I love this recipe because it combines rich, fragrant spices with simple ingredients to make a meal that feels special but takes little time to prepare. Everything bakes on one tray, which means less mess and no need for constant attention. The lamb kofta meatballs are tender and perfectly seasoned, and the roasted capsicum and onions add sweetness that balances the spices beautifully. I also enjoy how versatile it is — I can serve it in wraps, over rice, or as part of a big salad.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Koftas
1/2 onion, grated using a box grater 500 g / 1 lb lamb mince (ground lamb), or beef 1/4 cup panko breadcrumbs (sub regular breadcrumbs) 2 cloves garlic, finely minced 2 tbsp coriander/cilantro, finely chopped
Kofta Spices
2 tsp cumin 2 tsp coriander 2 tsp paprika (plain, sub smoked) 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
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 each cooking/kosher salt and pepper
Serving (wraps option)
Olive oil spray (for the meatballs) 4 flatbreads or rice, couscous, or cauliflower rice 1 quantity tahini sauce or lemon yogurt sauce (or even just plain yogurt) 3 cups shredded iceberg lettuce (or other leafy greens) 2 tomatoes, halved, cut into thin slices 1 tbsp coriander/cilantro leaves, finely chopped, optional (for sprinkling)
Directions
I preheat the oven to 200°C/400°F (180°C fan-forced).
For the koftas, I place all the ingredients and spices in a large bowl. I mix them well with my hands until thoroughly combined, then shape the mixture into 16 large meatballs. I spread them out evenly on a large baking tray.
I toss the sliced vegetables with olive oil, salt, and pepper, then scatter them around the meatballs on the tray.
I spray the meatballs lightly with olive oil, then bake everything for about 15 minutes.
I switch the oven to the grill or broiler on high and cook for another 5 minutes, just until the tops of the meatballs are nicely browned.
I sprinkle the dish with freshly chopped coriander, then serve. For wraps, I stuff the koftas, vegetables, lettuce, and tomato into warm flatbreads and drizzle generously with tahini or yogurt sauce.
Servings and Timing
This recipe serves 4 people. Preparation takes about 20 minutes, cooking time is 20 minutes, making the total time approximately 40 minutes.
Variations
Sometimes I use beef mince instead of lamb, which gives a slightly milder flavor. For a lighter version, I make it with chicken mince and increase the breadcrumbs slightly to help the mixture hold together. I also enjoy serving the koftas over couscous with extra roasted vegetables for a wholesome grain bowl. When I want something low-carb, I pair them with cauliflower rice or a big salad with lemon dressing.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in the oven at 180°C (350°F) for about 10 minutes or in the microwave for a quick meal. The koftas also freeze well for up to 2 months — I just thaw them overnight in the fridge before reheating.
FAQs
Can I make the koftas ahead of time?
Yes, I often roll the meatballs a day ahead and refrigerate them until I’m ready to bake.
Can I freeze the uncooked koftas?
Absolutely. I freeze them on a tray until firm, then transfer to a bag or container. They can be baked straight from frozen, just add a few extra minutes to the cook time.
What can I use instead of lamb?
I like using beef for a milder flavor or chicken for a leaner option.
How do I stop the meatballs from drying out?
I keep them on the larger side so they stay juicy in the oven and avoid overbaking.
Can I add more vegetables to the tray?
Yes, I sometimes add zucchini, cherry tomatoes, or eggplant for more variety.
What’s the best way to serve these meatballs?
I love serving them in warm flatbreads with lettuce, tomato, and tahini sauce, or over couscous for a hearty meal.
Can I make this recipe spicy?
I increase the cayenne pepper slightly or add a pinch of chili flakes for extra heat.
Can I cook this on the stovetop?
Yes, but baking is easier and uses less oil. If pan-frying, I cook them in batches until browned and cooked through.
What sauce goes best with kofta meatballs?
I like tahini sauce, lemon yogurt sauce, or even plain Greek yogurt with a squeeze of lemon juice.
Can I make it dairy-free?
Yes, I just use dairy-free yogurt for the sauce or skip it entirely and drizzle with olive oil and lemon.
Conclusion
I love making this Tray Bake Dinner with Lamb Kofta Meatballs because it’s flavorful, vibrant, and comes together so easily. The tender, spiced meatballs pair perfectly with the caramelized vegetables, creating a balanced meal that’s both satisfying and nourishing. Whether I serve it wrapped in flatbread or over a bed of grains, it’s always a delicious and stress-free dinner favorite.
This Tray Bake Dinner with Lamb Kofta Meatballs is a flavorful Middle Eastern-inspired meal made on one tray for easy prep and cleanup. Juicy, spiced lamb meatballs roast alongside colorful vegetables, creating a hearty, wholesome dish perfect for weeknights or entertaining.
Ingredients
1/2 onion, grated
500 g (1 lb) lamb mince (ground lamb) or beef
1/4 cup panko breadcrumbs
2 cloves garlic, finely minced
2 tbsp coriander/cilantro, finely chopped
2 tsp cumin
2 tsp ground coriander
2 tsp paprika (plain or smoked)
1 1/2 tsp ground cinnamon
3/4 tsp cayenne pepper (optional, to taste)
3/4 tsp kosher salt
1/2 tsp black pepper
1 large red capsicum, deseeded, sliced into 1 cm strips
1 large yellow capsicum, deseeded, sliced into 1 cm strips
1 red onion, cut into thin wedges
1 tbsp extra virgin olive oil
1/4 tsp each salt and pepper (for vegetables)
Olive oil spray, for the meatballs
To serve: 4 flatbreads or rice/couscous, tahini or lemon yogurt sauce, shredded lettuce, sliced tomato, chopped coriander (optional)
Instructions
Preheat the oven to 200°C/400°F (180°C fan).
In a large bowl, combine lamb mince, grated onion, breadcrumbs, garlic, chopped coriander, cumin, ground coriander, paprika, cinnamon, cayenne pepper, salt, and black pepper. Mix thoroughly with your hands until well combined.
Shape the mixture into 16 large meatballs and place them on a large baking tray.
Toss the sliced red and yellow capsicum and red onion with olive oil, salt, and pepper, then scatter them around the meatballs.
Lightly spray the meatballs with olive oil and bake for 15 minutes.
Switch the oven to the grill or broiler on high and cook for another 5 minutes, or until the tops of the meatballs are golden brown.
Sprinkle with chopped coriander. Serve hot with flatbreads, lettuce, tomato, and tahini or yogurt sauce, or over rice or couscous.
Notes
Use beef or chicken mince instead of lamb for variation.
Keep meatballs larger to ensure they stay juicy during baking.
Add extra vegetables such as zucchini, cherry tomatoes, or eggplant.
For more spice, add extra cayenne or chili flakes.
Serve with tahini, lemon yogurt sauce, or Greek yogurt with lemon juice.
Make ahead by shaping koftas a day early and refrigerating.
Freeze uncooked koftas for up to 2 months; bake from frozen, adding a few extra minutes.
