Lamb kofta meatballs

Preheat oven to 200°C/400°F (180°C fan-forced).
Kofta meatballs – Place the Kofta ingredients and spices in a bowl. Use your hands to combine thoroughly then roll 16 large-ish meatballs (I scoop all mixture onto a tray, then roll into balls). Spread them out on a large tray.
Vegetables – Toss the vegetables with the oil, salt and pepper. Scatter around the meatballs.
Bake – Spray the meatballs with oil. Bake for 15 minutes then switch the oven to the grill/broiler on high. Cook for a further 5 minutes to get some colour on the surface.
Serve – Sprinkle with the chopped coriander then serve! To make wraps, stuff with lettuce, tomato, meatballs, and the cook capsicum and onion. Drizzle with lots of tahini sauce then tuck in! Other ideas: rice or couscous bowls.

Ingredient :

1/2 onion , grated using a box grater
500 g / 1 lb lamb mince (ground lamb), or beef
1/4 cup panko breadcrumbs (sub regular breadcrumbs)
2 cloves garlic , finely minced
2 tbsp coriander/cilantro , finely chopped
KOFTA SPICES
2 tsp cumin
2 tsp coriander
2 tsp paprika (plain, sub smoked)
1 1/2 tsp ground cinnamon
3/4 tsp cayenne pepper (a bit spicy, reduce to taste or leave out)
3/4 tsp cooking salt / kosher salt
1/2 black pepper
VEGETABLES
1 large red capsicum , deseeded, sliced into 1 cm thick slices
1 large yellow capsicum , deseeded, sliced into 1 cm thick slices
1 red onion , cut into thin wedges
1 tbsp extra virgin olive oil
1/4 tsp each cooking/kosher salt and pepper
SERVING (wraps option)
Olive oil spray (for the meatballs)
4 flatbreads or rice, couscous or cauliflower rice
1 quantity Tahini sauce or lemon yogurt sauce (or even just plain yogurt)
3 cups shredded iceberg lettuce (or other leafy greens)
2 tomatoes , halved, cut into thin slices
1 tbsp coriander/cilantro leaves , finely chopped, optional (for sprinkling)