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.
Ingredients:
For the meatballs:
- 800g minced lamb
- ¼ tsp ground turmeric
- ½ tsp ground cumin
- 1 tsp garlic granules
- 1 tsp onion powder
- 1 tsp sea salt
- 1 red onion, finely chopped
- 2 large garlic cloves, minced
- 20g freshly chopped coriander
- 1 tbsp honey
For the wedges:
- 1 kg sweet potatoes, cut into wedges
- 1 tsp ground cumin
- 1 tsp black onion seeds
- ½ tsp sea salt
- 1 tsp olive oil or melted coconut oil
Method:
- Preheat the oven to 200°C/400°F/Gas 6.
- 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.
- 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.
- Bake in the oven for a further 15 minutes until cooked through. Serve the meatballs with the wedges.
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