Lamb Kofte Meatball Traybake

Lamb Koftes get the traybake treatment in this delicious Lamb Kofte Meatball Traybake! Delicious lamb meatballs baked in one tray with roasted peppers and onions make a simple but flavour-packed one pan meal. Easy enough for a weeknight, but delicious enough for a weekend treat!

Course Main Course

Cuisine Fusion, Greek, Middle Eastern, Turkish

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 503kcal

Author Eb Gargano

Ingredients

Lamb Kofte Meatballs:

500 g lamb mince
2 teaspoons ground cumin
2 teaspoons ground coriander
½ teaspoon chilli flakes (or to taste)
1 tablespoon fresh parsley chopped finely
1 tablespoon fresh mint chopped finely
3 garlic cloves grated or crushed
25 g pistachio kernels chopped finely or bashed in a pestle and mortar
Salt and pepper (to taste)
Juice of half a lemon
2 tablespoons plain flour
1 medium egg beaten

Vegetables:

3 (bell) peppers sliced (I use 2 red and 1 yellow pepper)
2 red onions each one peeled and cut into 8 wedges
2 tablespoons olive oil
Salt and pepper (to taste)

To Serve:

Fresh coriander (AKA cilantro) chopped finely
Tzatziki Shop-bought or homemade
Flatbreads Shop-bought or homemade
Greek salad Shop-bought or homemade

Metric - US Customary

Instructions

Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
Place all the ingredients for the kofte meatballs in a large bowl and mix well. (I find using your hands works best.) Set aside.
Place the sliced peppers and onion wedges on a roasting pan / sheet pan. The pan should be big enough to ensure all the veggies are in a single layer with a bit of room. (If the pan is too small, the veggies won’t roast properly!)
Drizzle over the olive oil and sprinkle over a little salt and pepper. Turn the veggies to ensure they are evenly coated (I find it easiest to do this with my hands, but you can use a large spoon if you prefer.) Then rearrange the veggies back into a single layer.
Roll the kofte meatball mixture into small balls – they should be a little smaller than golfball size. (You should be able to get 20 balls from this mixture in total.)
Once rolled into a ball, each meatball should be placed on the roasting pan, in amongst the vegetables in a single layer.
Place the pan in the oven and roast the meatballs and vegetables for 15 minutes.
After the 15 minutes, remove the tray from the oven, then remove the meatballs to a plate. Give the veggies a good stir, then rearrange the veggies back into a single layer.
Place the meatballs back on the tray in amongst the veggies, ensuring they are all turned up the other way (to allow the other side to brown).
Place the pan back in the oven and roast for a further 15-20 minutes, or until the meatballs are completely cooked all the way through and the vegetables are tinged with brown and roasted to your liking.
Garnish with fresh coriander, and serve with flatbreads, tzatziki and a side salad.

Notes

Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition