These lamb kofta meatballs are packed with cumin, coriander, paprika, and cinnamon, then roasted on one tray with sweet peppers and red onion for an easy and well spiced dinner.
Everything bakes together in about 35 minutes with a quick finish under the broiler for color. Tuck the meatballs and vegetables into warm flatbreads with crisp lettuce, fresh tomato, and a drizzle of creamy tahini sauce for a weeknight meal that tastes like a night out.
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Why This Lamb Kofta Meatballs Recipe Works
A grated onion keeps the meat mixture juicy, while panko holds it together without making the meatballs heavy. The spices bloom in the oven heat and perfume the whole tray.
One tray means easy cleanup. The peppers and onion roast in the meatball juices, taking on a savory flavor, and the broiler finish gives the meatballs a browned surface.
The recipe is also flexible. Ground beef can replace the lamb, rice or couscous can replace the flatbreads, and the cayenne scales up or down to match your heat tolerance.
Ingredients for Lamb Kofta Meatballs
- 1/2 onion, grated on a box grater (for the meatballs)
- 1 lb ground lamb, or ground beef (for the meatballs)
- 1/4 cup panko breadcrumbs (for the meatballs)
- 2 cloves garlic, finely minced (for the meatballs)
- 2 tbsp chopped fresh cilantro (for the meatballs)
- 2 tsp ground cumin (for the meatballs)
- 2 tsp ground coriander (for the meatballs)
- 2 tsp paprika (for the meatballs)
- 1 1/2 tsp ground cinnamon (for the meatballs)
- 3/4 tsp cayenne pepper, adjust to taste (for the meatballs)
- 3/4 tsp kosher salt (for the meatballs)
- 1/2 tsp black pepper (for the meatballs)
- 1 large red bell pepper, seeded and sliced 1/3 inch thick (for the vegetables)
- 1 large yellow bell pepper, seeded and sliced 1/3 inch thick (for the vegetables)
- 1 red onion, cut into thin wedges (for the vegetables)
- 1 tbsp extra virgin olive oil (for the vegetables)
- 1/4 tsp kosher salt (for the vegetables)
- 1/4 tsp black pepper (for the vegetables)
- 1/4 cup tahini (for the tahini sauce)
- 2 tbsp lemon juice (for the tahini sauce)
- 1 small clove garlic, grated (for the tahini sauce)
- 1/4 tsp kosher salt (for the tahini sauce)
- 3 tbsp warm water, plus more as needed (for the tahini sauce)
- 4 flatbreads, or rice, couscous, or cauliflower rice (for serving)
- 3 cups shredded iceberg lettuce (for serving)
- 2 tomatoes, halved and thinly sliced (for serving)
- 1 tbsp chopped fresh cilantro (for serving)
- a light coating of cooking spray (for the meatballs)
Ground lamb. Lamb gives the classic kofta flavor, though ground beef works too. Mix gently with your hands until just combined so the meatballs stay tender.
Grated onion. Grating releases juice that keeps the meat moist. Squeeze out a little excess liquid if the mixture feels wet.
Warm spices. Cumin, coriander, paprika, and cinnamon give the meatballs their Middle Eastern character. Cayenne adds heat, so start with less if you are cooking for children.
Bell peppers and red onion. Slice the vegetables about 1/3 inch thick so they soften and char at the same pace as the meatballs.
Tahini sauce. A quick sauce of tahini, lemon juice, garlic, and water cools the spices. Whisk in water a spoonful at a time until it pours like heavy cream.
How to Make Lamb Kofta Meatballs
1. Heat the oven Preheat the oven to 400 degrees F and line a large rimmed baking sheet with parchment paper.
2. Mix the kofta Combine the onion, lamb, panko, garlic, cilantro, cumin, coriander, paprika, cinnamon, cayenne, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Mix well with your hands.
3. Shape the meatballs Roll the mixture into 16 large meatballs and space them out on the tray.
4. Add the vegetables Toss the peppers and red onion with the olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper, then scatter them around the meatballs.
5. Spray and roast Lightly spray the meatballs with cooking spray and bake for 15 minutes.
6. Broil Switch the oven to broil on high and cook for 5 more minutes, until the meatballs are browned and an instant read thermometer reads 160 degrees F.
7. Make the sauce Whisk the tahini, lemon juice, garlic, salt, and warm water until smooth and pourable.
8. Assemble Fill warm flatbreads with lettuce, tomato, meatballs, and roasted vegetables, then drizzle with tahini sauce and sprinkle with cilantro.
How to Serve Lamb Kofta Meatballs
These meatballs are flexible enough to serve several ways. Load them into flatbreads with the roasted vegetables for wraps, or serve them over cilantro lime rice for a rice bowl. A fresh Italian house salad and a bowl of creamy Asian cucumber salad bring cool crunch against the warm spices, and fluffy homemade dinner rolls work if you want something soft for dipping in the tahini sauce.
