Tray bake dinner: Lamb kofta meatballs

Ingredients

Scaled for your household (4 portions) · original serves 4

• Brown onion½
  grated
• Lamb mince500 g
  beef may substitute
• Breadcrumbs¼ cup
  panko preferred
• Garlic cloves2
  finely minced
• Coriander bunch2 tbsp
  parsley may substitute
• Ground cumin2 tsp
• Ground coriander2 tsp
• Paprika2 tsp
• Ground cinnamon1½ tsp
• Ground cayenne pepper (optional)⅔ tsp
  reduce or omit for less heat
• Salt1 tsp
  Original recipe breakdown · used in multiple steps

  • 3/4 tsp salt — for kofta
  • 1/4 tsp salt — for vegetables
• Black pepper⅔ tsp
  Original recipe breakdown · used in multiple steps

  • 1/2 tsp black pepper — for kofta
  • 1/4 tsp black pepper — for vegetables
• Capsicum2
  Original recipe breakdown · used in multiple steps

  • 1 large red capsicum, sliced — 1 cm slices
  • 1 large yellow capsicum, sliced — 1 cm slices; matched to capsicum category
• Red onion1
  thin wedges
• Extra virgin olive oil1 tbsp
  for vegetables
• Plain yogurt (optional)½ cup
  optional sauce
• Cos lettuce (optional)3 cup
  optional wraps serving
• Tomatoes (optional)2
  optional wraps serving

Method

1. 1

   Preheat the oven to 200°C conventional or 180°C fan-forced.

   200°C
2. 2

   Combine the grated onion, lamb mince, breadcrumbs, garlic, coriander, cumin, ground coriander, paprika, cinnamon, cayenne, salt and black pepper in a bowl. Mix thoroughly with your hands.

3. 3

   Divide the mixture into 16 meatballs and arrange them on a large baking tray.

4. 4

   Toss the sliced capsicums and red onion with the extra virgin olive oil, salt and pepper, then scatter the vegetables around the meatballs.

5. 5

   Lightly spray the meatballs with oil and bake for 15 minutes.

   15 min 200°C
6. 6

   Switch the oven to a high grill and cook for a further 5 minutes so the meatballs and vegetables pick up colour.

   5 min
7. 7

   Serve the meatballs and roasted vegetables as-is, in bowls, or in flatbreads with lettuce, tomato and yogurt or tahini if using.