Description
A flavorful and balanced sheet pan meal featuring spiced kofta meatballs, roasted vegetables, and a creamy green tahini sauce.
Ingredients
Units
Scale
- 1 lb ground beef or lamb
- 1/2 onion, finely grated
- 2 garlic cloves, minced
- 1/4 cup chopped parsley
- 1/4 cup chopped cilantro
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp paprika
- Salt and pepper, to taste
- 1 egg
- 1/4 cup breadcrumbs
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- 1/4 cup tahini
- 1/4 cup water (more as needed)
- 1 garlic clove
- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro
- 2 tbsp lemon juice
- Salt, to taste
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, combine ground meat, grated onion, minced garlic, parsley, cilantro, spices, salt, pepper, egg, and breadcrumbs. Mix until well combined.
- Form mixture into small meatballs and place on one side of the baking sheet.
- In a separate bowl, toss chopped vegetables with olive oil, salt, and pepper. Spread on the other side of the baking sheet.
- Bake for 20–25 minutes, until meatballs are cooked through and vegetables are tender.
- While baking, prepare the green tahini sauce: blend tahini, water, garlic, parsley, cilantro, lemon juice, and salt until smooth. Add more water for desired consistency.
- Serve meatballs and vegetables with a drizzle of green tahini sauce.
Notes
- Use ground turkey for a leaner option.
- Double the sauce and store in fridge for salads or grain bowls.
- Serve with pita or rice for a more filling meal.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 5g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 95mg