Main Course
Fırın Köfte: Turkish Oven-Baked Meatballs
Original name: Fırın Köfte (Oven Meatballs)
About this dish
Fırın köfte is the oven-baked cousin of the more famous grilled köfte, and it's a staple of home cooking across Turkey. The meatballs are seasoned with onion, garlic, and a warm blend of spices, then baked with potatoes and peppers until everything turns tender and caramelized at the edges.
This version keeps the meatballs flat and slightly pressed—Elif Kaya's preferred shape for maximum surface area and a cheesy, griddled finish. It's a weeknight-friendly traybake that comes together with minimal fuss and delivers deep, savory flavor.
Ingredients
UK and US measurements are both included for every recipe.
Ground beef (80/20)
protein500 g
Imperial measurement: 1 lb 2 oz
Onion, grated
vegetable1 medium (150 g)
Imperial measurement: 1 medium (5 oz)
Garlic cloves, minced
vegetable2 cloves
Breadcrumbs
grain50 g
Imperial measurement: 1/2 cup
Egg
protein1 large
Tomato paste
other1 tbsp
Ground cumin
spice1 tsp
Sweet paprika
spice1 tsp
Freshly ground black pepper
spice1/2 tsp
Salt
seasoning1 tsp
Potatoes, peeled and cut into wedges
vegetable3 medium (450 g)
Imperial measurement: 3 medium (1 lb)
Green bell peppers, sliced
vegetable2 medium
Olive oil
fat2 tbsp
Fresh flat-leaf parsley, chopped (for garnish)
herb2 tbsp
Method
Prepare the oven and baking tray
5 minutesPreheat the oven to 200°C (400°F). Lightly grease a large baking sheet or shallow roasting pan with a little olive oil.
Make the meatball mixture
5 minutesIn a large mixing bowl, combine the ground beef, grated onion, minced garlic, breadcrumbs, egg, tomato paste, cumin, paprika, black pepper, and salt. Mix with your hands until just combined—do not overwork the meat, or the köfte will become dense.
Shape the köfte
8 minutesDivide the mixture into 12 equal portions. Roll each into an oval shape, then press gently between your palms to flatten slightly into a thick patty, about 2 cm (3/4 inch) thick. This flat shape helps them cook evenly and develop a nice crust.
Arrange the tray
4 minutesPlace the shaped köfte on the prepared baking sheet. Scatter the potato wedges and green pepper slices around them. Drizzle everything with the remaining olive oil and season the vegetables with a pinch of salt.
Bake
35 minutesBake in the preheated oven for 30–35 minutes, flipping the köfte once halfway through, until the meatballs are cooked through and browned and the potatoes are tender and golden at the edges.
Garnish and serve
5 minutesRemove from the oven and sprinkle with chopped parsley if desired. Let rest for 5 minutes before serving.
Equipment
- Oven
- Baking sheet or shallow roasting pan
- Large mixing bowl
- Chef's knife
- Cutting board
- Measuring spoons
Nutrition facts
Tips
- Grate the onion directly into the bowl and include its juices—this keeps the köfte moist and adds flavor.
- For a cheesier finish, sprinkle a handful of grated kaşar or mozzarella over the köfte during the last 5 minutes of baking.
- If you have time, let the shaped köfte rest in the refrigerator for 15 minutes before baking, they hold their shape better.
- Serve with a dollop of plain yogurt and a sprinkle of sumac for a classic Turkish touch.
Serving suggestions
- Serve with bulgur pilaf or crusty bread to soak up the juices.
- Accompany with a fresh shepherd's salad (çoban salatası) of tomato, cucumber, and onion.
- Add a spoonful of plain yogurt or cacık on the side.
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Recipe by
Elif Kaya
Specialises in Turkish cuisineElif makes gözleme on a sac griddle. She stuffs them with spinach and feta.
Describe yourself in three words: Flat, griddled, cheesy.