Description
This tray bake dinner features flavorful lamb kofta meatballs baked alongside vibrant capsicum and red onion slices. The meatballs are seasoned with a fragrant blend of cumin, coriander, paprika, cinnamon, and cayenne, offering a deliciously spiced dish that’s easy to prepare and perfect for wraps or served with salads and grains. The dish is complemented by creamy tahini or lemon yogurt sauces and fresh leafy greens, creating a balanced, 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 (substitute with regular breadcrumbs if needed)
- 2 cloves garlic, finely minced
- 2 tbsp coriander/cilantro, finely chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp paprika (plain or smoked)
- 1 1/2 tsp ground cinnamon
- 3/4 tsp cayenne pepper (reduce or omit for less spice)
- 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
Additional
- Olive oil spray (for spraying meatballs)
- 1 quantity tahini sauce
- 1 quantity lemon yogurt sauce (or plain yogurt)
- 4 flatbreads (or rice, couscous, or cauliflower rice)
- 3 cups shredded iceberg lettuce (or other leafy greens)
- 2 tomatoes, halved and sliced thinly
- 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 even baking and roasting.
- Prepare Kofta Meatballs: In a bowl, combine the grated onion, lamb mince, panko breadcrumbs, minced garlic, chopped coriander, cumin, coriander, paprika, cinnamon, cayenne pepper, salt, and black pepper. Mix thoroughly with your hands to ensure all spices are evenly distributed. Then scoop and roll the mixture into 16 large meatballs, placing them evenly spaced on a large baking tray.
- Toss Vegetables: In a separate bowl, toss the sliced red and yellow capsicums and red onion wedges with extra virgin olive oil, salt, and pepper. Scatter these vegetables evenly around the meatballs on the tray.
- Bake and Finish Under Grill: Spray the meatballs lightly with olive oil spray to help browning. Bake in the preheated oven for 15 minutes. Then switch the oven setting to the grill or broiler on high, and cook for an additional 5 minutes to develop a nice golden color on the meatballs’ surface.
- Serve: Remove from the oven and sprinkle chopped coriander leaves over the dish. Serve the kofta meatballs and roasted vegetables as wraps stuffed with shredded lettuce, sliced tomatoes, and a generous drizzle of tahini or lemon yogurt sauce. Alternatively, serve as a bowl with rice, couscous, or your choice of grains and leafy greens.
Notes
- Adjust cayenne pepper according to your preferred spice level or omit if sensitive to heat.
- Panko breadcrumbs provide extra lightness; regular breadcrumbs can be used but the texture may be slightly denser.
- For a dairy-free option, substitute lemon yogurt sauce with additional tahini or a plant-based yogurt.
- The grill step ensures the meatballs have a nicely browned and crispy exterior – do not skip this for best texture.
- Leftover kofta meatballs can be refrigerated and reheated; they also work well in sandwiches or salads.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Middle Eastern
Keywords: lamb kofta, meatballs, tray bake, Middle Eastern, easy dinner, baked meatballs, tahini sauce, lemon yogurt sauce
