Sheet Pan Kofta Meatballs with Veggies and Green Tahini Sauce

Why You’ll Love This Recipe

Sheet Pan Kofta Meatballs with Veggies and Green Tahini Sauce is a vibrant, Middle Eastern-inspired meal that’s flavorful, balanced, and easy to make. Spiced beef or lamb meatballs roast alongside colorful vegetables on one tray, while a creamy herbed tahini sauce adds a fresh and tangy finish. Perfect for meal prep, weeknight dinners, or casual entertaining.

ingredients

Sheet Pan Kofta Meatballs with Veggies and Green Tahini Sauce 10 Why You’ll Love This Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the kofta meatballs:

ground beef or lambgarliconionfresh parsley or cilantroground cuminpaprikacinnamon or allspiceground corianderSalt and pepperolive oil

For the roasted vegetables:

zucchinisweet potatored onionbell pepperolive oilsalt and pepper

For the green tahini sauce:

tahini (sesame paste)lemon juicegarlicfresh parsley or cilantrocold waterSalt to taste

directions

Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.

In a bowl, mix all meatball ingredients until just combined. Form into small meatballs and set aside.

Chop vegetables into bite-sized pieces. Toss with olive oil, salt, and pepper.

Arrange meatballs and vegetables on the sheet pan in a single layer.

Roast for 20–25 minutes, flipping halfway, until meatballs are browned and veggies are tender.

Meanwhile, make the green tahini sauce: blend tahini, lemon juice, garlic, herbs, and cold water until smooth. Adjust salt and consistency as needed.

Serve meatballs and veggies drizzled with green tahini sauce, and garnish with extra herbs if desired.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 15 minutesCooking time: 25 minutesTotal time: 40 minutes

Variations

Use ground turkey or chicken for a lighter version.

Swap veggies based on season—try eggplant, carrots, or cauliflower.

Add a pinch of cayenne or chili flakes for extra heat.

Serve over couscous, rice, or wrapped in pita bread.

Top with toasted pine nuts or pickled onions for added texture.

storage/reheating

Store meatballs, veggies, and sauce separately in airtight containers in the fridge for up to 4 days.Reheat meatballs and veggies in the oven or microwave.Sauce may thicken in the fridge—stir in water or lemon juice to loosen before serving.

FAQs

Sheet Pan Kofta Meatballs with Veggies and Green Tahini Sauce
Sheet Pan Kofta Meatballs with Veggies and Green Tahini Sauce 11 Why You’ll Love This Recipe

What is kofta?

Kofta is a spiced ground meat dish popular in Middle Eastern and Mediterranean cuisines, often shaped into meatballs or logs.

Can I grill the meatballs instead?

Yes, kofta can be grilled or cooked on a stovetop for added char.

Is tahini sauce spicy?

No, it’s creamy and tangy—spice can be added to taste.

Can I make this meal ahead?

Yes, it’s great for meal prep. Just store components separately for best texture.

Is this gluten-free?

Yes, just ensure all spices and tahini are certified gluten-free.

What herbs work best in the tahini sauce?

Parsley, cilantro, or a mix of both work beautifully.

Conclusion

Sheet Pan Kofta Meatballs with Veggies and Green Tahini Sauce is a wholesome, flavor-packed meal that’s as beautiful as it is delicious. With minimal cleanup and bold, fresh ingredients, this dish brings Middle Eastern flavors to your table in an easy, everyday way. Perfect for a nourishing dinner or a stunning meal prep staple.

Print
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Sheet Pan Kofta Meatballs with Veggies and Green Tahini Sauce

Sheet Pan Kofta Meatballs with Veggies and Green Tahini Sauce

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  • Author: KimEasy
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Baked
  • Cuisine: Middle Eastern
  • Diet: Halal

Description

Sheet Pan Kofta Meatballs with Veggies and Green Tahini Sauce is a vibrant Middle Eastern-inspired meal featuring spiced beef or lamb meatballs, roasted vegetables, and a herby tahini sauce—all cooked on one pan for easy cleanup.


Ingredients

Units Scale
  • 1 lb ground beef or lamb
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground allspice
  • Salt and pepper to taste
  • 2 cups chopped vegetables (e.g., bell pepper, zucchini, red onion)
  • 2 tablespoons olive oil

For the Green Tahini Sauce:

  • 1/4 cup tahini
  • 1/4 cup water (plus more to thin)
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • 1 garlic clove
  • 2 tablespoons lemon juice
  • Salt to taste

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a bowl, combine ground meat, onion, garlic, parsley, cumin, coriander, cinnamon, allspice, salt, and pepper. Mix until just combined. Form into 1 1/2-inch meatballs.
  3. Place meatballs and chopped vegetables on the sheet pan. Drizzle vegetables with olive oil and toss to coat.
  4. Bake for 20–25 minutes, flipping once halfway, until meatballs are browned and cooked through, and vegetables are tender.
  5. While baking, blend tahini, water, parsley, cilantro, garlic, lemon juice, and salt until smooth. Add more water to reach desired consistency.
  6. Serve meatballs and veggies drizzled with green tahini sauce. Garnish with extra herbs or lemon wedges if desired.

Notes

  • Great served with rice, couscous, or warm pita bread.
  • You can use turkey for a leaner version of the kofta.
  • Leftovers make a great lunch bowl or wrap filling.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 430
  • Sugar: 4g
  • Sodium: 420mg
  • Fat: 28g
  • Saturated Fat: 7g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 3g
  • Protein: 29g
  • Cholesterol: 80mg

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