Beef Kofta Meatballs with Roasted Vegetables

Method7 steps · about 55 min

1. 1

   Step 1: Preheat the oven to 425ºF. Dice the zucchini (1) and yellow squash (1). Reserve 1/4 of the red onion for the meatballs and cut the remaining 3/4 into 1-inch slices. Place the chopped zucchini, squash, onion, and grape tomatoes on a large baking sheet.

   Uses 1 zucchini · 1 yellow squash · 1 US pint (2 cups) grape tomatoes · 3/4 red onion, sliced

2. 2

   Step 2: Drizzle the olive oil (2 Tbsp) over the vegetables, then add the garlic powder (1/4 tsp), oregano, salt and pepper (to taste). Use your hands to toss the vegetables in the oil and spices until they are evenly coated. Spread the vegetables out evenly over the baking sheet, then transfer them to the oven.

   Uses chopped vegetables · 2 Tbsp olive oil · 1/4 tsp garlic powder · 1/2 tsp dried oregano, for vegetables · Salt and pepper, to taste

3. 3

   Step 3: Roast the vegetables in the oven for 40 minutes, or until they are wilted and browned on the edges, stirring once half way through.

   Roast Vegetables · 40 minUses seasoned vegetables

4. 4

   Step 4: While the vegetables are roasting, prepare the meatballs. Mince the remaining 1/4 red onion. Add the ground beef (1 lb), red onion, minced garlic (2 cloves), chopped parsley (2 Tbsp), oregano, cumin (1/4 tsp), cloves (1/8 tsp), cinnamon (1/8 tsp), and salt (3/4 tsp) to a bowl. Mix the ingredients together until they are well combined.

   Uses 1 lb ground beef · 2 cloves garlic, minced · 1/4 red onion, minced · 2 Tbsp chopped parsley, for meatballs · 1/2 tsp dried oregano, for meatballs · 1/4 tsp ground cumin · 1/8 tsp ground cinnamon · 1/8 tsp ground cloves

5. 5

   Step 5: Shape the meat mixture into 16 ping-pong-sized meatballs. Have 4 cups cooked rice ready for serving; if cooking rice from dry, follow its package directions to make that cooked quantity.

   Uses seasoned meatball mixture

6. 6

   Step 6: Heat a large non-stick or cast iron skillet over medium heat. Once hot, add 1 Tbsp cooking oil and swirl to coat the skillet. Add half of the meatballs and cook on each side until well browned and cooked through, about 7 minutes total; the center should reach 160°F (71°C). Turn carefully because the meatballs are delicate, or flatten them into mini patties if easier. Transfer to a clean plate. Add the remaining 1 Tbsp oil and cook the second batch in the same manner.

   Uses shaped meatballs · 2 Tbsp cooking oil, divided

7. 7

   Step 7: Once the meatballs are cooked and the vegetables have finished roasting, it's time to assemble the meal. Place about 1 cup cooked rice on each plate or container, add 1/4 of the roasted vegetables, then top with four of the beef kofta meatballs. Top with a little more chopped parsley and enjoy!

   Uses 4 cups cooked rice · roasted vegetables · cooked kofta meatballs · 2 Tbsp chopped parsley, for garnish