This recipe is brilliant for weaning and baby led weaning. It is suitable for babies (without the cheese) and toddlers, but is also tasty enough for family food.
Mr M and I are having a cheeky take away tonight and OB is teething, which means he generally only eats toast!
So, tonight I’m on a mission to get him eating better food, so I’m attempting all his favourites.
Lamb is a family favourite in our house and OB is no exception. I also had some feta at the back of the fridge that needed using up and the meatballs were born.
This recipe will make 8 meatballs. I always make extra as OB is inevitably going to throw some on the floor and this way he still gets a full portion.
To make the meatballs you will need:
200g of minced lamb,
1 / 4 tsp of dried mint,
1 / 4 tsp of dried oregano,
a pinch of garlic powder,
15g of feta cheese, feta is quite salty and this amount equates to about 0.3g of salt, he’s hasn’t eaten much salt today, so I’m happy to give him some, but you can very easily leave it out.
To make the salsa you will need:
Half a medium courgette, diced,
half a tin of sweetcorn (with no added sugar or salt),
half a red pepper, diced,
A handful of fresh mint (this is optional, but I had some in the fridge)
A pinch of dried mint,
A pinch of dried oregano.
The meatballs are super easy to make, simply put all the ingredients, bar the feta, into a bowl and mix together with a fork.
Divide the meat into 8 and roll each into a ball, approximately the size of a golf ball.
Repeat this step with the feta, but each ball should be about the size of a pea.
With your index finger push an indent into the top of the meatball, put a ball of cheese inside and close the meatball around it. Give it a final roll between your hands before repeating with the remaining meatballs.
Cook in a preheated frying pan on a medium heat for 5 to 7 minutes to brown, transfer to an oven proof dish and put in the oven at 200 for another 10 minutes or until cooked all the way through.
While the meatballs are frying, peel half a sweet potato, then use the veg peeler to slice up the sweet potato and put in an oven proof dish. Coat the potato with oil and cook in the oven stirring every few minutes. You can find more details on sweet potato crisps recipe here.
Drain the excess fat from the frying pan, leave a little, and add the diced courgettes and dried herbs. Cook only for a couple of minutes. I’ve discovered courgette is much nicer when barely cooked than when mushy.
Turn off the heat and add the sweetcorn and the pepper to warm through a little, before putting in a bowl and stirring through the mint.
I served the meatballs in a wrap with a tablespoon of natural yoghurt and the crisps and salsa on the side.
Hope you enjoy the recipe.
I would love to know if you make them, Amy x