lamb kofta meatballs

Name: lamb kofta meatballs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 0.5 onion (, using a box grater), grated; 1.1 lb / 1 lb lamb mince ((ground lamb), or beef); 0.25 cup panko breadcrumbs ((sub regular breadcrumbs)); 2 clove Garlic, finely minced; 2 tbsp coriander/cilantro (, ), finely chopped; 2 tsp cumin; 2 tsp coriander; 2 tsp paprika ((plain, sub smoked)); 1.5 tsp Ground Cinnamon; 0.75 tsp cayenne pepper ((a bit spicy, reduce or leave out)), to taste; 0.75 tsp cooking salt / kosher salt; 0.5 Ground Black Pepper; 1 large red capsicum (, into 1 cm thick slices), deseeded sliced; 1 large yellow capsicum (, into 1 cm thick slices), deseeded sliced; 1 red onion (, cut into thin wedges); 1 tbsp Extra Virgin Olive Oil; 0.25 tsp each cooking/kosher salt and pepper; 1 quantity Tahini sauce; 1 quantity Lemon Yogurt Sauce ((or even just plain yogurt)); Olive oil spray ((for the meatballs)); 4 flatbreads (or rice, couscous or cauliflower rice); 3 cup iceberg lettuce ((or other leafy greens)), shredded; 2 tomatoes (, cut into thin slices), halved; 1 tbsp coriander/cilantro leaves (, ( )), finely chopped for sprinkling optional

Recipe video above. This easy sheet pan dinner combines beautifully spiced lamb kofta meatballs with colourful roast vegetables for a Middle Eastern dinner that's as versatile as it is delicious. Stuff into warm flatbreads, serve with couscous or rice bowls, or add a side of roasted cauliflower for a substantial low-carb dinner.Less messy and healthier than pan frying - less oil! Tip: make meatballs on the large side so they don't dry out in the oven.

Brooke1999

Prep20 min

Cook20 min

Total40 min

Servings4

Difficultymedium

Entrees

Ingredients

0.5onion (, using a box grater), grated
1.1 lb/ 1 lb lamb mince ((ground lamb), or beef)
0.25 cuppanko breadcrumbs ((sub regular breadcrumbs))
2 cloveGarlic, finely minced
2 tbspcoriander/cilantro (, ), finely chopped
2 tspcumin
2 tspcoriander
2 tsppaprika ((plain, sub smoked))
1.5 tspGround Cinnamon
0.75 tspcayenne pepper ((a bit spicy, reduce or leave out)), to taste
0.75 tspcooking salt / kosher salt
0.5Ground Black Pepper
1 largered capsicum (, into 1 cm thick slices), deseeded sliced
1 largeyellow capsicum (, into 1 cm thick slices), deseeded sliced
1red onion (, cut into thin wedges)
1 tbspExtra Virgin Olive Oil
0.25 tspeach cooking/kosher salt and pepper
1quantity Tahini sauce
1quantity Lemon Yogurt Sauce ((or even just plain yogurt))
Olive oil spray ((for the meatballs))
4flatbreads (or rice, couscous or cauliflower rice)
3 cupiceberg lettuce ((or other leafy greens)), shredded
2tomatoes (, cut into thin slices), halved
1 tbspcoriander/cilantro leaves (, ( )), finely chopped for sprinkling optional

Instructions

1
Preheat oven to 200°C/400°F (180°C fan-forced).
2
Kofta meatballs - Place the Kofta ingredients and spices in a bowl. Use your hands to combine thoroughly then roll 16 large-ish meatballs (I scoop all mixture onto a tray, then roll into balls). Spread them out on a large tray.
3
Vegetables - Toss the vegetables with the oil, salt and pepper. Scatter around the meatballs.
4
Bake - Spray the meatballs with oil. Bake for 15 minutes then switch the oven to the grill/broiler on high. Cook for a further 5 minutes to get some colour on the surface.
5
Serve - Sprinkle with the chopped coriander then serve! To make wraps, stuff with lettuce, tomato, meatballs, and the cook capsicum and onion. Drizzle with lots of tahini sauce or Lemon Yogurt Sauce then tuck in! Other ideas: rice or couscous bowls or big salads - see below.