One-Pan Kofta & Veggie Bake

This is the sheet pan dinner I make when I want Mediterranean flavors without standing over a stove. Ground beef mixed with onion powder, dried parsley, cumin, coriander, salt, and pepper, formed into kofta and arranged on a sheet pan with bell peppers, zucchini, red onion wedges, and cherry tomatoes — all of it roasted at 400°F for 25-30 minutes until the meat is juicy and the vegetables are caramelized at the edges. Forty minutes, one pan, and dinner’s done.

The spice blend is what makes this taste like kofta instead of just meatballs. Cumin and coriander are the classic pairing — warm, earthy, unmistakably Middle Eastern — and forming the meat into kofta shapes gives more surface area for browning than a meatball would. The vegetables roast in the beef’s drippings, which means the peppers and zucchini pick up flavor they’d never get on their own. Flip the kofta and toss the veggies halfway through so everything browns evenly.

Serve it straight from the pan, over rice, or with a dollop of Greek yogurt on the side. Line the sheet pan with parchment and cleanup is basically nothing.

Why You’ll Love This

This bake works because the oven does two jobs at once: it roasts the kofta so the outside browns while the inside stays juicy, and it caramelizes the vegetables in the meat’s own drippings. Spreading everything in a single layer with room to breathe is what keeps the vegetables roasting instead of steaming — a crowded pan is the enemy here. The cumin-coriander blend is bloomed by the oven’s heat right into the beef, and the cherry tomatoes burst into little pockets of sweetness that balance the warm spices.

• One pan, 40 minutes — sheet-pan cooking at its most hands-off
• Cumin + coriander = real kofta flavor, not generic meatballs
• Vegetables roast in the beef drippings and caramelize at the edges
• Great for meal prep — reheats well all week

You know, growing up in an Egyptian household, food wasn’t just fuel; it was the bedrock of family, community, and pure, unadulterated joy. I can still close my eyes and smell my Teta’s kitchen on a Friday afternoon, the air thick with cumin, coriander, and the subtle warmth of seven spices. She’d pull a massive tray of kofta and roasted vegetables from the oven, glistening and perfect, and the whole family would gather around, scooping it up with fresh pita, laughter filling the room. Those were the good mood food moments that shaped me.

Now, as a busy dad navigating American life – shuttling kids, balancing work, and still trying to create those same moments of culinary comfort for my own family – I don’t always have Teta’s hours. The weeknight grind is real. But that doesn’t mean we sacrifice flavor, health, or that feeling of home. That’s where this One-Pan Kofta & Veggie Bake comes in.

This recipe is my modern tribute to those cherished flavors, streamlined for today’s hectic pace. We’re talking perfectly juicy, spiced kofta (just like Teta used to make, but with my dad-hack), mingling with tender, caramelized bell peppers, zucchini, red onion, and sweet cherry tomatoes – all roasted together on a single sheet pan. It’s that deep, soulful Mediterranean comfort food, simplified. You get a massive flavor punch with unbelievably little effort, and it’s on the table in under 30 minutes. Less time scrubbing pots, more time connecting with your crew.

This dish is an absolute game-changer for those crazy busy nights, an ideal candidate for smart meal prep, or when you want to impress the family with minimal fuss. Trust me, once you experience how effortlessly you can bring authentic, delicious “good mood food” to your table, this one’s going straight into your regular rotation.

