nearby to moisten your hands as you work. Form the meat mixture into 15 oval balls.
2. Heat the oil in a large skillet over high heat, add the kofta balls, and lightly brown the meat all over for 6 minutes. Place the koftas in an ovenproof dish and set aside.
3. Melt the butter in a small saucepan and stir in the tomato paste. Add the tomatoes and lamb stock and season with salt and pepper. Bring the mixture to a boil while stirring. Pour this sauce over the koftas. Arrange the green peppers on top. Cover the dish and bake for 35-45 minutes.