Description
This tray bake dinner recipe features flavorful lamb kofta meatballs baked alongside vibrant grilled vegetables. Infused with a blend of aromatic spices like cumin, coriander, paprika, cinnamon, and cayenne pepper, these succulent meatballs are easy to prepare and perfect for serving wrapped in flatbreads with fresh lettuce, tomatoes, and tahini sauce. The method involves baking and grilling in the oven to achieve tender meat with a beautifully caramelized exterior, making it a wholesome, hearty, and satisfying meal.
Ingredients
Scale
Kofta Meatballs
- 1/2 onion, grated using a box grater
- 500 g / 1 lb lamb mince (ground lamb, or beef)
- 1/4 cup panko breadcrumbs (or regular breadcrumbs)
- 2 cloves garlic, finely minced
- 2 tbsp coriander/cilantro, finely chopped
- 2 tsp cumin
- 2 tsp coriander (ground)
- 2 tsp paprika (plain, can substitute smoked)
- 1 1/2 tsp ground cinnamon
- 3/4 tsp cayenne pepper (adjust to taste)
- 3/4 tsp cooking salt / kosher salt
- 1/2 tsp black pepper
Vegetables
- 1 large red capsicum, deseeded and sliced into 1 cm thick slices
- 1 large yellow capsicum, deseeded and sliced into 1 cm thick slices
- 1 red onion, cut into thin wedges
- 1 tbsp extra virgin olive oil
- 1/4 tsp cooking/kosher salt
- 1/4 tsp black pepper
Other Ingredients
- Olive oil spray (for the meatballs)
- 4 flatbreads (or rice, couscous, or cauliflower rice)
- 1 quantity Tahini sauce
- 3 cups shredded iceberg lettuce (or other leafy greens)
- 2 tomatoes, halved and cut into thin slices
- 1 tbsp coriander/cilantro leaves, finely chopped (optional for sprinkling)
Instructions
- Preheat Oven: Preheat your oven to 200°C (400°F) or 180°C fan-forced to ensure it’s hot enough for baking the meatballs and vegetables evenly.
- Prepare Kofta Meatballs: In a large bowl, combine the grated onion, lamb mince, panko breadcrumbs, minced garlic, chopped coriander, and all the spices (cumin, ground coriander, paprika, cinnamon, cayenne pepper, salt, and black pepper). Mix thoroughly using your hands until well incorporated. Shape the mixture into 16 large meatballs by scooping the mixture onto a tray and rolling into balls.
- Prepare Vegetables: In a separate bowl, toss the sliced red and yellow capsicum and red onion wedges with the extra virgin olive oil, salt, and pepper until evenly coated. Arrange these vegetables around the meatballs on the same large baking tray.
- Bake: Lightly spray the kofta meatballs with olive oil spray to promote browning. Place the tray in the oven and bake for 15 minutes. Then switch the oven to the grill or broiler setting on high and cook for an additional 5 minutes to achieve a nice color and slightly charred surface on the meatballs and vegetables.
- Serve: Remove the tray from the oven, sprinkle chopped coriander leaves over the meatballs and vegetables. Serve the kofta wrapped in flatbreads with shredded lettuce, sliced tomatoes, roasted capsicum and onion, and a generous drizzle of tahini sauce. Alternatively, serve over rice, couscous, or in a large salad for a versatile meal.
Notes
- Adjust cayenne pepper quantity to control spiciness; omit for a milder flavor.
- You can substitute lamb mince with beef mince if preferred.
- Panko breadcrumbs add a light texture but regular breadcrumbs work well too.
- The grill step is key for caramelizing the meatballs and vegetables; do not skip.
- Serve with flatbreads, rice, couscous, or cauliflower rice depending on dietary preferences.
- Fresh coriander added at the end enhances flavor and presentation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Keywords: lamb kofta, tray bake, meatballs, baked meatballs, Middle Eastern dinner, healthy lamb recipe, tahini sauce, oven-baked, spiced meatballs
