
This lamb kofta meatball tray bake is a fast, flavor-packed dinner with spiced meatballs, roasted peppers, and sweet red onion all cooked on one pan. Serve it in warm flatbreads with crisp lettuce, tomato, and a drizzle of tahini or lemon yogurt sauce for an easy weeknight meal.
Preheat the oven to 200C/400F, or 180C fan. Line a large baking tray if needed for easier cleanup.
In a large bowl, combine the lamb mince, finely grated onion, panko breadcrumbs, minced garlic, chopped coriander/cilantro, cumin, ground coriander, paprika, cinnamon, cayenne, salt, and black pepper. Mix well with your hands until evenly combined, then shape into 16 meatballs.
Arrange the meatballs on the tray. Add the sliced red and yellow bell peppers and red onion around them, then toss the vegetables with the olive oil, salt, and pepper.
Lightly spray the meatballs with olive oil. Bake for 15 minutes, then switch the oven to high broil/grill and cook for 4 to 5 more minutes, until the meatballs are browned and cooked through and the vegetables are lightly charred.
Scatter over the extra coriander/cilantro and serve immediately. For wraps, fill warm flatbreads with shredded lettuce, sliced tomato, meatballs, and roasted vegetables, then spoon over tahini sauce or lemon yogurt sauce.
Beef works well if you do not have lamb. Do not overmix the meatball mixture or the kofta can turn dense. Leftovers keep well in the fridge for up to 3 days and can be reheated for wraps, grain bowls, or salads.