Fırında köfte nasıl pişer

Ingredients

• 500 g Ground Beef (80 % lean, preferably mixed with a little lamb for flavor)
• 1 large Onion (peeled and sliced into ½‑inch rings)
• 1 medium Green Bell Pepper (seeded and cut into strips)
• 2 medium Tomato (cut into wedges)
• 1 tsp Salt (fine sea salt)
• 1 tsp Red Pepper Flakes (or paprika for milder heat)
• 1 tsp Dried Oregano (Kekik) (crushed)
• 2 tbsp Olive Oil (for drizzling vegetables)
• 200 ml Tomato Sauce (plain canned sauce, simmered with garlic)
• 1 large Garlic Clove (minced)
• ½ tsp Black Pepper (freshly ground)

Instructions

1. Season the Ground Meat

   Place the ground beef in a mixing bowl, add salt, red pepper flakes, and dried oregano. Mix gently with your hands until just combined; avoid over‑mixing.

   Time: PT5M

2. Form the Meatballs

   With damp hands, shape the seasoned meat into 1‑inch (2.5 cm) balls and set aside on a plate.

   Time: PT5M

3. Prepare the Vegetables

   Slice the onion into ½‑inch rings, cut the green pepper into strips, and quarter the tomatoes.

   Time: PT5M

4. Preheat the Oven

   Set the oven to 200 °C (392 °F) and let it fully preheat.

   Time: PT5M

   Temperature: 200°C

5. Arrange Vegetables on the Tray

   Drizzle the baking tray with 1 tbsp olive oil, spread the onion rings, green pepper strips, and tomato wedges in an even layer.

   Time: PT3M

6. Insert Meatballs Between Veggies

   Place the meatballs in the gaps between the vegetables, spacing them about 1 inch apart.

   Time: PT2M

7. Bake the Dish

   Put the tray in the middle rack and bake for 30‑35 minutes, or until the meatballs reach an internal temperature of 71 °C (160 °F) and the vegetables are tender.

   Time: PT35M

   Temperature: 200°C

8. Prepare the Simple Tomato Sauce

   While the meatballs bake, heat 1 tbsp olive oil in a saucepan over medium heat, add minced garlic and sauté 30 seconds, then stir in the tomato sauce, a pinch of salt, and black pepper. Simmer gently for 10 minutes.

   Time: PT10M

9. Serve

   Transfer the baked meatballs and vegetables to a serving platter, drizzle the warm tomato sauce over the top, and enjoy immediately.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

15 g

Fat

22 g

Fiber

3 g

Ingredient Substitutions

• Instead of Ground Beef: Ground Lamb, Ground Turkey
• Instead of Onion: Shallot
• Instead of Green Bell Pepper: Red Bell Pepper, Yellow Bell Pepper
• Instead of Tomato: Canned diced tomatoes (drained)
• Instead of Salt: Kosher salt (use ¾ tsp)
• Instead of Red Pepper Flakes: Paprika, Aleppo pepper
• Instead of Dried Oregano (Kekik): Italian seasoning
• Instead of Olive Oil: Vegetable oil
• Instead of Tomato Sauce: Passata, Crushed tomatoes (blended)
• Instead of Garlic Clove: Garlic powder (¼ tsp)
• Instead of Black Pepper: White pepper

Equipment Needed

• Mixing Bowl
• Knife
• Cutting Board
• Measuring Spoons
• Baking Tray
• Oven
• Saucepan
• Spatula
• Aluminum Foil (optional)

Critical Steps — Do Not Skip

• Seasoning and mixing the ground meat without over‑mixing
• Shaping uniform meatballs
• Preheating the oven to the correct temperature
• Arranging meatballs between vegetables so they cook evenly
• Ensuring meatballs reach an internal temperature of 71 °C

Chef Tips from the Video

• Mix 80 % beef with 20 % lamb for extra juiciness and authentic flavor.
• Add a handful of chopped fresh parsley to the meat mixture for brightness.
• For a smoky twist, sprinkle a little smoked paprika over the vegetables before baking.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Meatballs can be frozen separately for up to 2 months; reheat in the oven.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Form the meatballs a day ahead and keep them covered in the fridge; they will hold their shape better.
• The tomato sauce can be prepared up to 3 days in advance and reheated gently.

Frequently Asked Questions