How to Store and Reheat Lamb Kofta Meatballs
Cool the meatballs and vegetables within 2 hours and store them in an airtight container in the refrigerator for 3 to 4 days. Freeze the cooked meatballs for up to 3 months and thaw them overnight in the refrigerator. Reheat in a hot oven at 350 degrees F or in a covered skillet until they reach 165 degrees F.
Tips and Variations for Lamb Kofta Meatballs
Rest the mixture. Letting the meat mixture sit for 30 minutes before rolling helps the flavors blend.
Wet your hands. Slightly damp hands keep the meat from sticking as you roll.
Use a scoop. A large cookie scoop makes even meatballs so they cook at the same pace.
Adjust the heat. Start with a little cayenne and add more next time if you want extra heat.
Do not crowd the tray. Leave space around the meatballs so they brown instead of steam.
Do not skip the tahini sauce. It adds creaminess that balances the spices.
Swap the base. Rice, couscous, or cauliflower rice can replace the flatbreads.
Cook to a safe temperature. Ground meat should reach 160 degrees F. The University of Minnesota guide to storing and reheating leftovers has helpful tips for chilling and reheating.
Frequently Asked Questions About Lamb Kofta Meatballs
What do lamb kofta meatballs taste like?
They taste warm and savory with notes of cumin, coriander, and cinnamon, plus a little heat from cayenne. The tahini sauce adds a cool, nutty finish.
How do I know lamb kofta meatballs are cooked?
Use an instant read thermometer and cook until the center reaches 160 degrees F. The outsides should be browned from the broiler.
Can I make lamb kofta meatballs ahead of time?
Yes. Roll the meatballs up to a day ahead and keep them covered in the refrigerator, or freeze them cooked and reheat before serving.
Can I use ground beef instead of lamb?
Yes. Ground beef gives a milder flavor, but the spices still shine and the method stays the same.
What can I serve instead of flatbread?
Rice, couscous, or cauliflower rice all work well, and a green salad makes a lighter option.
Lamb Kofta Meatballs with Roasted Peppers
Equipment
- Rimmed Baking Sheet
- Parchment paper
- Mixing bowl
- Box grater
- Instant read thermometer
Ingredients
Main Ingredients
- ½ onion, grated on a box grater for the meatballs
- 1 lb ground lamb or ground beef, for the meatballs
- ¼ cup panko breadcrumbs for the meatballs
- 2 cloves garlic, finely minced for the meatballs
- 2 tbsp fresh cilantro, chopped for the meatballs
- 2 tsp ground cumin for the meatballs
- 2 tsp ground coriander for the meatballs
- 2 tsp paprika for the meatballs
- 1 ½ tsp ground cinnamon for the meatballs
- ¾ tsp cayenne pepper adjust to taste, for the meatballs
- ¾ tsp kosher salt for the meatballs
- ½ tsp black pepper for the meatballs
- 1 large red bell pepper, seeded and sliced 1/3 inch thick for the vegetables
- 1 large yellow bell pepper, seeded and sliced 1/3 inch thick for the vegetables
- 1 red onion, cut into thin wedges for the vegetables
- 1 tbsp extra virgin olive oil for the vegetables
- ¼ tsp kosher salt for the vegetables
- ¼ tsp black pepper for the vegetables
- ¼ cup tahini for the tahini sauce
- 2 tbsp lemon juice for the tahini sauce
- 1 cloves small garlic clove, grated for the tahini sauce
- ¼ tsp kosher salt for the tahini sauce
- 3 tbsp warm water plus more as needed, for the tahini sauce
- 4 flatbreads or rice, couscous, or cauliflower rice, for serving
- 3 cup shredded iceberg lettuce for serving
- 2 tomatoes, halved and thinly sliced for serving
- 1 tbsp fresh cilantro, chopped for serving
- 1 light coating of cooking spray for the meatballs
Instructions
Cooking
- Preheat. Heat the oven to 400 degrees F and line a large rimmed baking sheet with parchment. Make the meat mixture. Mix the onion, lamb, panko, garlic, cilantro, spices, 3/4 teaspoon salt, and 1/2 teaspoon pepper by hand until combined.
- Roll and arrange. Shape 16 large meatballs and place them on the tray. Add vegetables. Toss the peppers and red onion with the oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper and scatter them around the meatballs.
- Roast. Spray the meatballs lightly and bake 15 minutes.
- Broil. Broil on high 5 minutes, until browned and 160 degrees F inside.
- Whisk the sauce. Stir the tahini, lemon juice, garlic, salt, and warm water until smooth.
- Build the wraps. Fill flatbreads with lettuce, tomato, meatballs, and vegetables, then top with tahini sauce and cilantro.
