Sprig Originals's kitchen / Sheet-Pan Masala Beef Kofta with Potatoes and Peppers
Sheet-Pan Masala Beef Kofta with Potatoes and Peppers
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Spiced beef koftas roast on the same tray as turmeric-rubbed baby potatoes, peppers and red onion, so dinner cooks in one go with one pan to wash. The meat juices season the vegetables, and a spoonful of cool yogurt over the top pulls it all together. Weeknight Indian flavour without a single simmering pot.
Ingredients
Tray
- 1.5 lb baby potatoes, halved
- 2 red bell peppers, cut into 1-inch pieces
- 1 large red onion, cut into thick wedges
- 3 tbsp olive oil
- 1 tsp ground turmeric
- 1.5 tsp salt, divided
Kofta
- 1 lb ground beef (85% lean)
- 4 garlic cloves, finely grated
- 2.5 tsp garam masala
- 1 tsp ground cumin
- 0.25 tsp cayenne pepper
To serve
- 0.5 cup plain yogurt
Instructions
- Heat the oven to 425°F. On a large rimmed sheet pan, toss the halved potatoes with 2 tablespoons olive oil, the turmeric, 1 teaspoon of the salt and 1/2 teaspoon of the garam masala. Spread them cut side down in a single layer and roast for 20 minutes.
- While the potatoes roast, mix the ground beef with the grated garlic, remaining 2 teaspoons garam masala, cumin, cayenne and remaining 1/2 teaspoon salt until just combined. Roll into 16 balls about the size of a golf ball and set on a plate.
- In the same bowl, toss the peppers and onion wedges with the remaining 1 tablespoon olive oil.
- Pull out the pan, push the potatoes to one side and scatter the peppers and onion over the empty space. Nestle the koftas among the vegetables, spacing them out. Roast 18 to 20 minutes, until the koftas are browned and register 160°F in the centre and the potatoes are crisp at the edges.
- Switch the oven to broil for 2 minutes to char the pepper edges if you like, then let the pan sit 3 minutes. Serve straight from the tray with the yogurt spooned over.
Chef's tips
- Wet your hands with cold water before rolling the koftas — the mixture won't stick and the balls hold their shape.
- Cut the potatoes no larger than 1.5 inches across; anything bigger won't be tender by the time the meat is done.
- Scatter chopped cilantro and a squeeze of lemon over the finished tray if you have them.
- Ground lamb or ground turkey both work in place of the beef; with turkey, add an extra tablespoon of oil to the meat mixture.
Nutrition (per serving, estimated)
573calories
32gprotein
44gcarbs
31gfat
Estimates only — values vary with brands and portions.
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