Ingredients You Need for the One-Pan Kofta & Veggie Bake

• Ground Beef (or Lamb): I like to use 1 lb ground beef, but for an even richer, more authentic Middle Eastern flavor (just like they do it back home!), consider using ¾ lb ground beef mixed with ¼ lb ground lamb. The fat content helps keep the kofta moist and adds incredible depth.
• Aromatic Spices: This is where the magic happens! You’ll need 1 tbsp onion powder, 1 tbsp dried parsley, 1 tsp salt, 1 tsp black pepper, 1 tsp ground cumin, and 1 tsp ground coriander. For that true Egyptian touch, don’t skip the pinch of 7 spices (it’s optional, but highly recommended!).
• Olive Oil: A couple of tablespoons of olive oil (plus a little extra for the pan) are essential for searing the kofta and helping the veggies caramelize beautifully. It adds flavor and aids in browning.
• Assorted Veggies: The beauty of a one-pan bake is how versatile it is! I recommend 1 red bell pepper and 1 yellow bell pepper, roughly chopped, 1 medium zucchini sliced into rounds or half-moons, ½ red onion cut into thick wedges, and 1 cup cherry tomatoes, halved. These all roast perfectly alongside the kofta, soaking up the juices and spices.

What Each Ingredient Does

• Seasoned ground beef — 1 pound. The base of the kofta. Formed into kofta shapes so there’s plenty of surface area for browning in the oven’s heat.
• Sweet onion powder — 1 tablespoon. The sweet allium depth. Distributes evenly through the meat in a way fresh onion can’t.
• Dried parsley flakes — 1 tablespoon. The herbal note. Classic in kofta — adds a fresh, green flavor to the spiced beef.
• Fine sea salt — 1 teaspoon. Seasons the meat through so every bite is flavorful, not just the outside.
• Cracked black pepper — 1 teaspoon. The gentle heat that works with the warm spices.
• Warm ground cumin — 1 teaspoon. The signature warmth. Earthy and unmistakably Middle Eastern — this is what makes it kofta.
• Citrusy ground coriander — 1 teaspoon. Cumin’s partner. Citrusy and warm, it rounds out the spice blend.
• Extra-virgin olive oil — 2 tablespoons. Tossed with the vegetables and drizzled over the kofta so everything roasts and browns instead of drying out.
• Sweet red bell pepper, chopped — 1. The sweetness. Roasts down soft and sweet, with caramelized edges.
• Golden yellow bell pepper, chopped — 1. The color and crunch. A little milder than red, and it keeps the pan looking like a rainbow.
• Fresh zucchini, sliced — 1 medium. The tender green. Sliced into rounds or half-moons so it roasts evenly and soaks up the beef drippings.
• Red onion wedges — 1/2. The sweet sharpness. Thick wedges hold their shape and caramelize beautifully in the heat.
• Sweet cherry tomatoes, halved — 1 cup. The juicy burst. They soften and sweeten in the oven, adding little pockets of brightness.

What is Kofta?

The term Kofta refers to a family of meatball or meatloaf dishes found in Middle Eastern, South Asian, and Balkan cuisines. Typically made from ground meat (beef, lamb, or a combination), mixed with finely chopped onions, fresh herbs like parsley and mint, and a blend of aromatic spices such as cumin, coriander, and allspice. They can be shaped into balls, patties, or the elongated cylinders you’ll see in this recipe, and then grilled, baked, or pan-fried. In essence, it’s a wonderfully flavorful, spiced meat dish that’s a staple in many households, including mine growing up!

Can You Substitute the Meat or Veggies?

Absolutely! This recipe is incredibly adaptable.

• Meat Alternatives: If you prefer, you can use ground turkey or chicken instead of beef or lamb. Just be mindful that leaner meats can sometimes be a bit drier, so consider adding a touch more olive oil or a tablespoon of finely grated onion to the kofta mix to keep it moist. Adjust cooking time as needed, and ensure poultry is cooked through.
• Vegetable Variations: Don’t feel tied to these specific veggies. Use what you have on hand or what’s in season! Broccoli florets, cauliflower, or even quick-cooking sweet potato chunks (cut smaller for faster cooking) would be excellent additions or substitutions. The key is to cut them into similar sizes so they cook evenly.

Shop This Recipe

A few tools that make this one easy: a rimmed sheet pan (the whole dinner happens here — go big so nothing crowds), parchment paper (for lining the pan — cleanup becomes a non-event), a mixing bowl (for combining the kofta meat and spices before forming), and a chef’s knife (for chopping the peppers, zucchini, and onion into roast-ready pieces). (As an Amazon Associate I earn from qualifying purchases.)

