Name: Tray Bake Dinner: Lamb Kofta Meatballs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Middle Eastern
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)

Description

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)

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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.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Oven Roasting
Cuisine: Middle Eastern

Nutrition

Serving Size: 1 serving (1/4 of recipe)
Calories: 460
Sugar: 6g
Sodium: 620mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 33g
Cholesterol: 105mg