Turkish Meatballs in a Sweet-and-Sour Sauce

Name: Turkish Meatballs in a Sweet-and-Sour Sauce (Izmir Koefteh)
Cuisine: German
Ingredients: 2 large slices white or brown bread; 2 large slices white or brown bread; 2 large eggs; 1 tablespoon soy sauce; 900 g (2 lb) minced beef; 2 tablespoons olive oil; 1 medium onion, peeled and halved and thinly sliced; 1 small can tomato purée mixed with water, to make 425 ml (15 fl oz) of liquid; 1 small can tomato purée mixed with water, to make 425 ml (15 fl oz) of liquid; 1 small can tomato purée mixed with water, to make 425 ml (15 fl oz) of liquid; juice of ½ large lemon; 1 tablespoon light brown sugar; ½ teaspoon sea salt and 10 grinds black pepper; ½ teaspoon sea salt and 10 grinds black pepper; 2 tablespoons finely chopped curly parsley; 2 heaped tablespoons pine kernels, toasted in a non-stick pan until golden brown

Izmir Koefteh

Preparation info

Makes
6-8
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

These tender and tasty meatballs are stewed in a smooth sweet-and-sour sauce. They can be found in most of the Sephardi cuisines that originated in the former Ottoman Empire.

Ingredients

2 large slices white or brown bread
2 large eggs
½ large

Europe
Asia
Turkey
Germany
Israel
Main course

Method

Soak the bread in water to cover for a minute or so, then squeeze dry. To prepare the beef mixture, put the eggs, soaked bread slices, onion, parsley and seasonings into a blender or food processor and process for 30 seconds, or until smooth.

With the hands or a large fork, gently mix the egg mixture with the minced beef until smoothly blended. Leave for 30 minutes to firm up.