Description
This tray bake lamb kofta meatballs recipe is a flavorful and easy-to-make dinner option. Ground lamb is seasoned with aromatic spices and herbs, shaped into meatballs, and baked alongside colorful capsicum and red onion slices. The dish is served with fresh salad ingredients and tahini sauce, perfect for wraps, rice bowls, or salads.
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
- 2 tsp paprika (plain, substitute smoked if preferred)
- 1 1/2 tsp ground cinnamon
- 3/4 tsp cayenne pepper (adjust to taste or omit for less spice)
- 3/4 tsp cooking salt / kosher salt
- 1/2 tsp black pepper
Vegetables
- 1 large red capsicum, deseeded, sliced into 1 cm thick slices
- 1 large yellow capsicum, deseeded, 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 (store-bought or homemade)
- 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 the oven to 200°C/400°F (180°C fan-forced) to prepare for baking the kofta meatballs and vegetables.
- Make Kofta Meatballs: In a large bowl, place the grated onion, lamb mince, panko breadcrumbs, minced garlic, chopped coriander, and all the spices: cumin, coriander, paprika, ground cinnamon, cayenne pepper, salt, and black pepper. Use your hands to combine the mixture thoroughly. Shape the mixture into about 16 large meatballs, placing them evenly spaced on a large baking tray.
- Prepare Vegetables: Toss the sliced red and yellow capsicum along with the red onion wedges in extra virgin olive oil, and sprinkle with salt and pepper. Scatter these vegetables evenly around the meatballs on the tray.
- Initial Bake: Lightly spray the kofta meatballs with olive oil spray to help with browning and moisture retention. Place the tray in the preheated oven and bake for 15 minutes.
- Grill for Color: After the initial bake, switch your oven to the grill/broiler setting on high. Return the tray to the oven and cook for an additional 5 minutes. This step adds a nice color and slight char to the surface of the meatballs and vegetables.
- Serve: Once cooked, sprinkle the meatballs and vegetables with the chopped coriander leaves as a fresh garnish. To serve, stuff flatbreads with shredded lettuce, tomato slices, baked kofta meatballs, and the roasted capsicum and onion. Drizzle with plenty of tahini sauce. Alternatively, serve the meatballs and vegetables over rice, couscous, or cauliflower rice with salad greens for a hearty bowl or salad meal.
Notes
- You can substitute beef mince if lamb is unavailable or not preferred.
- Adjust cayenne pepper amount based on your spice tolerance or omit for a milder dish.
- Panko breadcrumbs can be replaced with regular breadcrumbs though panko gives a lighter texture.
- Using olive oil spray helps achieve a crisper exterior on the meatballs without adding excess fat.
- If you prefer, you can grill the meatballs longer for a more charred flavor, but watch carefully to avoid burning.
- Serve with flatbreads, rice, couscous, or cauliflower rice to suit dietary preferences.
- Tahini sauce can be homemade or store-bought according to taste and convenience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Middle Eastern
Keywords: lamb kofta, meatballs, tray bake, Middle Eastern dinner, baked meatballs, tahini sauce, easy weeknight meal
