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A plate of kofta meatballs with veggies, chickpeas, turmeric rice, and green tahini.
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Sheet Pan Beef Kofta with Veggies and Tahini

Make this sheet pan kofta meatballs recipe with veggies, turmeric rice, and an herby tahini recipe for a flavor-packed meal in 30 minutes!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mediterranean
Diet: Gluten Free
Keyword: beef kofta meatballs, kofta meatballs, kofta meatballs recipe
Method: Oven
Servings: 4 servings

Equipment

  • 1 Baking Sheet
  • 1 Mixing Bowl

Ingredients

Sheet Pan

  • 3 medium bell peppers chopped
  • 1 red onion chopped
  • 1 yellow onion chopped
  • 3 tomatoes chopped, or use grape tomatoes
  • 1 can chickpeas rinse and drained
  • Salt and pepper for veggies

Kofta

  • 1 lb ground lamb or ground beef
  • 1/2 yellow or white onion grated
  • 2 cloves garlic minced
  • 2 tbsp fresh parsley finely chopped
  • 1/2 cup crumbled feta
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • 1 teaspoon paprika

Green Tahini Dressing

  • 2 tablespoons tahini
  • Juice of 1 lemon
  • 1/2 cup olive oil plus more as needed — start with 1/4 of a cup and add more as needed
  • 1 tablespoon honey
  • 2 garlic cloves
  • 1/2 cup lightly packed parsley
  • 1 teaspoon salt plus more to taste (another tsp)
  • 1/2 teaspoons pepper plus more to taste

(Optional) For Serving:

Instructions

Sheet Pan Kofta Meatballs:

  • Preheat oven to 425 and line sheet pan with parchment paper.
  • Spread peppers, onions, tomatoes, and chickpeas on large sheet pan. Sprinkle with salt and pepper.
    3 medium bell peppers, 3 tomatoes, 1 red onion, 1 yellow onion, 1 can chickpeas, Salt and pepper
  • Add lamb, onion, garlic, parsley, feta, and spices to large bowl and mix well to combine.
    1 lb ground lamb or ground beef, 1/2 yellow or white onion, 2 cloves garlic, 2 tbsp fresh parsley, 1/2 cup crumbled feta, 2 teaspoons salt, 1 teaspoon pepper, 1/2 teaspoon turmeric, 1/4 teaspoon cinnamon, 1 teaspoon paprika
  • Using your hands, shape meat mixture into 8 ovalular balls and spread across the sheet pan, ensuring each ball can touch the bottom of the pan (will have to push veggies around!).
  • Bake for 20 minutes until meat is cooked through and enjoy.

(OPTIONAL but recommended) Green Tahini Sauce:

  • Add all ingredients to a small blender or a jar if using an immersion blender.
    2 tablespoons tahini, Juice of 1 lemon, 1/2 cup olive oil, 1 tablespoon honey, 2 garlic cloves, 1/2 cup lightly packed parsley, 1 teaspoon salt, 1/2 teaspoons pepper
  • Blend until smooth. For a thinner dressing, add more olive oil a tablespoon at a time.
  • Add more salt and pepper to taste.

Notes

*Nutrition information does not include rice or extra toppings. 
Storage: Store leftover meatballs separately from the rice and sauce. They will keep fresh in an airtight container in the refrigerator for up to 4 days. Or, you can freeze them for up to 3 months! 
Reheat: Thaw in the fridge overnight, and reheat in the microwave or in a skillet over medium heat. 

Nutrition

Serving: 1serving | Calories: 795kcal | Carbohydrates: 28g | Protein: 30g | Fat: 64g | Saturated Fat: 19g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 34g | Cholesterol: 99mg | Sodium: 2336mg | Potassium: 814mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2106IU | Vitamin C: 30mg | Calcium: 196mg | Iron: 5mg