Izmir Koftesi with Hunkar Begendi

Dilled Turkish Meatballs with Eggplant Puree

Preparation info
  • Serves


    • Difficulty


Appears in

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.



  • pounds ground beef
  • ½ cup grated onion
  • 2


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

Heat 3 tablespoons oil in a large skillet over high heat