Sebzeli Kofte - Turkish Meatball Stew with Vegetables

Turkish Comforting Dinner at Its Best!

Sebzeli kofte is one of those meals that instantly warms you up, especially on cold days. It’s a dish we often make for dinner as a family, and everyone loves it.

Tender meatballs, soft veggies, and a light tomato sauce make it both comforting and satisfying.

In many Turkish homes, this is a classic weeknight meal. Simple, hearty, and full of flavor. It’s the kind of food that makes you feel at home no matter where you are.

Are you into comforting stews like this? You know Turkish cuisine is full of them and we have shared several of them here on our blog. We are sure you don't want to miss the following dishes:

• Turkish Beef Stew
• Kapuska (Turkish Cabbage Stew)
• Lamb Guvec (Turkish Lamb Stew)
• Turkish Bean Stew

About the Ingredients

You can find the exact measurements in the recipe card at the bottom of this post.

Here’s what we mainly need to make this comforting Turkish meatball stew:

Ground meat: We use ground beef with about 15% fat. We don’t recommend using lean beef because the meatballs might turn out too firm instead of tender. If you like, you can mix ground beef and lamb half and half for extra flavor.

Vegetables: In a traditional Turkish Sebzeli Köfte, these three always make an appearance: potatoes, carrots, and peas. They give the stew its hearty texture and sweet, comforting taste.

Tomatoes: You can use fresh or canned tomatoes. If using fresh, puree or finely chop two medium tomatoes. Or, like we often do, use canned chopped tomatoes — they work perfectly and save time.

Liquid: We use only hot water in this recipe, but you can replace it with beef or vegetable broth for a deeper flavor.

How to Make Sebzeli Köfte

You can find the full instructions in the recipe card at the bottom of this post.

Start by mixing all the meatball ingredients and shaping them into small balls. Nothing fancy, just bite-sized pieces. Fry them in batches until nicely golden and set them aside for later.

Without washing the pan (that’s where all the flavor is!), make the stew base with tomato paste and tomatoes. Add the diced potatoes and carrots and let them cook a bit until they start to soften.

Then put the meatballs back in, pour in some hot water, and let everything simmer gently until perfectly tender. Add the peas at the end, as they cook really quickly.

That’s it, your Sebzeli Köfte is ready in about 30 minutes! A simple, comforting Turkish dinner the whole family will love.

Serving Suggestions

We usually serve Sebzeli Köfte with a bowl of yogurt or cacık (yogurt with cucumber and mint) on the side. 

A slice of good bread on the side is a must for soaking up the sauce; so sometimes we enjoy it with pide ekmek if we have some.

And of course, no Turkish dinner feels complete without a side of bulgur pilaf or Turkish style rice pilaf. It’s the ultimate comfort combo that makes this meal feel like home.

Storage & Reheating

If you have any leftover Sebzeli Köfte, let it cool completely at room temperature first. Then transfer it to an airtight container and store it in the fridge for up to 4 days. When reheating, you might need to add a splash of water to loosen the sauce — it thickens a bit as it sits.

You can also freeze the whole dish. Just make sure it’s completely cool before sealing the container tightly. Adding a layer of foil on top helps protect it from freezer burn. It keeps well in the freezer for up to 3 months.

When ready to enjoy, thaw it in the fridge overnight and warm it up gently on the stove.

Make and Freeze the Meatballs for Later

We sometimes double the meatball ingredients when making this recipe — half for dinner that day, and half to freeze for another time. It’s such a time-saver for busy days!

If you’d like to do the same, fry all the meatballs first and let them cool completely. Then place them in a single layer in freezer bags (or airtight containers) and freeze. They keep well for up to 4–5 months.

When you’re ready to make Sebzeli Köfte, use the frozen cooked meatballs directly — no need to thaw. 

Just start your stew base by heating some olive oil, then add tomato paste and chopped (or pureed) tomatoes. The rest of the recipe stays the same.

Can I Make This Dish Vegetarian?

Absolutely! You can definitely make this dish without the meatballs. In fact, it’s quite common in Turkish homes and is known simply as bezelye yemeği (pea stew).

For extra flavor, start by sautéing some onion and garlic before adding the tomato paste and tomatoes.

You can also add spices like paprika, red pepper flakes, or oregano if you like a bit more depth. We make it this way too sometimes, and it’s just as delicious and comforting.

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