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
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 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.
- Place meatballs and chopped vegetables on the sheet pan. Drizzle vegetables with olive oil and toss to coat.
- Bake for 20–25 minutes, flipping once halfway, until meatballs are browned and cooked through, and vegetables are tender.
- While baking, blend tahini, water, parsley, cilantro, garlic, lemon juice, and salt until smooth. Add more water to reach desired consistency.
- 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