Kids of all ages love meatballs, and this recipe is easy, fragrant and flavourful. It’s great as an appetiser or part of a light grazing lunch. Serve with some fresh cucumber, pilaf, simple steamed rice, couscous salad or flatbread.
Ingredients 18
Lamb Meatballs
100 g day-old bread, torn roughly into pieces
40 g macadamia nuts, finely chopped (optional)
500 g minced lamb, (ground lamb)
50 g feta, crumbled
1 small red onion, small, roughly chopped
1 garlic clove, crushed
1 tbsp flat-leaf parsley, (italian parsley), chopped
1 tsp ground coriander
1 tsp ground cumin
1 tsp dried oregano
1⁄2 tsp ground cinnamon
1⁄2 tsp sweet paprika
sea salt, omit for babies
ground white pepper, just a tiny amount for babies
Minted Yoghurt Sauce
250 g Greek-style yoghurt
25 g mint leaves, finely shredded
1 garlic clove, crushed
1 lemon, juiced
1⁄4 tsp ground cumin
1⁄4 tsp cayenne pepper
sea salt, omit for babies
ground white pepper, just a tiny amount for babies
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Method 6
To make the minted yoghurt sauce, place the , , , , and in a small bowl and stir to combine. Let sit for 30 minutes before serving, to allow the flavours to develop. Season with salt and pepper to taste.
Preheat the oven to 180°C (350°F). Line a baking tray with baking paper.
Blitz the and (if using) in a food processor to make crumbs.
Combine the , , , , , , , , , , salt and pepper in a large mixing bowl, add the crumbs and mix well. Make sure the mixture is well seasoned. Roll into golf ball–sized balls and place on the lined tray.
Bake in the oven for 20 minutes.
Store in an airtight container in the refrigerator for up to 2 days, or freeze for up to 3 months.
Pam Brook's tips
For younger babies purée half a meatball in some minted yoghurt sauce until smooth — add a little water if it's too thick. Allow to cool before serving.
For older babies shred the meatballs and serve as finger food with chopped cucumber and the minted yoghurt sauce. Allow to cool before serving.
For toddlers serve as for adults, but allow to cool before serving.
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Notes
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