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    Home » Baby Led Weaning

    Moroccan Sweet Potato Lamb Meatballs

    By Robyn | Published: Jul 24, 2018 | Modified: Jun 21, 2020

    TO THE RECIPE
    pin for baby led weaning Moroccan lamb meatballs showing a black bowl full of cooked meatballs, a plate of vegetables to serve with the meatballs just visible in the background
    There are four different vegetables hidden inside these fragrant lamb meatballs, which not only add flavour but help make the meat go further. We often eat them with couscous, on pasta, or cold for a picnic lunch.
    bowl of lamb meatballs with plate of meatballs with sweet potato and spinach behind
    Veggie Packed Lamb Meatballs

    Tips:

    Adapt for Adults/Toddlers Rather than blending the vegetables to a smooth puree, leave it quite chunky
    Time Save The sweet potato and the vegetables can be cooked the day before.
    “Leftovers Try stirring chopped up cold meatballs through a couscous salad, or sprinkle over hummus spread on pitta bread

    Moroccan Sweet Potato Lamb Meatballs

    Author: Robyn

    These juicy lamb meatballs loaded with hidden vegetables are an easy and delicious dinner or finger food for kids, toddlers and baby led weaning
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 15 mins
    Course appetiser, dinner
    Cuisine Moroccan
    Servings 36 meatballs
    Calories 53 kcal

    Ingredients
      

    • 1 medium sweet potato baked and cooled,
    • 1 dsp olive oil
    • 1 red capsicum pepper, diced
    • 1 medium zucchini courgette, diced
    • 2 carrots sliced
    • 1 large garlic clove crushed
    • 500 g Lamb mince
    • 2 teaspoon ground cumin
    • 2 teaspoon ground coriander
    • 1 teaspoon turmeric
    • 1 teaspoon cinnamon
    • 1 egg beaten
    • Black pepper

    Instructions
     

    • You will need 2-3 porcelain/pyrex baking dishes, lightly greased with olive oil. (I find metal baking trays tend to burn the meatballs)
    • Preheat the oven to 200˚C/400˚F.
    • Heat the oil in a medium saucepan and over a low heat fry the capsicum, zucchini and carrot for 10 minutes, until soft then add the garlic and cook for another couple of minutes stirring occasionally.
    • Cool, then blend with the cooked sweet potato flesh to a smooth puree.
    • Either blend the lamb mince until smooth or mash with a fork until relatively smooth, then add the vegetable puree, cumin, coriander, turmeric and cinnamon, followed by the beaten egg. Season with black pepper and mix well.
    • Form into walnut-sized balls and place on to lightly greased baking dishes and bake for 15 minutes until cooked through.
    • To freeze, cool completely then freeze on baking trays lined with baking parchment, making sure the meatballs aren’t touching each. Once completely frozen, place into bags or Tupperware. Defrost in the fridge.

    Nutrition

    Calories: 53kcalCarbohydrates: 2gProtein: 3gFat: 4gSaturated Fat: 1gTrans Fat: 1gCholesterol: 15mgSodium: 17mgPotassium: 91mgFiber: 1gSugar: 1gVitamin A: 1579IUVitamin C: 6mgCalcium: 10mgIron: 1mg
    Keyword baby led weaning meatballs, hidden vegetables, lamb meatballs

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    Tag me! @atmrsjoneskitchen

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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