Izmir Kofte

• 1 lean ground beef kilo, or lamb
• 1 onion small, grated
• 4 garlic cloves minced
• 2 eggs
• 1 teaspoon paprika
• 1 tablespoon ground cumin
• 1/4 cup finely chopped fresh parsley
• salt
• pepper
• 1/4 cup virgin olive oil
• 2 tablespoons unsalted butter
• 1 tablespoon tomato paste
• 3 tomatoes large, diced
• 2 cups water or lamb/beef stock
• 2 green peppers mediums, seeded and cut diagonally into slices
• 1 lean ground beef kilo, or lamb
• 1 onion small, grated
• 4 garlic cloves minced
• 2 eggs
• 1 teaspoon paprika
• 1 tablespoon ground cumin
• 1/4 cup finely chopped fresh parsley
• salt
• pepper
• 1/4 cup virgin olive oil
• 2 tablespoons unsalted butter
• 1 tablespoon tomato paste
• 3 tomatoes large, diced
• 2 cups water or lamb/beef stock
• 2 green peppers medium, seeded and cut diagonally into slices

1. Heat the oven to 175 degrees Celsius or 350 degrees Fahrenheit.
2. Make the sauce first. Melt the butter in a small saucepan. Stir in the tomato paste, then add the tomatoes and water or stock. Season with salt and pepper. Bring the mixture to a boil. Let simmer, stirring occasionally, while you make the kofte so that the tomatoes boil down.
3. Combine the ground lamb or beef, onion, garlic, eggs, paprika, cumin and parsley in a large bowl. Season with salt and pepper. With moistened hands, mix the ingredients for about 2 minutes. Keep a bowl of warm water nearby to wet your hands while working. Shape the meat mixture into 20-25 oval balls.
4. Heat the oil in a large skillet over high heat, add the kofte and lightly brown the meat all over (about 5 minutes). Place the kofte in an ovenproof dish and set them aside.
5. Pour the tomato sauce over the kofte. Arrange the green peppers on top. Cover the dish and bake for 40 minutes. To check for doneness, cut one kofte open; it should be brown, not pink.
6. Serve with fried potatoes or rice and salad.
7. Heat the oven to 175 degrees Celsius or 350 degrees Fahrenheit.
8. Make the sauce first. Melt the butter in a small saucepan. Stir in the tomato paste, then add the tomatoes and water or stock. Season with salt and pepper. Bring the mixture to a boil. Let simmer, stirring occasionally, while you make the kofte so that the tomatoes boil down.
9. Combine the ground lamb or beef, onion, garlic, eggs, paprika, cumin and parsley in a large bowl. Season with salt and pepper. With moistened hands, mix the ingredients for about 2 minutes. Keep a bowl of warm water nearby to wet your hands while working. Shape the meat mixture into 20-25 oval balls.
10. Heat the oil in a large skillet over high heat, add the kofte and lightly brown the meat all over (about 5 minutes). Place the kofte in an ovenproof dish and set them aside.
11. Pour the tomato sauce over the kofte. Arrange the green peppers on top. Cover the dish and bake for 40 minutes. To check for doneness, cut one kofte open; it should be brown, not pink.
12. Serve with fried potatoes or rice and salad.

lean ground beef kilo, onion, garlic, eggs, paprika, ground cumin, fresh parsley, salt, pepper, virgin olive oil, unsalted butter, tomato paste, tomatoes, water, green peppers, lean ground beef kilo, onion, garlic, eggs, paprika, ground cumin, fresh parsley, salt, pepper, virgin olive oil, unsalted butter, tomato paste, tomatoes, water, green peppers

Taken from www.yummly.com/recipe/Izmir-Kofte-1661918 (may not work)