Description
This Beef Kofta Bake is a hearty and flavorful dish featuring seasoned ground beef meatballs baked alongside a medley of roasted vegetables in a rich tomato sauce. Combining aromatic spices, fresh herbs, and an array of healthy vegetables like zucchini, potatoes, carrots, and red onion, this recipe offers a comforting one-pan meal perfect for family dinners. The beef koftas are tender and juicy, balanced by the smoky paprika and slight heat from jalapeño, making it a delicious and satisfying option.
Ingredients
Vegetables and Base
- 2 zucchinis, sliced
- 2 medium potatoes, peeled and cut into quarters
- 1 large carrot, sliced
- 1 large red onion, quartered
- 10 garlic cloves
- 1 can (16 ounces) diced tomatoes
Seasonings and Oil
- 1 teaspoon salt (divided)
- 1/2 teaspoon pepper (divided)
- 1/2 teaspoon smoked paprika
- 1 tablespoon olive oil
Beef Kofta
- 1 pound ground beef
- 1/4 cup chopped parsley
- 1/4 cup chopped cilantro
- 1 jalapeño, seeded and finely diced
- 1 large egg
- 1/4 cup breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Prepare the Vegetables: Preheat your oven to 400°F (200°C). In a large roasting pan or baking dish, combine sliced zucchinis, quartered potatoes, sliced carrot, quartered red onion, and whole garlic cloves. Drizzle with olive oil and season with half the salt, half the pepper, and smoked paprika. Toss well to coat the vegetables evenly.
- Roast the Vegetables: Place the roasting pan in the oven and roast the vegetables for about 20-25 minutes, turning occasionally, until they start to soften and develop some color.
- Prepare the Tomato Sauce: Meanwhile, gently mix the canned diced tomatoes with the remaining salt and pepper in a bowl. This will serve as the base sauce for the kofta bake.
- Make the Kofta Mixture: In a large bowl, combine the ground beef, chopped parsley, chopped cilantro, finely diced jalapeño, egg, breadcrumbs, salt, and pepper. Mix well until all ingredients are evenly incorporated but do not overmix to keep the koftas tender.
- Form the Koftas: Shape the beef mixture into small meatballs, roughly 1 to 1.5 inches in diameter and set aside.
- Assemble the Bake: Remove the roasting pan with the vegetables from the oven. Pour the seasoned diced tomatoes over the vegetables evenly. Nestle the prepared koftas among the vegetables and tomato sauce, ensuring they are partially submerged.
- Bake Until Cooked Through: Return the pan to the oven and bake for an additional 30-35 minutes until the beef koftas are fully cooked, the vegetables are tender, and the sauce is bubbling and slightly thickened.
- Serve: Remove from oven and let rest for a few minutes. Garnish with extra chopped parsley or cilantro if desired. Serve warm as a wholesome meal on its own or accompanied by rice or flatbread.
Notes
- For extra smoky flavor, try adding a pinch of cumin or coriander to the kofta mix.
- Breadcrumbs can be substituted with gluten-free breadcrumbs for a gluten-free variation.
- To reduce sodium, use low-sodium canned tomatoes and adjust salt accordingly.
- Jalapeño can be omitted or replaced with mild chili for less heat.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
