Iron-Rich Lamb and Veggie Balls
These Iron-Rich Lamb & Veggie Balls are one of the most loved recipes from my new book, Unfussy Eaters Club. I made these constantly when my own kids were growing up. They’re soft, nourishing and perfect for little hands learning to self-feed. Packed with iron, fibre and healthy fats, they’re a simple way to support growing bodies while sneaking in extra veggies. They’re ideal for babies, toddlers and older kids, and work just as well for family dinners as they do in lunchboxes the next day.
DIETARY: DF, GF, NF
ALLERGENS: Eggs
AGE GROUP: 6+ months
Makes: 16-20
PREP: 15 mins
COOK: 35 mins
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Ingredients
Adjust Servings
| 1 small (100 g / 3½ oz) brown onion, peeled | |
| 2 garlic cloves | |
| 2 medium carrots (260 g / 9¼ oz), peeled and roughly chopped | |
| 1 medium (160 g / 5½ oz) zucchini, peeled and roughly chopped | |
| 1 pasture-raised or organic egg | |
| 500g (1 lb 2 oz) grass-fed lamb mince (ground lamb) | |
| 1/4 cup (35 g) gluten-free crumb mix or breadcrumbs (see page 243) | |
| 2 tbsp arrowroot | |
| 1 tbsp finely chopped flat-leaf parsley leaves | |
| 1 tbsp dried Italian herbs |
Directions
1.
Preheat the oven to 180°C (350°F) and line a large baking tray with baking paper.
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2.
Place the onion, garlic, carrot, zucchini and egg in a food processor. Process until crushed, scraping down the side once or twice to help chop evenly.
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3.
Place the lamb in a large bowl and add the vegetable mixture and remaining ingredients. Mix well to combine.
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4.
Roll the mixture into small balls (about ¼ cup per meatball) and place on the prepared tray.
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5.
Bake for 30–35 minutes, or until golden brown and cooked through.
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6.
Serve the meatballs mashed or in soft chunks alongside mashed potato and steamed vegetables.
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7.
For babies 9+ months, serve whole or cut into bite-sized pieces alongside soft sweet potato wedges and steamed vegetables.
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Notes
MAKE IT...
Egg free: Swap egg for a store-bought egg replacer or flax egg (see suggestions in the book)
Pantry friendly: Swap arrowroot for tapioca flour or any flour of choice.
Seasonal swap: Swap vegetables for seasonal vegetables of choice.
Different: Swap lamb mince for beef mince.
Faster: Press mixture into a lined baking dish and bake as a meatloaf.
Fussy-eater proof: Make sure vegetables are pureed and not detectable.
STORING LEFTOVERS: Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
