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Lebanese kafta meatballs

Sheet Pan Lebanese Kafta Meatballs with Tomatoes and Onions

These easy sheet pan Lebanese kafta meatballs are baked with seasoned tomatoes and onions, then served with white rice and optional tahini sauce. The roasted vegetables release their juices as they cook, adding extra flavor and moisture to the kafta and rice.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Lebanese, Middle Eastern

Equipment

Ingredients
  

For the Kafta Meatballs

  • 1 pound lean ground beef
  • 1/3 cup parsley finely chopped
  • 1 small yellow onion very finely diced or grated
  • 1 teaspoon Lebanese seven spice
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon sumac
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper

For the Tomatoes and Onions

  • 2 medium tomatoes cut into wedges
  • 1 medium yellow or red onion cut into wedges
  • 1 tablespoon olive oil
  • 1 teaspoon sumac
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For Serving

Instructions
 

  • Preheat the oven to 400°F. Line a large sheet pan with parchment paper or lightly grease it.
  • Finely chop the parsley. Dice or grate the small onion as finely as possible.
  • If the onion releases a lot of liquid, gently press out the excess moisture using a clean kitchen towel or paper towel.
  • Add the ground beef, parsley, finely chopped onion, Lebanese 7 spice, cinnamon, sumac, salt, and black pepper to a large mixing bowl.
  • Mix gently with your hands until the ingredients are evenly combined. Avoid over-mixing, which can make the meatballs dense.
  • Divide the mixture into approximately 16 evenly sized meatballs and arrange them on the prepared sheet pan.
  • Arrange the tomato and onion wedges around the kafta meatballs. Drizzle the tomatoes and onions with olive oil. Sprinkle them with sumac, salt, and black pepper, then toss gently to coat.
  • Bake for 18 to 22 minutes, or until the kafta meatballs are browned and reach an internal temperature of 160°F.
  • For additional browning, broil the meatballs and vegetables for 1 to 2 minutes, watching them closely.
  • Serve the kafta meatballs with white rice and the roasted tomatoes and onions. Spoon the juices from the sheet pan over the rice and drizzle with tahini sauce, if desired.

Notes

  • For a quicker preparation method, pulse the parsley and onion together in a food processor until finely chopped. Do not process them into a paste, and press out any excess liquid before mixing them with the ground beef.
  • Chop the parsley and onion very finely so they blend evenly into the kafta.
  • Press excess liquid from the onion if needed so the meatballs hold their shape.
  • Mix the meat only until combined to keep the kafta tender.
  • Cut the tomatoes and onions into similarly sized wedges so they roast evenly.
  • Cooking time may vary depending on the size of the meatballs.
  • Ground beef should reach an internal temperature of 160°F.
  • Keep the tahini sauce separate during meal prep and add it after reheating.
  • Store the cooked kafta and roasted vegetables in an airtight container in the refrigerator for up to 3 to 4 days.
  • For the traditional skewered version, visit my Lebanese Kofta Recipe.
Keyword beef kofta, kafta, kafta with tomatoes and onions, lebanese kafta meatballs, Lebanese meatballs, meal-prep meatballs, meatballs, sheet pan kafta
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