Lamb Kofta Meatballs

Recipes from Sheet Pan Dinners by Jenny Tschiesche and Liz Franklin, published by Ryland Peters & Small (£20) Photography by Steve Painter © Ryland Peters & Small.

These kofta meatballs are great for a family BBQ, a meatball stew or, as here, simply baked meatballs.


For the meatballs:

For the wedges:


  1. Preheat the oven to 200°C/400°F/Gas 6.
  2. For the wedges, put the sweet potato wedges in a bowl and add the cumin, black onion seeds, salt and olive oil or coconut oil and mix together. Put the wedges onto a non-stick baking sheet with sides, spaced well apart, and bake in the preheated oven for 25 minutes, tossing once during cooking.
  3. Meanwhile, make the meatballs. In a large bowl, mix together all the meatball ingredients by hand. Roll into small balls (about 20–25 in total) and, after the potatoes have had 25 minutes cooking, place on the same baking sheet as the sweet potato wedges.
  4. Bake in the oven for a further 15 minutes until cooked through. Serve the meatballs with the wedges.

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Potato Wedges