Izmir Koftesi with Hunkar Begendi

Name: Izmir Koftesi with Hunkar Begendi (Dilled Turkish Meatballs with Eggplant Puree)
Yield: Serves 4
Cuisine: Turkey
Ingredients: ½ teaspoon finely ground pepper; 1 teaspoon salt; ¼ cup chopped fresh dill; Hunkar Begendi; 2 tablespoons chopped fresh parsley for garnish; 4 cups Tomato Sauce; 6 tablespoons (or as needed) olive oil; 2 cloves garlic, very finely minced; 1½ pounds ground beef; ½ cup grated onion

Dilled Turkish Meatballs with Eggplant Puree

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

This dish is a “sleeper.” Little did we know when we first cooked it that it would become so popular with our clientele. Even the cooks ask me to put it on the menu, and, if you want to know what the best item in a restaurant is, take a look at what the cooks are eating for dinner.

Ingredients

Meatballs

1½ pounds ground beef
½ cup grated onion
2

Asia
Turkey
Main course
Mediterranean

Method

For the meatballs, place all the ingredients in a mixing bowl and mix with your hands until blended. Shape into thirty-two 1½-inch meatballs.

Heat 3 tablespoons oil in a large skillet over high heat