a delicious family meal you’re all sure to enjoy! Meatballs are amazing foods for BLW – especially if you form them in a ‘log’ shape. Using lamb mince yields a more ‘fatty’ mince, which can often be tolerated better for our babies as the mince will stick together easier in the mouth. Don’t be afraid of adding in the pesto either – its delicious and nutritious and our babies usually LOVE big flavours!
This would be delicious mixed with some pulse pasta, or a side salad or roasted vegetables.
Lamb meatballs & raisin herb pesto
Ingredients
- 500 grams lamb mince
- 1 egg
- 1 slice sourdough bread soaked in water, water squeezed out before adding.
- 2 TBSP olive oil
- 1 garlic clove
- 3 TBSP fresh parsley
- 2 TBSP fresh coriander
- 1/2 tsp ground cumin
- 1/4 tsp ground turmeric
- 1 tsp salt
Herby Raisin Pesto
- 1/3 cup dried raisins soaked in warm water until soft
- 1 cup fresh parsley
- 1 cup fresh mint
- 1 cup fresh coriander
- 1/2 cup olive oil
- 2 tsp lemon juice
- 1/2 tsp lemon zest
- 1 tsp salt
Instructions
- Preheat the oven to 200 degrees celcius and line a baking tray with baking paper
- Take out a large bowl and add in the egg, lamb mince, olive oil, finely grated garlic clove, finely chopped parsley and coriander, cumin, turmeric and salt. Crumble in the soaked sourdough bread, ensuring the liquid has been squeezed out well into the sink beforehand. Mix well with your hands to combine
- Slightly wet your hands and begin rolling the balls into equal sized meatballs. Place onto the tray ready to bake.
- Place the meatballs into the oven to bake for 8 minutes
- Once cooked within remove the meatballs from the oven and set aside
Pesto
- Make the pesto by adding the coriander, parsley and mint leaves to a blender or processor with the olive oil, soaked and drained raisins, lemon juice, lemon zest and salt. Pulse/blend until well combined
Notes
Serve the meatballs with a dollop of the herby raisin pesto. You could also add this to a wrap or serve with a salad of your choice, roasted vegetables or tossed through pulse pasta.
Freezes well for up to 3 months.
Tried this recipe?Let us know how it was!
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