Tray Bake Lamb Kofta Meatballs with Roasted Vegetables and Sauces Recipe

Introduction

This tray bake dinner features flavorful lamb kofta meatballs paired with roasted capsicum and red onion. It’s a simple, hands-on meal perfect for busy weeknights or casual gatherings, served with fresh sides and a creamy sauce.

Ingredients

• 1/2 onion, grated
• 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 or smoked)
• 1 1/2 tsp ground cinnamon
• 3/4 tsp cayenne pepper (optional, adjust to taste)
• 3/4 tsp cooking salt or 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)
• 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

1. Step 1: Preheat your oven to 200°C/400°F (180°C fan-forced).
2. Step 2: In a bowl, combine the grated onion, lamb mince, breadcrumbs, garlic, chopped coriander, cumin, coriander, paprika, cinnamon, cayenne pepper, salt, and black pepper. Mix thoroughly with your hands until all ingredients are well incorporated.
3. Step 3: Roll the mixture into 16 large meatballs. Place them evenly spaced on a large tray.
4. Step 4: Toss the sliced red and yellow capsicum and red onion wedges with olive oil, salt, and pepper. Scatter these vegetables around the meatballs on the tray.
5. Step 5: Lightly spray the meatballs with olive oil spray. Bake in the preheated oven for 15 minutes.
6. Step 6: After 15 minutes, switch the oven to the grill/broiler on high and cook for an additional 5 minutes to give the meatballs some color and crispness on the surface.
7. Step 7: Remove the tray from the oven. Sprinkle the chopped coriander leaves over the meatballs and vegetables.
8. Step 8: To serve, fill flatbreads with shredded lettuce, sliced tomatoes, roasted vegetables, and meatballs. Drizzle generously with tahini sauce or lemon yogurt sauce. Alternatively, serve over rice, couscous, or as part of a large salad.

Tips & Variations

• Use ground beef instead of lamb for a milder flavor.
• Reduce or omit cayenne pepper if you prefer less heat.
• Smoked paprika adds a deeper, smoky taste compared to plain paprika.
• Try serving with different sauces such as garlic aioli or tzatziki for variety.
• Swap flatbreads with lettuce leaves for a low-carb wrap option.

Storage

Store any leftover meatballs and roasted vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven until warmed through. Sauces are best kept separate and added fresh when serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the kofta mixture in advance?

Yes, you can mix the kofta ingredients and shape the meatballs a few hours ahead. Keep them covered in the fridge until ready to cook.

What can I use if I don’t have panko breadcrumbs?

Regular breadcrumbs work well as a substitute. You can also use crushed crackers or oats for a slightly different texture.

Tray Bake Lamb Kofta Meatballs with Roasted Vegetables and Sauces Recipe

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★★★★★

4.8 from 135 reviews

• Author: Noah
• Total Time: 35 minutes
• Yield: 16 meatballs (serves 4) 1x

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Description

This tray bake lamb kofta meatballs recipe offers a flavorful and easy one-pan dinner, combining spiced lamb meatballs with roasted capsicum and red onion. Served with fresh leafy greens, tomato slices, and a choice of tahini or lemon yogurt sauce, this dish can be enjoyed as wraps, bowls, or salads for a versatile and satisfying meal.

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Ingredients

Scale 1x2x3x

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 regular breadcrumbs if preferred)
• 2 cloves garlic, finely minced
• 2 tbsp coriander/cilantro, finely chopped
• 2 tsp cumin
• 2 tsp coriander
• 2 tsp paprika (plain, substitute smoked if desired)
• 1 1/2 tsp ground cinnamon
• 3/4 tsp cayenne pepper (adjust to taste or omit for less heat)
• 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 the meatballs)
• 1 quantity Tahini sauce
• 1 quantity Lemon Yogurt Sauce (or plain yogurt as an alternative)
• 4 flatbreads (or substitute with 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)

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Instructions

1. Preheat Oven: Preheat your oven to 200°C (400°F) or 180°C (350°F) fan-forced to get it ready for baking the meatballs and vegetables.
2. Prepare Kofta Meatballs: In a large bowl, combine the grated onion, lamb mince, panko breadcrumbs, minced garlic, finely chopped coriander, and all the spices including cumin, coriander, paprika, ground cinnamon, cayenne pepper, salt, and black pepper. Mix thoroughly using your hands until all ingredients are evenly incorporated. Then scoop and roll the mixture into 16 large meatballs and spread them evenly on a large tray.
3. Prepare Vegetables: In a separate bowl, toss the sliced red and yellow capsicum along with the red onion wedges in extra virgin olive oil, salt, and pepper until well coated. Scatter these vegetables around the meatballs on the same tray.
4. Bake and Grill: Lightly spray the meatballs with olive oil spray to help browning. Place the tray in the preheated oven and bake for 15 minutes. After that, switch the oven to grill/broiler mode on high and cook for an additional 5 minutes, allowing the meatballs and vegetables to develop a nice golden color and some char.
5. Serve: Once cooked, sprinkle the meatballs and vegetables with chopped coriander leaves. To serve, use flatbreads to make wraps filled with shredded lettuce, sliced tomato, the baked meatballs, and roasted capsicum and onion. Drizzle generously with tahini sauce or lemon yogurt sauce. Alternatively, serve on a bed of rice, couscous, cauliflower rice, or salad greens for a fresh meal option.

Notes

• You can substitute beef mince for lamb mince if preferred.
• If you want less heat, reduce or omit the cayenne pepper.
• Regular breadcrumbs can be used instead of panko breadcrumbs.
• The dish is versatile and can be served as wraps, with rice or couscous bowls, or as a salad.
• Tahini sauce and lemon yogurt sauce can also be replaced by plain yogurt if desired.
• To make the meatballs crispier, ensure they are evenly spaced on the tray and not touching each other.
• Adjust seasoning to taste before cooking the meatballs for best flavor.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Middle Eastern

Keywords: lamb kofta, tray bake, meatballs, baked meatballs, Middle Eastern dinner, healthy dinner, easy dinner, one-pan meal, roasted vegetables, lamb recipe