Ingredients

1/2 onion, grated using a box grater

500 g / 1 lb lamb mince (ground lamb, or beef)

1/4 cup panko breadcrumbs (substitute 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 (a bit spicy, reduce to taste or leave out)

3/4 tsp cooking salt / kosher salt

1/2 tsp black pepper

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 and pepper

1 quantity Tahini sauce

1 quantity Lemon Yogurt Sauce or plain yogurt

Olive oil spray (for the meatballs)

4 flatbreads (or rice, couscous, or cauliflower rice)

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

Step 1: Preheat the oven to 200°C / 400°F (180°C fan-forced).

Step 2: In a bowl, combine the grated onion, lamb mince, panko breadcrumbs, garlic, chopped coriander, cumin, ground coriander, paprika, cinnamon, cayenne pepper, salt, and black pepper. Mix thoroughly using your hands.

Step 3: Shape the mixture into 16 large meatballs. Place them spaced out on a large tray.

Step 4: Toss the sliced red and yellow capsicums and red onion wedges with olive oil, salt, and pepper. Scatter the vegetables around the meatballs on the tray.

Step 5: Spray the meatballs lightly with olive oil spray. Bake in the preheated oven for 15 minutes.

Step 6: Switch the oven to the grill/broiler on high and cook for an additional 5 minutes to brown the meatballs and vegetables.

Step 7: Sprinkle with chopped coriander if using. Serve the meatballs and vegetables with flatbreads, shredded lettuce, and sliced tomatoes.

Step 8: To assemble wraps, layer lettuce, tomato slices, meatballs, and roasted capsicum and onions into the flatbreads. Drizzle generously with tahini sauce or lemon yogurt sauce. Enjoy!

Tips & Variations

Use beef mince if lamb is not available for a milder flavor.

For a smokier taste, substitute plain paprika with smoked paprika.

If you prefer less heat, reduce the cayenne pepper or omit it altogether.

Serve the kofta meatballs over rice, couscous, or a fresh salad for a different meal style.

If you don’t have olive oil spray, lightly brush the meatballs with oil before baking.

Storage

Store any leftover meatballs and roasted vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The sauces can be kept separately in the fridge for up to 4 days. For best texture, reheat wrapped in foil or covered to retain moisture.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare and shape the meatballs a day in advance. Keep them covered in the refrigerator and bake them fresh before serving for the best texture and flavor.