A variety of meatballs
Don't be fooled by the chickens in the background, these are lamb meatballs. Meatballs have been the main source of meat for my baby since she was six months old. They are easy to hold if you shape them into sausages, cook quickly, take all sorts of flavourings really well, and they are easy to chew, with or without teeth. I have recently started to buy organic meat, as I finally found a halal source, and I cannot stress enough how much better it is. Forget the animal welfare bit, it tastes great and cooks different as well, meatballs don't splatter, don't shrink by half and stay soft. If you can, always get organic. Below is not so much a recipe, but a list of suggestions of different flavourings you can use with lamb mince that will allow you to make a great variety of meat balls. It is also a great way to introduce different herbs and flavours in a way that your baby will love.
* indicates that the ingredient is organic / easily available in the UK as organic
Prep time 5-10 mins
Cooking time 5-10 mins
Makes 15 small meatballs
Serves 2 and a baby
500g lamb mince meat*
The rest is optional (choose any 3-4 ingredients)
1 small onion* (finely chopped)
2 cloves of garlic* (chopped or crushed)
1 inch ginger* (grated)
2 tablespoons tomato paste*
1 teaspoon of dried herbs*
small bunch of fresh mint or coriander or parsley (chopped)
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/4 teaspoon turmeric powder
salt / black pepper* / chilli powder to taste
oil* for frying
Mix mince meat with chosen ingredients until they are well combined. Roll them into small balls or into sausages. Heat a little bit of oil in a pan and add your meat balls. Keep turning them occasionally. They should be browned all over, cooked throughout but still moist inside. Depending on their size, this will take 5-10 minutes. If you feel they are browning too fast, reduce the heat and continue frying, as they need to be cooked inside.
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