Beef Kofta Meatballs with Roasted Vegetables

Ingredients

• 1 zucchini
• 1 yellow squash
• 1 pint grape tomatoes
• 3/4 red onion
• 2 Tbsp olive oil
• 1/4 tsp garlic powder
• 1/2 tsp dried oregano
• Salt & pepper
• 1 lb. ground beef
• 2 cloves garlic, minced
• 1/4 red onion, minced
• 2 Tbsp parsley, chopped
• 1/4 tsp cumin
• 1/8 tsp cinnamon
• 1/8 tsp cloves
• 3/4 tsp salt
• 2 Tbsp cooking oil
• 4 cups cooked rice
• 2 Tbsp parsley, chopped, for garnish

Directions

1. Set the oven to 425ºF. Cut the zucchini and yellow squash into dice. Set aside 1/4 of the red onion for the kofta, then slice the other 3/4 into 1-inch pieces. Add the zucchini, squash, sliced onion, and grape tomatoes to a large baking sheet. Pour the olive oil over everything, then sprinkle on the garlic powder, oregano, salt, and pepper. Toss with your hands until the vegetables are coated all over, then arrange them across the pan in an even layer. Slide the pan into the oven and roast for 40 minutes, stirring once around the middle of the cooking time, until the vegetables have softened and the edges are browned.
2. As the vegetables cook, make the meatball mixture. Finely mince the remaining 1/4 red onion. In a bowl, combine the ground beef, minced onion, minced garlic, chopped parsley, oregano, cumin, cloves, cinnamon, and salt. Mix until the seasonings are evenly worked through the beef.
3. Form the beef mixture into 16 meatballs, each about ping pong sized. This is also a good moment to get your rice going, so everything is ready together.
4. Warm a large non-stick or cast iron skillet over medium heat. When the pan is hot, add 1 Tbsp cooking oil and tilt the skillet so the oil coats the bottom. Put in half the meatballs and brown them on all sides, about 7 minutes total. Turn them carefully, since the mixture is delicate; if that feels easier, shape them as mini patties instead. Move the cooked meatballs onto a clean plate, add additional oil to the pan, and prepare the second batch the same way.
5. When the kofta are done and the vegetables are roasted, build the bowls. Add about 1 cup cooked rice to each plate or container, spoon on 1/4 of the vegetables, and finish with four beef kofta meatballs. Sprinkle with a little extra chopped parsley and enjoy.