More kitchen favorites I use all the time — find my full list of kitchen must-haves on my Amazon Storefront. (As an Amazon Associate I earn from qualifying purchases.)

Print Recipe

Easy Weeknight Dinner

One-Pan Kofta & Veggie Bake

Author: Nady Benyamine Courses: Dinner

Prep Time 10 mins Cook Time 30 mins Total Time 40 mins

Servings: 4

Description

This One-Pan Kofta & Veggie Bake delivers juicy, flavorful spiced meat and tender, caramelized vegetables all on one sheet pan. It's a quick and easy way to enjoy Mediterranean-inspired comfort food with minimal cleanup, perfect for busy weeknights or effortless meal prepping.

One-Pan Kofta & Veggie Bake

Cook Mode Cooking Mode Disabled

Servings

• 1 lbs ground beef ((or opt for ¾ lb ground beef + ¼ lb ground lamb for extra richness))
• 1 tbsp onion powder
• 1 tbsp dried parsley
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp ground cumin
• 1 tsp ground coriander
• 7 of Pinch spices (optional, but highly recommended for authentic flavor depth)
• 2 tbsp olive oil (plus a little extra for the pan)
• 1 red bell pepper, roughly chopped
• 1 yellow bell pepper, roughly chopped
• 1 medium zucchini, sliced into rounds or half-moons
• ¹⁄₂ red onion, cut into thick wedges
• 1 cup cherry tomatoes, halved

Instructions

1. Prep the Kofta: In a large bowl, combine the ground beef (and lamb, if using) with onion powder, dried parsley, salt, pepper, cumin, coriander, and the pinch of 7 spices. Mix thoroughly with your hands until just combined – don't overmix. Form the mixture into small, elongated cylinder shapes (about 2-3 inches long). Set aside.

2. On a large baking sheet (line with parchment paper for even easier cleanup!), toss the chopped bell peppers, zucchini, red onion wedges, and cherry tomatoes with 1 tbsp of olive oil, a pinch of salt, and pepper. You can also add a tiny sprinkle of the kofta spices here to tie the flavors together.

3. Arrange the formed kofta pieces evenly amongst the seasoned vegetables on the baking sheet. Drizzle the remaining 1 tbsp of olive oil over the kofta.

4. Place the baking sheet into a preheated oven at 400°F (200°C). Bake for 25-30 minutes, flipping the kofta and tossing the veggies halfway through to ensure even cooking and browning. The kofta should be cooked through and lightly browned, and the vegetables tender with some nice caramelization.

5. Remove from the oven and serve hot, straight from the pan! This dish is fantastic on its own, with a side of rice, or alongside a simple dollop of Greek yogurt or a fresh salad.

Nutrition Facts

Servings 4

Serving Size 1/4 of recipe

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Amount Per Serving

Calories 390kcal

% Daily Value *

Total Fat 30g47%

Saturated Fat 10g50%

Cholesterol 82mg28%

Sodium 450mg19%

Potassium 600mg18%

Total Carbohydrate 9g3%

Dietary Fiber 2g8%

Sugars 6g

Protein 23g46%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• The Power of 7 Spices: This blend is key to that authentic Middle Eastern flavor. If you can't find it, a tiny pinch of cinnamon and nutmeg alongside your cumin and coriander will get you close.
• Meal Prep Champ: This dish is a lifesaver for meal prep! Cook it once, then portion it into individual containers for quick, healthy, and satisfying lunches or dinners throughout the week. It reheats beautifully.
• Serving It Up Right: Beyond rice and pita, consider a quick cucumber-tomato salad with a lemon-mint dressing to add freshness, or a simple dollop of plain Greek yogurt for a creamy contrast.
• Ready to try this amazing One-Pan Kofta & Veggie Bake? Make sure to leave a comment below and tell me how it turned out!

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