Tray Bake Lamb Kofta Meatballs with Roasted Vegetables and Tahini Sauce Recipe

Introduction

This tray bake dinner features flavorful lamb kofta meatballs roasted alongside vibrant capsicum and red onion. It’s an easy, all-in-one meal perfect for busy weeknights, served with fresh greens and a creamy tahini sauce for a delicious finish.

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 omit)
• 3/4 tsp cooking salt / kosher salt
• 1/2 tsp black pepper
• 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 each cooking/kosher salt and pepper (for vegetables)
• Olive oil spray (for the meatballs)
• 4 flatbreads (or serve with rice, couscous, or cauliflower rice)
• 1 quantity tahini sauce
• 3 cups shredded iceberg lettuce (or other leafy greens)
• 2 tomatoes, halved and thinly sliced
• 1 tbsp coriander/cilantro leaves, finely chopped (optional, for sprinkling)

Instructions

1. Step 1: Preheat the oven to 200°C/400°F (180°C fan-forced).
2. Step 2: In a bowl, combine grated onion, lamb mince, panko breadcrumbs, garlic, chopped coriander, and all the spices: cumin, coriander, paprika, cinnamon, cayenne, salt, and black pepper. Mix thoroughly with your hands. Roll the mixture into 16 large meatballs and spread them out evenly on a large baking tray.
3. Step 3: Toss the sliced red and yellow capsicum and red onion wedges with extra virgin olive oil, salt, and pepper. Scatter the vegetables around the meatballs on the tray.
4. Step 4: Lightly spray the meatballs with olive oil spray. Bake in the preheated oven for 15 minutes. Then switch the oven to the grill/broiler setting on high and cook for an additional 5 minutes to brown the tops.
5. Step 5: Remove from the oven. Sprinkle chopped coriander over the meatballs. Serve by stuffing flatbreads with shredded lettuce, tomato slices, roasted capsicum and onion, and meatballs. Drizzle generously with tahini sauce. Enjoy as wraps or serve with rice, couscous, or a big salad.

Tips & Variations

• For a milder version, reduce or omit the cayenne pepper according to your spice preference.
• Substitute ground beef if lamb is unavailable or for a leaner option.
• Use smoked paprika for a deeper flavor twist in the kofta spice mix.
• Try serving with cauliflower rice for a low-carb alternative.
• Adding chopped mint along with coriander can add a fresh, aromatic note to the meatballs.

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. Avoid microwaving too long to keep the meatballs tender. Store flatbreads separately at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the kofta mixture ahead of time?

Yes, you can mix and shape the kofta meatballs a few hours in advance and keep them covered in the refrigerator until ready to bake.

What can I use instead of tahini sauce?

If you don’t have tahini sauce, yogurt mixed with a bit of lemon juice, garlic, and cumin makes a great alternative dressing for these kofta wraps.