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Sheet Pan Kafta Meatballs & Potatoes

Sheet Pan Kafta Meatballs & Potatoes

This Sheet Pan Kafta Meatballs & Potatoes recipe brings all the warm, aromatic flavors of the Middle East together in one easy, oven-baked dish. Juicy, spiced kafta meatballs are roasted alongside golden potato wedges, red onions, and jalapeños, all coated in a zesty lemon–garlic sauce. Finished with fresh parsley, toasted pine nuts, and a drizzle of pomegranate molasses, this meal is hearty, vibrant, and perfect for family dinners or weekend gatherings.

Sheet Pan Kafta Meatballs & Potatoes

Servings

Family of 6

Prep Time

30 minutes

Cook Time

90 minutes

Category

Mains

Ingredients

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    • 10–12 medium Yukon Gold potatoes, cut into wedges
    • Olive oil
    • Salt
    • Black pepper
    • Paprika

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    • 1–1½ lbs ground beef (80/20)
    • 1 small onion, finely diced
    • Handful of fresh parsley, chopped
    • 2 tsp salt
    • 1 tsp black pepper
    • 2 tsp allspice (or 7 spice)
    • 1 tsp smoked paprika
    • 1 tsp coriander
    • 1/2 tsp cumin
    • 1/2 tsp Ceylon cinnamon

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    • 6 garlic cloves, crushed
    • 1/2 cup freshly squeezed lemon juice
    • 1/4 cup olive oil
    • 1/4 cup broth or water
    • Drizzle of pomegranate molasses (optional)
    • Salt
    • Black pepper
    • Oregano

    Directions

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      1. Slice the potatoes into wedges, then rinse thoroughly in cold water. Pat completely dry with paper towels.
      2. Arrange the wedges on a baking sheet. Drizzle with olive oil and season generously with salt, black pepper, and paprika. Toss to coat evenly.
      3. Par-bake in the oven at 350°F for 30 minutes. While the potatoes bake, prepare the kafta mixture and lemon sauce.

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      1. Combine all ingredients in a large bowl. Mix thoroughly with your hands until evenly blended.
      2. Form into meatballs and set aside on a plate until the potatoes are done par-baking.

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      1. Remove the par-baked potatoes from the oven. Add the kafta meatballs to the same baking sheet. Scatter sliced red onions and jalapeños (optional) over the top.
      2. Pour the lemon–garlic sauce evenly over everything.
      3. Return the pan to the oven and bake for 25–30 minutes, or until the meatballs are cooked through and the potatoes are golden and tender.
      4. Garnish with lemon slices, toasted pine nuts, and fresh parsley.
      5. Serve warm with pita bread or a side of vermicelli rice. Enjoy!

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