Sunday, November 7, 2010


This recipe is simple and good at any time with or without garlic and yogurt sauce.  Best with good Italian or French bread for dunking.  Although not necessary results are better if the koftes are prepared the night before.

1/2 kg. (500 gr.) ground beef
1/4 cup breadcrumbs
1/2 teaspoon ground black pepper
1/2 bunch parsley (optional)
1 clove crushed garlic
1 teaspoon salt
2 tablespoons milk
1 teaspoon thyme
1 egg

Remaining ingredients
2 tablespoons olive oil or cooking oil
5-6 large Potatoes
1 bell green or red pepper
1 can tomato sauce
1/4 cup boiling water
1 teaspoon salt
3 sliced tomatoes (optional)
  • Mix all of the Meatball ingredients.  Use your hands and knead like dough to make sure all the ingredients are mixed together.  Make into shape of  flat balls (start with a ball shape but flatten it a bit).   Leave in the fridge (covered overnight).
  • Put 2 tablespoons olive oil at the bottom of the pan.  Add peeled, washed and cut up (round) potatoes and mix through with the oil.  Spread them at the bottom of the pan.  Sprinkle with salt.  You can sprinkle additional blackpepper too.
  • Spread meatballs on top of the potato layer
  • Wash and slice the pepper and spread them on the meatballs.  If you are using tomatoes, slice them thinly and alternate with pepper pieces
  • Pour tomato sauce over the dish.  Pour water only from the side of the pan to make sure it does not wash the tomato sauce off the meatballs
  • Preheat oven at 350
  • Cover with aluminum foil and cook for 1 hour and 10 minutes.  Take the cover off and cook for another 5 to 10 minutes.  Check while cooking to make sure there is always a bit of "juice" at the bottom to make sure it doesn' burn. 
  • Serve with garlic and yogurt sauce on the side.

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