Craving a delicious dinner without the fuss? Get ready for lamb kofta meatballs, a flavorful and wildly simple tray bake that will become your new weeknight staple.
Just imagine tender, spiced lamb mingling with perfectly roasted vegetables – the easy magic is about to begin!
Ingredients
Okay, let's get into the ingredients, my friend! We will need bread – 4 slices of good quality crusty bread like sourdough or ciabatta. Make sure it's sliced about 1cm or 0.5" thick, and preferably a bit stale; trust me, it's better that way!
Then, grab 1 garlic clove, halved but don't peel it yet; we'll get to that later. For the celery and lime topping, you're gonna need 6 large sticks of celery–I know, it sounds like a lot, but it's worth it! Ground lamb is another key component, similar to kofta recipes, though its use here is in meatball form.
I also use 1 garlic clove, peeled this time, and 4 tablespoons of extra virgin olive oil! And a tablespoon of lime juice, because, you know, we're fancy like that.
Don't forget 1/4 teaspoon of salt – plus, more to taste – and some black pepper, because everything needs a lil' spice, doesn't it? That's it!
Instructions
Let's get started with the instructions–I promise it is easier than it sounds! First, preheat your griddle pan or barbecue on high. Make sure it's the grill side, not the hotplate, okay?
Now, lay your bread slices on the grill. We're aiming for that lovely toasted look with nice char lines – it's like giving your bread a little suntan. If you don't have a grill, a toaster or broiler will do just fine.
Once toasted, take them off the heat. Here's the fun part: grab your garlic clove half and lightly rub–just lightly–over the surface of each slice. It's like giving the bread a little spa treatment!
For the celery topping, chop five and a half celery sticks and blend them with the remaining ingredients–garlic, olive oil, lime juice, salt, and pepper. Season to taste! Dice the last half stick and stir it into your blended celery mixture.
Spread the topping on your toasted bread, drizzle a bit of extra virgin olive oil, and serve immediately. Enjoy!
Recipe Notes
I've got a few notes I want to share to guarantee your bruschetta turns out amazing! Using slightly stale bread is key—it gets crunchier when grilled, plus it doesn't get soggy from the topping. Soggy bruschetta? No, thank you!
Want to prep ahead? Grill the bread, then let it sit out overnight to dry and get extra crunchy which is even more authentic. To serve, pop it in a warm oven to heat it up, then rub with garlic. Seriously—it's a game changer! Using similar principles, you can easily prepare the kofta ahead of time as well.
Also, this recipe is adapted from Michel Chiappa's "Simply Italian." I hope you enjoy it as much as I do!
Nutrition Information
Now, let's explore what's inside each serving—about 49 grams—of this yummy bruschetta. You're looking at approximately 215 calories, which is 11% of your daily intake, not too shabby.
Carb-wise, we've got 18.6 grams (6%), and protein clocks in at 3.9 grams (8%). Fat's a bit higher at 14.6 grams (22%), with saturated fat at 2.2 grams (14%). Keep an eye on that!
Sodium's at 208 mg (9%)—less than you think. Potassium contributes 47 mg (1%), fiber is 0.8 grams (3%), and sugar is a mere 0.8 grams (1%). Pretty good, right?
For vitamins and minerals, expect 0.8 mg of Vitamin C (1%), 20 mg of calcium (2%), and 1.3 mg of iron (7%). Overall, I'd say this bruschetta is a tasty treat without being a nutritional nightmare. Not bad for a snack I threw together!
Short Recipe Version
Tray Bake Lamb Kofta Meatballs (Short Version)
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 4
Ingredients:
- 500g lamb mince
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp chopped fresh mint
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp chili flakes
- Salt and pepper to taste
- 500g baby potatoes, halved
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 courgette, chopped
- 2 tbsp olive oil
Instructions:
- Preheat oven to 200°C (180°C fan/ Gas Mark 6).
- In a bowl, combine lamb mince, onion, garlic, mint, cumin, coriander, chili flakes, salt, and pepper. Mix well and form into meatballs.
- In a large bowl, toss potatoes, bell peppers and courgette with olive oil, salt, and pepper.
- Spread the vegetables in a single layer on a baking tray. Place the lamb meatballs amongst the vegetables.
- Bake for 30 minutes, or until the meatballs are cooked through and the vegetables are tender.
Nutrition (per serving – estimated):
- Calories: 450
- Protein: 30g
- Fat: 25g
- Carbohydrates: 25g