Lamb Kofta Meatballs with Roasted Peppers
Spiced lamb meatballs roasted with bell peppers and red onion, then tucked into flatbreads with lettuce, tomato, and tahini sauce.
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.
Notes
Substitutions: Use ground beef for the lamb, and rice, couscous, or cauliflower rice for the flatbreads.
Tips: Let the mixture rest 30 minutes before rolling for deeper flavor, and start with less cayenne if you prefer mild heat.
Storage: Refrigerate up to 4 days or freeze cooked meatballs up to 3 months.